Dairy Free Pistachio Ice Cream (with Keto option)
Steve and I went to New York the first week of July and ate ourselves silly. We made a few trips to the gelato stands, and I totally fell in love with the pistachio gelato. I had to come home and make a cleaned-up Dairy Free Pistachio Ice Cream. (Or “mustachio”, like my 3-year-old calls it. I hope he never says that word correctly.)
I’ve made homemade coconut milk, almond milk, and cashew milk before, but never pistachio milk. Spoiler: pistachio milk isn’t any different.
I soaked the nuts like I do with almonds, then threw them into my Blendtec with some fresh water…
Then BOOM. Pistachio milk. I love the light green-ish color and richness it has!
I don’t think I’ve ever talked about my nut milk bag on here. I got it from Ellie’s Best and it really is THE best nut milk bag I’ve ever used. It’s big and sturdy and even stands up on its own while I’m pouring.
You can use it for nut milk or squeezing the water out of shredded zucchini/cauliflower or coffee. It makes it so much easier. And it cleans up well, too.
This is kind of an involved recipe, but it’s nice that you can break the prep work into chunks. The pistachio milk will keep for about a week in the fridge. And the ice cream base will keep chilled for a few days, too.
I don’t say this often, but one of my favorite things about this ice cream is that my kids didn’t like it. (Well, except for my “mustachio”-loving 3-year-old.) It’s something I can pull out for Steve and me and we can take our time with it and not open the freezer after the kids have gone to bed to find that they’ve already eaten it.
We’ve been on a low-carb/keto kick lately, so I used erythritol-based Swerve granulated sweetener in this. I’ve been buying it on Amazon for a while, but I noticed it’s less expensive on Thrive Market — if you happen to use them. It’s like an online natural foods-focused membership store. Like Costco. Only you don’t have a “snack lady” trying to convince you to buy a cheesecake on a Wednesday afternoon for no particular reason.
(Psst, by the way… If you use my link to Thrive Market you can get $25 off your first order. Try it for a free month and let me know what you think!)
Meanwhile, make a batch of this Dairy-Free Pistachio Ice Cream and enjoy a few more nights out on the porch after the kids go to bed.
You can make almost any of my ice cream recipes low-carb/keto friendly by using a low-carb sweetener and swapping out the dates for avocado, when necessary Here’s a list of them below:
Nat's Notes: Nutrition info (per 1 cup serving): 109 Calories | 9.8g Fat | 1.8g Net Carbs | 3.3g Protein
1. You can absolutely make the pistachio milk a few days before you make the ice cream base. And you can leave the ice cream base in the fridge for a couple of days before you freeze it. This doesn't have to be an all-day project. Space it out how you like!
2. I used Swerve granulated sweetener in this recipe. You could use another low-carb sweetener like erythritol or all stevia. Coconut sugar or honey would also work well in this recipe if you aren't watching your carbs, but still wanted to use a natural sweetener.
3. Putting 1/2 teaspoon spirulina powder into the base will make it more green -- like commercially-made pistachio ice cream -- without needing food coloring. Just whisk it into the base at the very end in step 5 when you add the vanilla extract.
Nutrition info (per 1 cup serving): 109 Calories | 9.8g Fat | 1.8g Net Carbs | 3.3g Protein
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