For the month of March I was asked to be part of a St. Patrick’s day Keto Collaboration group. This group consisted of about 40 Keto Instagram accounts and for 2 weeks in March, we were tasked with making a Keto friendly St. Patrick’s day themed Keto desert and entree/side dish.
As soon as I read the words “Keto desert”, I was concerned. Anyone who followed me on Instagram around the holidays and watched my stories would have seen my Christmas cookie disaster, which resulted in flour all over myself and my kitchen. Baking is just not for me.
Not to mention, Keto baked goods are like a whole other animal. The different flours, sweeteners, how they taste, the texture…. its all foreign to me.
So, when thinking about what I was going to make, I first thought I’d go with a creamy sugar free lime Jell-o in a festive mold. But then I thought that wouldn’t be impressive enough compared to what I saw others making (I did still make it as a back up, just in case! lol).
So the next idea that came to mind was Keto ice cream. We had gotten an ice cream maker as a wedding gift, but hadn’t had the chance to use it yet.
Then I thought what could I use to make my Keto ice cream green… Pistachios and food coloring – done! Keto Pistachio Ice Cream is it!
What makes this ice cream so low carb is that I used Swerve (a zero carb sweetener), unsweetened almond milk and heavy cream. Making this the perfect Keto desert! This Keto ice cream is so good in fact, that Kyle didn’t even believe me when I told him it was low carb!
Here it is, a Keto desert for all of you non-bakers like me!! 🙂
Keto Pistachio Ice Cream
Ingredients
- 1 Cup Unsweetened Almond Milk
- 2 Cups Heavy Whipping Cream
- 3/4 Cup Granular Swerve Or other low carb sweetener
- 1 Cup Pistachios Crushed
- 1 tspn Vanilla Extract
- 5-8 Drops Green Food Coloring Optional
Instructions
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In a bowl medium/large bowl, add almond milk and swerve. Using a hand mixer, mix together until swerve begins to dissolve on low.
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Once mixed, add in heavy cream and vanilla extract and mix to combine. Cover and place in the fridge for 2 hours, minimum.
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After chilled, add the contents of the bowl into an ice cream maker and mix for 10 minutes.
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Meanwhile, add pistachios to a plastic bag and crush them up to desired size. After 10 minutes, add pistachios and food coloring. Mix for another 5-10 minuets to desired consistency.
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If the ice cream appears too watery for your liking, empty the ice cream into an air tight container and place in the freezer for 1-2 hours.
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