Low Fat and Egg Free Pistachio Gelato

This Low Fat and Egg Free Pistachio Gelato is a delicious Italian dessert that combines smooth, creamy texture with rich pistachio flavor. Using cornstarch as a thickener instead of eggs, this healthy version of pistachio gelato is a refreshing treat for everyone. Perfect for a guilt-free indulgence, this simple-to-make gelato recipe ensures you don’t have to compromise on taste while keeping it light. Whether enjoyed on its own or paired with fresh fruit, this homemade pistachio ice cream is sure to become your go-to summer dessert!

Prep Time25

Cook Time15

Chill Time2

Total Time40

Course: Dessert

Cuisine: Italian

Keyword: egg free gelato, Pistachio Gelato

Servings: 8

Calories: 191kcal

Ingredients

2 cups low fat milk
0.33 cup sugar
2 tablespoons cornstarch
5.5 ounces natural pistachio
1.5 ounces unsalted shelled pistachios, chopped

Instructions

Dissolve by whisking the cornstarch into 1/4 cup of the milk until the starch is dissolved and the mixture is smooth.
Heat the rest of the milk in a medium-sized saucepan with the sugar. When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
Remove from heat, and whisk in the pistachio paste. Scrape into a bowl set over an ice bath, to cool.
Freeze the gelato in your ice cream machine according to the manufacturer's instructions. When the gelato is a quite firm mix in the chopped pistachios.
Reserve in the freezer until serving.

Cooking Tips for Low Fat and Egg Free Pistachio Gelato

Pistachio Paste: For the best flavor, use natural pistachio paste. It gives a richer taste and smoother texture compared to store-bought pistachio flavorings.

Cornstarch as a Substitute: Since this gelato is egg-free, cornstarch is used as a thickening agent. Be sure to whisk the cornstarch well into the milk to avoid clumping and ensure a smooth texture.

Monitor the Temperature: When heating the milk and sugar, do not allow it to boil. Bring it just to a simmer to avoid scalding the milk. This ensures the gelato mixture thickens correctly without any unwanted texture changes.

Chill the Mixture Quickly: To speed up the cooling process and prevent the formation of ice crystals, place the bowl with the gelato mixture in an ice bath. Stir occasionally until it cools to room temperature.

Churn Properly: When churning in the ice cream machine, don’t skip the freezing step. This ensures the gelato firms up properly, achieving that ideal creamy and smooth consistency.

Add Pistachios at the Right Time: Once the gelato is almost done churning and has reached a firm consistency, gently mix in the chopped pistachios. This will prevent them from breaking down into the gelato.

Freezing Tip: If storing the gelato for later, transfer it to an airtight container, smoothing the surface and covering it with plastic wrap before sealing. This helps to maintain its smooth texture.

Elevate Your Culinary Skills with Our Courses!

Ready to enhance your cooking? Our online courses cover everything from basics to advanced techniques, perfect for any skill level. Learn baking, meat prep, international dishes, and more— all from home!

🌐 Explore Our Full Course Catalog and Start Your Culinary Journey

Also, check out our YouTube Channel for recipes, tips, and expert cooking advice to inspire your next meal!

🔴 Subscribe Now for fresh recipes and culinary tips!