If you are craving a rich, nutty dessert that feels special, this recipe is for you. Making homemade frozen treats is one of my favorite weekend activities.
Today I want to share my keto pistachio baklava ice cream. It is super creamy, packed with toasted nuts, and very simple to prepare at home.
Best of all, this recipe is low carb and keto friendly. Finding desserts that feel like real bakery treats without the excess sugar is not easy, but this one checks all the boxes.
I use allulose as the sweetener because it keeps the custard soft and easy to scoop right out of the freezer. It gives you the perfect ice cream texture every time.
A spoonful of toasted nuts is folded right into the churned cream, giving you a wonderful crunch in every bite. I know you and your family are going to love this one.
Why I Love This Recipe
Authentic Baklava Flavor – Warm cinnamon, toasted nuts, and bright orange zest create the classic baklava taste without the sugar.
Ultra Creamy Texture – The rich custard base made with egg yolks and heavy cream delivers a luxurious, soft scoop.
Crunchy Nut Clusters – Butter-toasted pistachios and walnuts add an irresistible crispy texture to every single bite.
Stays Soft in the Freezer – Using allulose keeps this homemade keto ice cream perfectly scoopable instead of freezing rock-solid.
Ingredients You’ll Need
For The Nut Crunch
- 1/2 cup Chopped Pistachios
- 1/2 cup Chopped Walnuts
- 1 tbsp Butter
- 2 tbsp Powdered Allulose
- 1/2 tsp Ground Cinnamon
- 1/8 tsp Sea Salt
For The Ice Cream
- 2 cups Heavy Cream
- 1 cup Unsweetened Almond Milk
- 1/2 cup Allulose
- 4 Large Egg Yolks
- 1/3 cup Pistachio Butter
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Orange Zest
- 1/8 tsp Xanthan Gum
How To Make
Step 1
Toast the pistachios and walnuts with the butter in a skillet over medium-low heat for 3 to 4 minutes. Stir in the powdered allulose, cinnamon, and sea salt, then cool completely.
Step 2
Heat the heavy cream and almond milk in a saucepan until steaming. Whisk the allulose and egg yolks in a bowl until smooth.
Step 3
Slowly whisk about 1 cup of the hot cream mixture into the yolks. Pour the tempered yolks back into the saucepan and cook over medium-low heat until the custard lightly coats the back of a spoon.
Step 4
Remove from the heat and whisk in the pistachio butter, vanilla extract, cinnamon, orange zest, and xanthan gum until smooth. Refrigerate for at least 4 hours.
Step 5
Churn the cold pistachio custard until thick and creamy.
Step 6
Add two-thirds of the nut crunch during the final minute of churning, then transfer the ice cream to a freezer-safe container.
Step 7
Sprinkle the remaining nut crunch over the top and freeze for 2 to 4 hours before scooping.
Tips
Keep the Heat Low for the Nut Crunch
Allulose melts and browns much faster than regular sugar. From my experience, you need to watch the skillet closely and keep the heat low so the nuts do not burn.
Make sure the candied nuts are completely cold before you fold them into the ice cream. If they are even slightly warm, they will melt the churned ice cream and turn soggy.
How to Add the Xanthan Gum
Xanthan gum can turn into sticky clumps if you dump it straight into warm liquid. You’ll get the best results if you sprinkle it slowly across the surface while whisking non-stop.
My favorite trick here is to blend the xanthan gum right into the pistachio butter before whisking it into the pot. This keeps the custard completely smooth without any gummy spots.
Use Pure Pistachio Butter
Check the ingredient label on your pistachio butter to ensure pistachios are the only ingredient. Some store brands sneak in vegetable oils or added sugars that alter the low carb balance.
I recommend letting the pistachio butter come to room temperature before adding it to the custard. Soft pistachio butter melts into the warm cream mixture with much less effort.
More Recipes
- Keto Cannoli Cookies
- Keto Caramel Macchiato Panna Cotta
- Keto Dubai Chocolate Brownies
- Keto Pecan Pie Cheesecake Cups
- Keto Salted Caramel Cookie Skillet
FAQ
What can I use if I cannot find pistachio butter?
You can make your own at home by blending shelled pistachios in a food processor until they turn completely creamy and smooth.
If you are in a pinch, smooth almond butter works as an easy alternative, though it will slightly soften the pistachio flavor.
Keto Pistachio Baklava Ice Cream
Equipment
- ice cream maker
Ingredients
For The Nut Crunch
- 1/2 cup Chopped Pistachios
- 1/2 cup Chopped Walnuts
- 1 tbsp Butter
- 2 tbsp Powdered Allulose
- 1/2 tsp Ground Cinnamon
- 1/8 tsp Sea Salt
For The Ice Cream
- 2 cups Heavy Cream
- 1 cup Unsweetened Almond Milk
- 1/2 cup Allulose
- 4 Large Egg Yolks
- 1/3 cup Pistachio Butter
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Orange Zest
- 1/8 tsp Xanthan Gum
Instructions
- Toast the pistachios and walnuts with the butter in a skillet over medium-low heat for 3 to 4 minutes. Stir in the powdered allulose, cinnamon, and sea salt, then cool completely.
- Heat the heavy cream and almond milk in a saucepan until steaming. Whisk the allulose and egg yolks in a bowl until smooth.
- Slowly whisk about 1 cup of the hot cream mixture into the yolks. Pour the tempered yolks back into the saucepan and cook over medium-low heat until the custard lightly coats the back of a spoon.
- Remove from the heat and whisk in the pistachio butter, vanilla extract, cinnamon, orange zest, and xanthan gum until smooth. Refrigerate for at least 4 hours.
- Churn the cold pistachio custard until thick and creamy.
- Add two-thirds of the nut crunch during the final minute of churning, then transfer the ice cream to a freezer-safe container.
- Sprinkle the remaining nut crunch over the top and freeze for 2 to 4 hours before scooping.