Recipe: Dr. Jiwani’s Pistachio Ice Cream: Dairy-Free, Sugar-Free, Paleo, Keto, Low Carb
(Dairy-Free, Sugar-Free, Soy-Free, Gluten-Free & Corn-Free)
Summer Means Ice Cream!
Beat the heat with Dr. Jiwani’s Pistachio Ice Cream for a cold, sweet dessert. As the temperatures escalate, it’s hard to resist the smooth, creamy coldness of ice cream. The problem lies in the many allergies commonly found in store bought ice cream. Typical ingredients in ice cream make it an allergy, sugar & preservative nightmare.
The Horrors of Store Bought Ice Cream
Store bought ice cream ingredients include milk, sugar, corn syrup, cream, cacao, whey, mono and diglycerides, carob bean gum, guar gum, carrageenan, natural flavor, annatto (for color), vitamin A palmitate & tara gum. This means it may contain food allergies such as dairy, sugar cane, cacao (chocolate), legumes (soy family), corn, gluten & unknown chemicals (natural flavor).
The Cold Creaminess without the Carbs
I chose coconut milk to make this ice cream instead of other recipes using bananas, cashews, avocado & almond milk as they contain potential allergens, more carbs and tend not have the true ice cream taste & texture. The few ingredients within Dr. Jiwani’s Pistachio Ice Cream make it a simple, healthy & elegant dessert.
Pistachio Ice Cream: No Allergens & No Carbs
Dr. Jiwani’s Pistachio Ice Cream is ideal for those looking for a cool, creamy treat without the sugar, chemicals & allergens, while Dairy-Free, Low Carb, Gluten-Free, Egg-Free, Soy-Free, Corn-Free, suitable even for those following Paleo, Keto, Vegan & Grain-Free Diets. Pistachio ice cream has an incredibly delectable flavour, while being so healthy when homemade in a nutritional way.
Pistachios For Weight Loss
Pistachios are ancient nuts eaten by man as early as 6,000 BC. These tree nuts are packed with healthy fats, protein & minerals. In fact, pistachios have the highest amount of protein (6 grams per 1/8 cup) and lowest fat (13 grams per 1/8 cup) of all nuts. This makes pistachio a nutritious snack for overall health, weight loss & heart health.
Proven Health Benefits of Raw, Organic Pistachios:
Anemia & Blood Health: improved production of hemoglobin (red blood cells)
Neurological Health: resveratrol & other antioxidants for Alzheimer’s & Parkinson’s prevention
Cancer: antioxidants reduce risk for different cancers
Diabetes: affects insulin hormone levels for energy, improves insulin resistance & blood sugar, prevents fat gain
Eye Health: lutein & zeaxanthin (carotenoid antioxidants) lowers risk of macular degeneration
Gut Health: modulates good bacteria for healthy gut flora
Heart Health: it’s good fats & antioxidants increase “good” cholesterol (HDL) & decrease “bad” cholesterol (LDL), protects against stroke & heart disease by reducing inflammation & increasing flexibility of arteries, prevents blood clots
Immunity: improved white blood cell response, thymus & lymph functions
Minerals Galore: copper, potassium, magnesium, iron, zinc & selenium
Nervous System: nutrients essential for neurotransmitters & myelin (nerve coating for fastest signals)
Skin: good fat prevents dryness, antioxidants for young, supple skin, prevents aging of skin (wrinkles, fine lines & age spots)
Sexual Health: improves blood flow & sexual vitality in men
Vitamin-Rich: vitamin E (gamma-tocopherol), B complex, folate, vitamin B6
Weight Loss: less calories, more protein, good fats & fibre provides fullness so less calories are consumed, more calories are burned, ideal for healthy weight management
Dr. Jiwani’s Homemade Pistachio Ice Cream
Serving: ~ 4 Litres / 28 servings of Pistachio Ice Cream (2/3 cup per serving)
3 cups 360 g Organic Raw Shelled Pistachios
