Pistachio Gelato

Pistachio Gelato

Serves: 4
 
 
Dessert Recipes
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Pistachio Gelato, you'll need:
  • 400ml half-fat coconut milk
  • 200ml unsweetened almond milk
  • 30ml agave nectar
  • ¼ tsp. Xanthan gum
  • 150g unsalted pistachios (shelled & finely chopped)

Method

  • Whizz the half-fat coconut milk, unsweetened almond milk, agave nectar, Xanthan gum and 100g of the shelled pistachios in a blender.
  • Blend the mixture for a couple of minutes until totally smooth.
  • Place the mixture in the fridge for 2 hours.
  • Freeze the ice cream for 2 hours. 
  • When it is set add the rest of the chopped pistachios and allow the ice cream to freeze completely.
  • The finished item will keep in the freezer for up to 3 weeks.
Nutritional Facts (Per Serving)
Calories 300 | Total Fat 18g | Saturated Fat 2g | Carbohydrates 30g | Fibre 11g | Protein 9.2g
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