Keto Creamy Pumpkin Ice Cream

Indulge in the velvety goodness of Keto Creamy Pumpkin Ice Cream, a delightful low-carb dessert that perfectly captures the cozy flavors of fall. This rich, homemade treat combines luscious heavy cream, unsweetened almond milk, and real pumpkin puree, sweetened naturally with erythritol, to satisfy your sweet tooth without derailing your diet. Infused with fragrant pumpkin pie spice and a hint of vanilla, this ice cream offers a creamy, custard-like texture thanks to the addition of tempered egg yolks. Perfect for keto enthusiasts and pumpkin spice lovers alike, this easy-to-make recipe requires just 15 minutes of prep before chilling and churning to frozen perfection. Serve your dreamy pumpkin ice cream on its own or pair it with low-carb baked goods for an indulgent keto-friendly dessert experience.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 0.5 cup Erythritol
• 1 cup Pumpkin puree
• 1 teaspoon Vanilla extract
• 1 teaspoon Pumpkin pie spice
• 0.25 teaspoon Salt
• 3 large Egg yolks

Directions

Step 1

In a medium saucepan, combine the heavy cream, almond milk, and erythritol. Heat the mixture over medium heat, stirring occasionally until the erythritol is fully dissolved and the mixture is steamy but not boiling.

Step 2

In a separate bowl, whisk together the pumpkin puree, vanilla extract, pumpkin pie spice, and salt until smooth.

Step 3

In another bowl, whisk the egg yolks until they are pale and slightly thickened.

Step 4

Slowly ladle about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. This prevents the yolks from curdling when heated.

Step 5

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.

Step 6

Continue to cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.

Step 7

Remove the saucepan from the heat and stir in the pumpkin mixture until well combined.

Step 8

Strain the mixture through a fine-mesh sieve into a large bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.

Step 9

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20 minutes or until it reaches a soft-serve consistency.

Step 10

Transfer the ice cream to an airtight container and freeze for at least 2 hours until firm. Scoop and enjoy your creamy Keto Pumpkin Ice Cream.

Nutrition Facts

Serving size	(1147.4g)

Amount per serving	% Daily Value*
Calories	1956.5

Total Fat 183.7g	0%
Saturated Fat 103.2g	0%
Polyunsaturated Fat 2.6g
Cholesterol 1038.4mg	0%
Sodium 951.5mg	0%
Total Carbohydrate 144.8g	0%
Dietary Fiber 7.5g	0%
Total Sugars 8.7g
Protein 12.3g	0%

Vitamin D 142.7IU	0%
Calcium 569.1mg	0%
Iron 5.8mg	0%
Potassium 650.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.5%

Protein: 2.2%

Carbs: 25.4%