Shopping Cart
No products in the cart.

Sugar free Pistachio ice cream

I’ll get right to the point… how amazing is this ice cream!? And it’s pretty much free from carbs! I didn’t use cream in this recipe but used soy milk instead, so it’s also suitable for people with a lactose intolerance. Genius, right?!

Preparation time

30 mins preparation + 25 mins preparation + 2 hrs freezing time


500 ml



Print this recipe


For 500 ml

For the pistachio paste

  • 75g unsalted pistachios
  • 40 g Zusto
  • 1 tsp sunflower oil

For the ice cream

  • 500 ml soy milk or whole milk
  • 120 g Zusto
  • 4 egg yolks
  • 60g pistachio paste
  • Green dye (optional)


  • Baking tray
  • Baking paper
  • Food processor
  • Ice cream machine
  • Saucepan

Preparation method

For the pistachio paste

  1. Preheat the oven to 150° and in the meantime, line a baking tray with baking paper. Sprinkle the pistachios on top and roast in the preheated oven for 10 mins.
  2. Put the pistachios in the food processor and add the Zusto. Finely chop them and continue processing until the oil in the nuts is released (this may take about 10 mins). When the oil is released and the paste becomes more liquid, add a teaspoon of sunflower oil and continue to mix it all together into a spreadable paste.

For the ice cream

  1. Separate the eggs and set the egg whites to one side. Begin to whisk the egg yolks and carefully spoon in the Zusto. Continue to mix until a fluffy batter is formed.
  2. Pour the soy milk into a saucepan and add the pistachio paste. Bring to a boil (add some green food colouring if you want). Remove the milk from the heat and carefully pour it over the egg mixture. Mix it all with a whisk. 
  3. Then pour the entire mixture back into the saucepan and reheat. Continue to stir as the mixture thickens.
  4. Once the mixture has thickened, remove it from the heat. Leave the ice cream mixture in the refrigerator for 1 more night before turning it into ice cream.
  5. Remove the ice cream mixture from the fridge and continue preparing the ice cream by following your ice cream maker’s instructions (for me, this was about 20-25 mins in my KitchenAid).
  6. You can eat the ice cream immediately or spoon it into a storage container. Store the ice cream in the freezer.

Nutritional values

Pistachio ice cream 1 scoop of 50g
Energy (in kcal) 55
Fat (g) 3.4g
Of which saturates (g) 0.7g
Carbohydrates (g) 1.2g
Fibre (g) 2g
Protein (g) 2.5g



About Yasmine Marchal

Hi, I’m Yasmine from the pastry blog Tartes Yaya. As well as running my blog, I work full time as an IT project manager. Baking is my creative outlet, but I also enjoy sports (jogging, hiking, aerial dance and horse riding).

I’m mum to an 8 year old boy, Ilyas, and a 6 year old girl, Fatou. In August 2018, Ilyas was diagnosed with type 1 diabetes (an autoimmune disease that is not caused by eating too much sugar… just to clarify that! ;)).Even though a type 1 diabetic can eat whatever they want and don’t have to follow a special diet, their body has greater difficulty in processing real sugars because the body is not able to produce insulin itself or manage insulin spikes properly.

My son’s diabetes led me to discover Zùsto and since then, Zùsto has been my favourite sugar substitute!

Leave a Reply

Your email address will not be published. Required fields are marked *