Keto Pistachio Baklava Ice Cream
Enjoy a delightfully rich and creamy frozen dessert with exceptional flavor. This irresistible treat is completely low carb and keto friendly.
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.