Keto Pistachio Ice Cream

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An easy no churn pistachio ice cream with avocado

Prep Time15

Freezing time3

Total Time3 15

Course: Dessert

Cuisine: Vegetarian

Keyword: ice cream recipe

Servings: servings

Calories: 213kcal

Ingredients

1 avocado
2 cups heavy/whipping cream
½ cup allulouse sweetener or other low carb sweetener
4 oz pistachios shells removed & unsalted
½ teaspoon almond extract

US Customary - Metric

Instructions

Line a 8 inch loaf pan with parchment paper.
Grind the pistachios in a food processor until fine. Remove and clean the bowl.
Place the avocado in the food processor with 1 cup of the heavy cream and blend until smooth.
Add the allulouse (or low carb sweetener) and the ground pistachios. Pulse until smooth.
Remove the mixture from the food processor and place in a bowl.
In another bowl, whisk the other cup of cream until stiff peaks.
Fold the cream into the pistachio mixture.
Pour the ice cream mixture into the loaf pan and smooth out evenly.
Cover and freeze for at least 3 hours.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

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