1 cups 200 g Organic Coconut Sugar (For Paleo & Low Glycemic Diets)
1 cups 200 g Xylitol Xyla Brand Only (For Low Carb, Keto & Candida Diets)
Pinch Stevia to taste
½ teaspoon 2.5 g Himalayan Sea Salt
1 teaspoon 5 g Organic Ground Vanilla (Optional)
5 strands Saffron (Optional)
4 cup 1000 mL Organic Coconut Cream Earth’s Choice Brand (Avoid if Allergic to Legumes, as has Guar Gum)
FOR THINNER ICE CREAM: Use Organic Coconut Milk
2/3 cup 192 g Organic Creamed Coconut Unsweetened Let’s Do Organic Brand
Filtered Water to equal 1000 mL volume when combined with Organic Creamed Coconut Unsweetened
Soak Organic Raw Shelled Pistachios in Filtered Water for 8 hours
Rinse & drain Organic Raw Shelled Pistachios
IF AVOIDING GUAR GUM:
Melt Organic Creamed Coconut Unsweetened on low heat & stir in Filtered Water until a total volume of 1000 mL is reached, mix thoroughly
Blend all ingredients in Vita-Mix until completely smooth
Refrigerate mixture for 2 – 3 hours
You can make ice cream in a few different ways:
- Pour cold mixture into ice cream maker
- Pour cold mixture into small portion size glass containers for individual servings
- Pour cold mixture into popsicle molds
- Pour cold mixture into chocolate molds for fun shapes
Freeze ice cream for at least 3 hours
For Chocolate Covered Ice Cream: DIP each frozen ice cream piece into Dr. Jiwani’s Homemade Dark Chocolate
Remove from freezer for 5 – 15 minutes before serving depending on the size of serving
Flavorful Combinations to Add Into Ice Cream Mixture:
Peppermint Essential Oils
Almonds / Walnuts / Pistachios
AVOID PLASTIC Storage due to cancer causing & hormone disrupting chemicals
Please avoid your specific food allergies. This recipe is allergy-free for some as above, when the correct ingredients are used as per the recipe above.
Enjoy the cool, creamy delectable taste of Pistachio Ice Cream without the guilt, while staying healthy & lean.
- Adapted Recipe
Per 1 Serving Pistachio Ice Cream (2/3 cup) based on 28 Servings of Ice Cream:
Pistachio Ice Cream with Xylitol OR Coconut Sugar
Calories 146 Using Xylitol
Calories 172 Using Coconut Nectar
Protein 3.5 g
Net Carbs 3 g Using Xylitol
Net Carbs 10 g Using Coconut Nectar
Fat 14 g
Fiber 1.5 g
Related Recipe: Dr. Jiwani’s Homemade Dark Chocolate
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Bastianetto S, Ménard C, Quirion R. Neuroprotective action of resveratrol. Biochimica et Biophysica Acta (BBA)-Molecular Basis of Disease. 2015 Jun 30;1852(6):1195-201.
Eisenhauer B, Natoli S, Liew G, Flood V. Lutein and Zeaxanthin—Food Sources, Bioavailability and Dietary Variety in Age‐Related Macular Degeneration Protection. Nutrients 2017;9:120.
Gebauer SK, West SG, Kay CD, Alaupovic P, Bagshaw D, Kris-Etherton PM. Effects of pistachios on cardiovascular disease risk factors and potential mechanisms of action: a dose-response study. The American Journal Of Clinical Nutrition. 2008 Sep 1;88(3):651-9.
Parham M, Heidari S, Khorramirad A, Hozoori M, Hosseinzadeh F, Bakhtyari L, Vafaeimanesh J. Effects of pistachio nut supplementation on blood glucose in patients with type 2 diabetes: a randomized crossover trial. The Review Of Diabetic Studies: RDS. 2014;11(2):190.
Rajaram S, Sabaté J. Nuts, body weight and insulin resistance. British Journal of Nutrition. 2006 Nov;96(S2):S79-86.
Ukhanova M, Wang X, Baer DJ, Novotny JA, Fredborg M, Mai V. Effects of almond and pistachio consumption on gut microbiota composition in a randomised cross-over human feeding study. British Journal of Nutrition. 2014 Jun;111(12):2146-52.
Yang CS, Suh N, Kong AN. Does vitamin E prevent or promote cancer?. Cancer Prevention Research. 2012 May 1;5(5):701-5.
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