Pistachio Gelato-Style Low-Carb Ice Cream

Maria Calvo
Nov 16
3 min read

Updated: 5 days ago

Pistachio Ice Cream Served in a Phyllo Cup with a Drizzle of Honey

Pistachio Gelato-Style Low-Carb Ice Cream (No Sugar, No Guilt)

Inspired by Mediterranean flavors — made for real-life wellness.

If there’s one flavor that instantly reminds me of warm Mediterranean evenings, it’s pistachio. There’s something about the delicate nuttiness, the creamy richness, and that soft, subtle sweetness that just feels luxurious — yet simple and earthy.

But when my husband and I shifted to a low-carb, real-food lifestyle, I assumed ice cream was something I’d have to say goodbye to. Like most people, I carried years of dieting “rules”: no ice cream, no treats, no fun unless it came with guilt or regret.

What we learned, though, is this:

You can still enjoy the foods that bring you joy… as long as you make them with ingredients that love you back.

That mindset shift is a huge part of our Ketoterranean-inspired approach to eating now. Real food. Good fats. Whole ingredients. And yes — joyful indulgences that fit our lifestyle without the junky chemicals, artificial sweeteners, seed oils, or sugar crashes.

We don’t have to sacrifice the things we love to maintain a healthy lifestyle. We just have to make them better.

Why This Recipe Works (The Gelato-Style Magic)

Classic gelato gets its silky texture from slow churning, high-quality dairy, and natural fats. Instead of refined sugar, this version uses allulose, which keeps the texture beautifully soft without adding carbs.

Pistachio paste brings pure nut flavor — no dyes, no artificial anything. If you’ve ever tasted true pistachio gelato in Italy or Greece, you know the difference. Real pistachio speaks for itself.

And to keep scoops smooth and dreamy, a touch of MCT oil or vodka works as a natural stabilizer.

The result? A rich, scoopable, gelato-style ice cream that tastes indulgent but fits seamlessly into a low-carb, whole-food lifestyle.

Ingredients

2 cups organic half & half
1 cup organic heavy cream
3/4 cup allulose (for perfect sweetness + soft texture) or sweetner of choice
1 tablespoon organic vanilla extract
¼–½ teaspoon almond extract (optional — enhances pistachio flavor)
1 tablespoon MCT oil or vodka (optional — helps scoopability)
⅓ cup unsweetened pistachio butter (or ½ cup raw pistachios blended into a paste)
Pinch sea salt
Chopped roasted pistachios, for mix-in or garnish (optional)

Instructions

Whisk the base:
In a large bowl or blender, combine half & half, heavy cream, allulose, vanilla, almond extract, MCT oil (or vodka), pistachio butter, and salt. Whisk or blend until smooth.
Churn:
Pour into your ice cream maker or KitchenAid attachment and churn per manufacturer’s directions (about 20–25 minutes) until thick and creamy.
Add mix-ins:
If desired, sprinkle in chopped pistachios during the last 2 minutes of churning.
Freeze:
Transfer to a container and freeze for 4+ hours for a firmer scoop, or enjoy soft-serve style right away.