Pistachio White Chocolate Chunk Ice Cream
Studded with delicious pistachios, combined with a silky smooth base, you’ll be hard pressed to find a more luxurious ice cream anywhere.
Serving: 8 servings
Calories: 301.4kcal
Equipment
- Blender, Ice Cream Maker
Ingredients
- 2 oz. shelled pistachios
- 2 oz. sugar-free white chocolate chips
- 3 oz. granulated allulose
- 1 cup unsweetened almond milk (8 oz)
- 2 servings Pistachio Keto Chow (or 2 scoops)
- 2 cups heavy cream (16 oz)
- 1/2 tsp. pistachio extract (optional)
Instructions
- Toast the nuts by placing them in a dry skillet set over medium-low heat for about five minutes, or until they begin to look lightly browned and smell toasty. Keep a close eye on them as they can burn quickly. Then move them to a tray lined with parchment paper to cool.
- Microwave the white chocolate chips in 15-second bursts, until melted enough to stir smooth.
- Mix the toasted nuts into the white chocolate and spread the mixture onto your lined tray in one even layer. Place in the freezer to set.
- Use a blender to mix the allulose, almond milk, and Keto Chow until the allulose is dissolved, and the Keto Chow is well incorporated.
- Add the heavy cream and the pistachio extract if using; blend briefly until combined and frothy. If you blend too long, you will turn the cream into butter.
- Transfer to your ice cream machine and churn according to the manufacturer's directions.
- While the ice cream is churning, break the chocolate-covered nuts into individual pieces and add to the ice cream mixture. Some machines can mix in add-ins for you. If yours does not, fold them into the ice cream when you transfer it.
- Transfer the ice cream to a container and freeze for at least four hours.
- Keep in an airtight container in the freezer for up to two weeks for best results.
Nutrition Facts
Pistachio White Chocolate Chunk Ice Cream
Serving Size
1 serving
Amount per Serving
Calories
301.4
% Daily Value*
Fat
27.3
g
42
%
Saturated Fat
15.4
g
96
%
Trans Fat
0.7
g
Polyunsaturated Fat
2.02
g
Monounsaturated Fat
7.28
g
Cholesterol
70.2
mg
23
%
Sodium
250.2
mg
11
%
Potassium
539.5
mg
15
%
Carbohydrates
21
g
7
%
Fiber
3.9
g
16
%
Sugar
13.1
g
15
%
Sugar Alcohol
13.94
g
Net Carbs
3.18
g
Protein
9.8
g
20
%
Vitamin A
1223.87
IU
24
%
Vitamin C
30.75
mg
37
%
Calcium
296.37
mg
30
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1serving | Calories: 301.4kcal | Carbohydrates: 21g | Protein: 9.8g | Fat: 27.3g | Saturated Fat: 15.4g | Polyunsaturated Fat: 2.02g | Monounsaturated Fat: 7.28g | Trans Fat: 0.7g | Cholesterol: 70.2mg | Sodium: 250.2mg | Potassium: 539.5mg | Fiber: 3.9g | Sugar: 13.1g | Vitamin A: 1223.87IU | Vitamin C: 30.75mg | Calcium: 296.37mg | Iron: 1mg | Sugar Alcohol: 13.94g | Net Carbs: 3.18g
Photos by Sarah DeYoung
This looks delish and I am excited to try it. However I wondered why allulose? I am still getting my pantry stocked for keto cooking and haven’t purchased allulose yet. I just wanted to know what it brings to recipe that another sweetener, like monk fruit, doesnt. Thanks!
Allulose dissolves much better than erythritol (swerve) and monk fruit will change the taste of your recipes, however, it’s a personal choice, and if you feel you can achieve the results you want with the sweeteners you have on hand that’s great too!!
I made my ice cream today with root beer float, but used only 3 tbsp allulose, and it came out delicious! Do I need to add sweetener or can I just skip it? I am planning to make this pistachio recipe as soon as my ice cream tubs come in because keto chow ice cream is excellent! Who knew? Thank you for the recipe :)
It’s definitely a personal preference on the sweetener for sure!! Glad you liked it!