Low Carb Pumpkin Spice Ice Cream 2

Low Carb Pumpkin Spice Ice Cream


Keto Friendly Low Carb Pumpkin Spice Ice Cream


As the mornings get cooler, a desire for all-things-pumpkin-spice kicks in. I created this low-carb pumpkin spice ice cream recipe with great joy.

The result is a cool, creamy, delectable low carb pumpkin spice ice cream that is sure to be a hit in your home.

And not just with those on the keto diet!

A word of caution, pumpkin does contain natural sugars and therefore this low carb recipe may not fit YOUR specific macros if you follow a very strict ketogenic diet.

Scroll down to peek at the nutrition information that I provide as an estimate.

An Even Lower Low-Carb Pumpkin Ice Cream…

It would be fairly simple to make this an even lower carb pumpkin spice ice cream by cutting the amount of canned pumpkin in half.

When I tried this, I found the result to be just as satisfying though not quite as orange in color 😛

keto low carb pumpkin spice ice cream recipe in a bowl


Macros: Low Carb Pumpkin Spice Ice Cream

77% Fat ~ 9% Net Carb ~ 12% Protein


Low Carb Pumpkin Spice Ice Cream

Course: Dessert
Cuisine: Keto
Prep Time: 10 minutes
Cook Time: 20 minutes
cooling time: 4 hours
Total Time: 30 minutes
Servings: 12 servings
Calories: 189kcal
Author: Tara Wright
This keto friendly low-carb pumpkin ice cream is what dreams of fall are made of.
Mix this up and store it in your freezer to get the hard-ice-cream consistency. Or, eat it right out of the ice cream maker for a soft-serve treat! I dare ya to make it just once!!
Print Recipe

Ingredients

Instructions

  • In a large saucepan without the heat on, combine: Eggs, heavy whipping cream, unsweetened almond milk, pumpkin, Bocha Sweet, salt, gelatin, pumpkin pie spice. Whisk mixture together until completely combined.
  • Prepare a colander/strainer over a deep bowl so it’s ready for the end of the cooking process.
  • Turn the heat on low and stir constantly to slowly bring the temperature of the mixture up to 150 degrees. Use a candy thermometer to monitor the temperature of the mixture. The goal is to heat this mixture slowly so as not to have the eggs cook too quickly. You’ll know if you’ve cooked the mixture too fast if you end up with chunks in the mixture. This step should take 10-20 minutes and does take some patience. The results are well worth it.
  • Once the mixture has reached 150 degrees, pour into colander over the deep bowl and strain any chunks out of the mixture.
  • Place a lid or plastic wrap over the bowl and refrigerate mixture 6-24 hours before freezing. Unless you have one of the fancy ice cream makers that will cool the mixture down for you!
  • Once you’re ready to freeze the ice cream, pull out the mixture and add: 1 Tbsp Pure Vanilla Extract, 20-30 drops Liquid Stevia (Adjust sweetness to your taste) Then, use your ice cream makers directions to freeze the ice cream.
  • My ice cream maker makes a soft-serve like ice cream. I’ll pour it into a container and freeze it for 6-12 hours to get a nice hard ice cream consistency.

Notes

Nutrition facts are estimates.

Nutrition

Calories: 189kcal | Carbohydrates: 4g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 136mg | Sodium: 270mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124.3% | Vitamin C: 2.3% | Calcium: 7.7% | Iron: 5.6%


The Perfect Low Carb Pumpkin Spice Ice Cream


This low carb recipe is based on my original keto vanilla ice cream recipe.

I made a few tweaks to allow for the addition of the pumpkin puree.

I was worried about ice crystals due to the water content in the pumpkin puree. So I adjusted the other liquids slightly.

The small amount of gelatin in this keto pumpkin ice cream recipe really does make a big difference in the end result if you plan to freeze it and eat it later like I did.

Of course, if you plan to eat this right out of the ice cream maker as a soft serve low carb pumpkin ice cream– you can certainly omit it!


homemade keto pumpkin spice ice cream by taras keto kitchen



What Substitutions Will Work?


Keto Sweetener Substitutions

I use a combination of my two favorite keto friendly sweeteners in this recipe. I find that using these two together gives the best sugar-like taste.

If you haven't already tried Bocha Sweet, I highly recommend you do. It is the supreme sugar replacement that is made from a whole food. I'm in love with it and I know you will be too!

It's a superfood alternative sweetener made from a Japanese pumpkin called the Kabocha pumpkin.

What if you don't have access to Bocha Sweet? Well, most alternative sweeteners will work in this recipe. You can use Monk Fruit Sweetener, Xylitol or a blend like Swerve.

You could also use 100% liquid stevia though I haven't tried this and am not sure if it would change the texture very much.

What is your favorite Keto Sweetener? Comment below and let me know!


Get The Ingredients Used In Low Carb Pumpkin Spice Ice Cream!



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How To Make Homemade Low Carb Pumpkin Spice Ice Cream


Ingredients:

In a large saucepan without the heat Low Carb Pumpkin Spice Ice Cream preperationon, combine: Eggs, heavy whipping cream, unsweetened almond milk, pumpkin, Bocha Sweet, salt, gelatin,
pumpkin pie spice.

Whisk mixture together until completely combined.

Prepare a colander/strainer over a deep bowl so it’s ready for the end of the cooking process.

Turn the heat on low and stir constantly to slowly bring the temperature of the mixture up to 150
degrees. Use a candy thermometer to monitor the temperature of the mixture.

The goal is to heat this mixture slowly so as not to have the eggs cook too quickly. You’ll know if you’ve cooked the mixture too fast if you end up with chunks in the mixture. This step should take 10-20 minutes and does take some patience. The results are well worth it.

Once the mixture has reached 150 degrees, pour into colander over the deep bowl and strain any chunks out of the mixture. Place a lid or plastic wrap over the bowl and refrigerate mixture 6-24 hours before freezing.
Unless you have one of the fancy ice cream makers that will cool the mixture down for you!

Once you’re ready to frLow Carb Pumpkin Spice Ice Cream makereeze the ice cream, pull out the mixture and add: 1 Tbsp Pure Vanilla Extract, 20-30 drops Liquid Stevia (Adjust sweetness to your taste)

Then, use your ice cream makers directions to freeze the ice cream.
My ice cream maker makes a soft-serve like ice cream. I’ll pour it into a container and freeze it for 6-12 hours to get a nice hard ice cream consistency.Low Carb Pumpkin Spice Ice Cream Recipe Keto Friendly Ice Cream



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About the Author

Tara Wright, CHC, MBA

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Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!

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