One of the overwhelming feelings that drowned me aside knowing that I had PCOS was the thought of the many pleasurable treats I had to forgo simply because I wanted to eat right to keep these ‘misbehaving’ hormones in check. I knew I had to have a clean plate to achieve my health goal but at what cost? Does a clean plate imply eating only when your stomach is empty — no treats, no experience of scooping something yummy, sweet or tossing nuts not to satiate hunger but to keep the mouth busy simply because you are human.

Well, lucky me I discovered this sugar-free and dairy-free Pistachio Ice Cream/Waffle Cone after four weeks of deciding that I am in charge of PCOS not the reverse. I recommend this basic yet fancy treat when you want to reward yourself for achieving a milestone even if it's as simple as going to bed when you should (Oh yes, sticking to a planned bedtime and not giving into scrolling time is an accomplishment!).

‍

‍

‍

‍Nutritional Value _‍

_{( 5 servings without waffle cone)This is focused on educational and informative values of ingredients used in the recipe}

• Calories: 195 kcal 
• Carbs: 7.1g
• Protein:  4.1 g
• Fiber: 2.4g 
• Fats : 17.50 g 
• Sugar:  (total, natural only): 4.10 g 
• Key PCOS benefits: (net carbs 4.7g)
  
  

‍

‍Disclaimer

_{PCOSgiirlies is not a dietician. All recommendations are based on personal experience and estimated nutritional values. Please consult with a healthcare professional for personalised advice.} 

_‍‍

‍Recipe  Prep Time

( Ice Cream)                                                                    

2hr 25 minutes                                                                                                                                                    ‍

Cook time

10 minutes

Total Time

 2hrs 35 minutes

‍

Recipe List

Ice cream 

• ½ cup roasted pistachios (64g) 
• 2 tbsp ground flaxseed (17g) 
• 2 tsp oat fiber (8g) 
• 1 full can (13.5 oz / 400ml) unsweetened coconut cream, refrigerated 
• ½ cups of Monkfruit or ½ cups + 1tbs of allulose
• ¼ tsp of salt
• 1 tsp vanilla extract (5g) 

How to Prep 

Ice cream

• Roast Pistachios for 7- 10 mins. I am using roasted pistachios so I lightly reheat them on a baking tray for 5 -10 minutes
• Blend the pistachios in a food processor alongside the flaxseed
• Using a high power blender mix the coconut cream , sweetener , salt and vanilla together for 2-3 minutes
• Add the pistachio & flax blend to the blender to fully incorporate
• Finally add the oat fiber and blender
• Optional: if you do not have a high power blender you can gently cook the mixture on low heat for 5 -10 minutes
• Strain if you want a smoother texture (optional)
• Chill the mixture in the fridge for at least 1 hour. 
•  Churn in an ice cream maker following ice cream churner instructions
• Freeze for 1-2 hours if a firmer texture is desired. 

Waffle cone ( optional)

• ⅓ bread flour
• ⅓ lupin flour
• 2 eggs
• ½ cup of allulose
• ¼ cup of melted butter
• ¼ cup of milk
• 1tsp of vanilla
• ¼ tsp of cinnamon
• Pinch of salt

‍

How to Prep

• Mix in dry ingredients ( bread flour, lupin flour, salt and cinnamon) 
• Mix in the wet ingredients ( egg / flax seed, melted butter, almond milk, vanilla extract)
• Prepare the batter by mixing the dry ingredients and the wet ingredients together
• Preheat waffle cone make and pour dough to cook
• Mold waffle into desired shape while hot
• Cool and set
•  Drizzle with chocolate (optional)

‍

Tried OR Recreated This Recipe?

_{Tag our sister brand  @sweetlybuttered  on Instagram/ Facebook/ TikTok or YouTube and use the #PCOSgirlies and #SweetlyButtered so we can see your creations!}

‍