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.
