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–+ servings

Keto Pistachio Kunafa Ice Cream

Keto Pistachio Kunafa Ice Cream is a creamy, elegant dessert with a delightful crisp finish. It is low carb and keto friendly, perfect for special occasions.
Keto Pistachio Kunafa Ice Cream
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Dessert
Cuisine Middle Eastern
Servings 8 servings
Calories 373 kcal
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Ingredients
  

For The Pistachio Ice Cream

  • 1 1/2 cups Heavy Cream
  • 1 1/4 cups Unsweetened Almond Milk
  • 1/2 cup Powdered Allulose
  • 1/2 cup Unsweetened Pistachio Butter
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 1/8 tsp Xanthan Gum
  • 1/8 tsp Fine Sea Salt

For The Kunafa Crunch

  • 3/4 cup Unsweetened Shredded Coconut
  • 1/2 cup Sliced Almonds
  • 2 tbsp Unsalted Butter
  • 2 tbsp Brown Monk Fruit Sweetener
  • 1/4 tsp Ground Cinnamon
  • 1/8 tsp Fine Sea Salt

Equipment

  • blender
  • ice cream maker

Instructions
 

  • Melt the butter in a skillet over medium-low heat. Add the shredded coconut, sliced almonds, brown sweetener, cinnamon, and sea salt.
  • Cook the kunafa crunch for 5 to 7 minutes, stirring frequently, until deeply golden and fragrant. Spread it on a plate and let it cool completely.
  • Blend the heavy cream, almond milk, powdered allulose, pistachio butter, vanilla extract, almond extract, xanthan gum, and sea salt until smooth.
  • Refrigerate the pistachio mixture for at least 3 hours or until thoroughly chilled.
  • Churn the mixture in an ice cream maker according to the manufacturer's directions. Add half of the kunafa crunch during the final minute.
  • Layer the ice cream with the remaining kunafa crunch in a freezer-safe container. Freeze for 3 to 4 hours before serving.

Nutrition

Serving: 1servingCalories: 373kcalCarbohydrates: 9gProtein: 6gFat: 34g
Keyword keto ice cream, kunafa, low carb, pistachio
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