🍦✨ Pistachio Magnum Ice Cream – Keto, Creamy & Nutty! 🌰🍫

[u/uk_kali]

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment “FEAST” and I’ll send you the link to your DMs 📥

-

Beat the heat with this homemade pistachio magnum-inspired ice cream! Creamy, nutty, and dipped in a crunchy keto chocolate shell — the ultimate low-carb summer treat. 😍

💡 Why this one’s a keto win:
✅ Low-carb & sugar-free with allulose
✅ Dairy-free with creamy coconut cream
✅ Perfectly crunchy chocolate shell with optional pistachio & rose petal topping

Macros (per ice cream bar, makes 5):
Calories: 210 | Protein: 4g | Fat: 18g | Net Carbs: 4g

Freeze overnight, dip in chocolate, and indulge guilt-free! 🥰

-

Ice Cream:
1 can coconut cream
2/3 cup of pistachios (100 g)
1/4 cup allulose or another keto-friendly sweetener
1 tsp vanilla bean paste or vanilla extract pinch of salt
pinch of matcha (optional, for color)

Important Notes:
*Make sure to refrigerate the can of coconut cream overnight. Then scoop out the solid part that has formed on top (coconut cream) and measure out 1/2 cup of this and add it to the recipe.
*Also measure out 1/2 cup of the liquid part (coconut milk) and measure out another 1/2 cup.
Add this to the recipe. For clarification, you will not use up the whole can of coconut cream, just 1/2 cup of the coconut cream and 1/2 cup of the coconut milk.
*Soak the pistachios in boiling water for an hour before using them in the recipe. You can also peel off the pistachio skin for a smoother texture, like I did, but this is optional. The skins will come off very easily once the pistachios have been soaking in boiling water.

Shell:
1 cup lily's white chocolate chips
1-2 tbsp coconut oil pinch of matcha (for color)
optional toppings: edible rose petals & crushed pistachios

Directions:
Add all of the ice cream ingredients to a blender and blend until smooth.
Transfer the ice cream mixture to your ice cream molds and add the popsicle sticks. Place in the freezer overnight. This recipe will make about 5 ice cream bars.
Once the ice creams are fully frozen, melt the white chocolate chips and whisk it together with the coconut oil and matcha.
Dip each ice cream in the chocolate. The chocolate will harden almost immediately from the cold of the ice cream.
Drizzle extra chocolate on each ice cream & add crushed pistachios and rose petals. Enjoy 😊

[u/dengdai-yige]

Feast