Keto Pumpkin Spice Ice Cream

Indulge in the cozy flavors of fall with this Keto Pumpkin Spice Ice Cream. It's a creamy, no-churn delight that's low in carbs and high in fat, perfect for satisfying your sweet tooth while staying on track with your ketogenic lifestyle.

Course Desserts

Cuisine American

Keyword keto desserts, Keto Pumpkin Spice Ice Cream, Low Carb Ice Cream, No Churn Ice Cream, Pumpkin Spice

Prep Time 10

Cook Time 0

Total Time 6

Servings servings

Calories 280kcal

Equipment

Large mixing bowl
Electric mixer or whisk
Loaf pan or freezer-safe container
Spatula

Ingredients

1 15-ounce can pumpkin puree 425g
2 cups heavy whipping cream 480ml
½ cup powdered erythritol 96g
1 teaspoon vanilla extract 5ml
1 tablespoon pumpkin pie spice 7g
¼ teaspoon salt 1g

Instructions

In a large mixing bowl, combine the pumpkin puree, powdered erythritol, vanilla extract, pumpkin pie spice, and salt. Stir until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture until fully incorporated, ensuring not to deflate the mixture.
Pour the ice cream mixture into a loaf pan or a freezer-safe container.
Cover with plastic wrap, making sure the wrap touches the surface of the ice cream to prevent ice crystals from forming.
Freeze for at least 6 hours or until the ice cream is firm.
Before serving, let the ice cream sit at room temperature for a few minutes to soften for easier scooping.

Notes

The erythritol can be substituted with any keto-friendly sweetener of your choice. Adjust the sweetness to taste.

For an extra creamy texture, churn the mixture in an ice cream maker according to the manufacturer's instructions before freezing.

Store the ice cream in the freezer for up to 1 month. Always cover with plastic wrap to maintain freshness and texture.

Nutrition