If you don’t have (or don’t want to use) the pistachio flavoring, grind at least half the roasted pistachios with a food processor S-blade and add ¼-½ teaspoon of almond extract and green food coloring. I’d personally try turning the pistachios into a nut butter and blend it into the mixture. Other recipes I’ve seen recommend to leave the pistachios finely ground.
I bought my pistachios already dry roasted and salted from Trader Joe’s called “Pistachio Nutmeats” and it comes in a 8 oz bag. Use more of the flavoring if you are using my Philadelphia ice cream mix.
Low Carb Sweet Cream Base
1-2 tablespoons LorAnn Oils Flavor Fountain, Pistachio Nut
¾ cup (90 g) Trader Joe's Pistachio Nutmeats
- Put the nuts in an empty ice cream container and place in the freezer. This serves two purposes: it keeps the container cold and it forces you to make sure that there’s space in the freezer.
- Follow the instructions for the Low Carb Sweet Cream Base. Add the LorAnn Oils Flavor Fountain, Pistachio Nut to the sweet cream base. Cover and chill if necessary.
- Follow your ice cream maker’s directions for making ice cream. Add the pistachios approximately five minutes before the ice cream will be done. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.