Pistachio and chocolate Ice Cream Sandwiches, low-carb, gluten- and sugar free

One of my favorite ice creams is the pistachio and chocolate ice cream cone. Inspired by it, I made this sandwich version of my store-bought favorite, only low carb, gluten- and sugar free.  Pistachio and chocolate Ice Cream Sandwiches, low-carb, gluten- and sugar free

Recipe:

Servings: 5-8 sandwiches
Time: 1 hour + 6 hour freezing
Difficulty: Medium

For this recipe you need something square to use as a mold for the sandwiches, a square cake tin or a box, approximately 8×8 inches (18×18 cm).

Ice cream filling:

4 egg yolks
1 and 1/4 cup (300 ml) heavy cream
1/3 cup milk
1,5 oz. (45 g) tagatose
1/2 vanilla pod, only the seeds
2 tablespoons pistachio paste
1 sheet of gelatin, soaked

In a medium sized saucepan, add the milk, cream and tagatose and bring to a simmer over moderate heat, stirring to dissolve the tagatose.

In a large stainless-steel bowl, whisk the egg yolks for about two minutes, or until they are pale and fluffy. Gradually whisk in the hot cream. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens at approximately 175° F (80° C). The custard should be thick enough to coat the back of a spoon. Let it cool down while you make the pistachio paste.

Pistachio paste:

3 oz. (90 g) pistachios, scolded
1 oz. (30 g) tagatose
1/4 cup (60 ml) water
1 tablespoon canola oil

In a small food processor, grind the nuts finely. Melt the tagatose in the water and let it reduce a little bit. Add the canola oil and the hot tagatose water to the nuts and process until the paste is smooth.

Add all of the paste to the ice cream custard and use a immersion blender to incorporate.Pistachio and chocolate Ice Cream Sandwiches, low-carb, gluten- and sugar free

Sandwich biscuits:

2 eggs
1 tablespoon butter
3 tablespoons tagatose
2 tablespoons cocoanut flour
2 tablespoons almond flour
2 tablespoons ground walnuts
½ teaspoon cinnamon
1 tablespoon cocoa powder

Preheat the oven to 300° F (150° C). Mix all the ingredients and spread the batter, making sure to make two layers for your chosen cake tin.

Bake for 10 minutes and let it cool.

Chocolate layer:

2 oz. (60 g) sugar free tagatose chocolate

Cut the sandwich biscuit to fit the cake tin, top and bottom layer. Melt the chocolate and spread a thin layer to both layers.

Line the cake tin with plastic wrap and place the bottom layer with the chocolate facing up.

Pour the ice cream custard into an ice cream machine. When the ice cream has the consistency of soft ice, stop the machine and transfer it in the cake tin.

Pistachio and chocolate Ice Cream Sandwiches, low-carb, gluten- and sugar free

Spread the ice cream in an even layer. Place the top biscuit with the chocolate facing down. Press lightly down, and cower with plastic wrap. Leave the ice cream in the freezer for 6-8 hours. Remove the plastic wrap and cut it into sandwiches.

Pistachio and chocolate Ice Cream Sandwiches, low-carb, gluten- and sugar free

© endo(f)pain – 2014

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