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Who says that ice cream only tastes good in summer?
This sugar-free keto pumpkin ice cream is the perfect treat to celebrate that fall has begun!
And while this low carb pumpkin spice ice cream certainly tastes like comfort food – it actually won’t break your diet at all with only 2.5g net carbs per scoop!
OTHER KETO ICE CREAM RECIPES:
Keto Chocolate Ice Cream Keto Vanilla Ice Cream Keto Strawberry Cheesecake Mason Jar Ice Cream Keto Butter Pecan Ice Cream Keto Strawberry Ice Cream Keto Raspberry Ice Cream
KETO PUMPKIN SPICE ICE CREAM INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
Why erythritol?
In my opinion, erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.
You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)
HOW TO MAKE THE KETO PUMPKIN SPICE ICE CREAM:
Add the heavy cream, pumpkin puree, pumpkin spice and the vanilla pulp into a small pot and set the heat to medium.
Bring the heavy cream to a boil while stirring the mixture every now and then.
Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.
Add the erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.
☝︎ Keep in mind that the bowl should be big enough to fit both the egg-erythritol-mixture as well as the heavy cream-mixture.
Fill another small pot with water and place it on your stove.
Place the bowl with the erythritol-egg mixture on top of the pot and bring the water to a boil.
Pour the heavy cream-pumpkin-mixture into the bowl with the egg-mixture while constantly stirring.
Keep stirring constantly for about 5-6 minutes.
☝︎ The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.
Let the ice cream mixture cool down for at least 30 minutes before proceeding to the next step.
Follow the instructions of your ice cream maker.
Place the bowl with the liquid ice cream mixture in your freezer and stir it once every hour.
After about 4-5 hours in the freezer, the ice cream will have the perfect consistency: creamy and soft, just like your favorite store-bought ice cream.
Serve the keto pumpkin spice ice cream with a 2.2" ice cream scoop.
I recommend storing the ice cream in an air-tight container.
It will keep its' taste and consistency for about 1-2 weeks, that's why I recommend consuming it within that time.
☝︎ It's completely normal if the ice cream is rock solid after it's been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.
Serving Size 1 scoop of ice cream
Servings 6
- Amount Per Serving
- Calories 162
- % Daily Value *
- Total Fat 15.4g24%
- Total Carbohydrate 2.5g1%
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the heavy cream, pumpkin puree, pumpkin spice and the vanilla pulp into a small pot and set the heat to medium.
Bring the heavy cream to a boil while stirring the mixture every now and then.
Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.
Add the erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.
☝︎ Keep in mind that the bowl should be big enough to fit both the egg-erythritol-mixture as well as the heavy cream-mixture.
Fill another small pot with water and place it on your stove.
Place the bowl with the erythritol-egg mixture on top of the pot and bring the water to a boil.
Pour the heavy cream-pumpkin-mixture into the bowl with the egg-mixture while constantly stirring.
Keep stirring constantly for about 5-6 minutes.
☝︎ The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.
Let the ice cream mixture cool down for at least 30 minutes before proceeding to the next step.
Follow the instructions of your ice cream maker.
Place the bowl with the liquid ice cream mixture in your freezer and stir it once every hour.
After about 4-5 hours in the freezer, the ice cream will have the perfect consistency: creamy and soft, just like your favorite store-bought ice cream.
Serve the keto pumpkin spice ice cream with a 2.2" ice cream scoop.
I recommend storing the ice cream in an air-tight container.
It will keep its' taste and consistency for about 1-2 weeks, that's why I recommend consuming it within that time.
☝︎ It's completely normal if the ice cream is rock solid after it's been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
MORE KETO TREATS AND SWEETS:
Keto Oreo Cookies Vanilla Chocolate Chip Keto Mug Cake Keto Twix Bars Keto Brownie Bites Keto Blueberry Mousse Keto Chocolate Ice Cream
Hello there!
I'm Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
Click here, to learn more about me.
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