Keto Pumpkin Spice Ice Cream

With just 4 net carbs per serving, this keto pumpkin spice ice cream can be an occasional indulgence on your keto diet.

As the mornings get cooler, a desire for all-things-pumpkin-spice kicks in. I created this keto pumpkin spice ice cream recipe to satisfy our cravings.

The result is a cool, creamy, delectable keto 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 pumpkin spice ice cream recipe may not fit YOUR specific macros if you follow a very strict ketogenic diet. 4 net carbs applies to a small serving of this ice cream.

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

Want 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

Creating Keto 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!

Ingredients for Keto Pumpkin Spice Ice Cream

Here's a few ingredients you'll need to make this keto pumpkin spice ice cream:

• Bocha Sweet (Seriously, you need this!)
• Grass Fed Beef Gelatin Powder
• Pure Vanilla Extract
• Sweetleaf Stevia Drops
• Organic Pumpkin Puree
• Pumpkin Pie Spice
• An Ice Cream Maker!
• Mesh Strainer
• Candy Thermometer
• Induction Cooktop

Why Bocha Sweet?

Our sugar substitute of choice is Bocha Sweet and there's good reason for this!

Bocha Sweet is extracted from the Kabocha pumpkin which has been a staple in the Japanese diet for centuries. Consuming Bocha Sweet on a daily basis helps to support longevity and supports healthy blood sugar levels.

Even better? It tastes almost exactly like real sugar. There's no thin flavor or metallic aftertaste. I think most of us are looking for something that tastes amazing because only a full, satisfying taste is going to work over the long-term.

So, if we are going to go to all the work to make these keto parfaits so we can please our tastebuds AND stick to our keto diet. Well, we want the result to taste GOOD not… just ‘meh' and unsatisfying. For this reason plus the health benefits, we reach for Bocha Sweet every time.

Tutorial Video: Keto Pumpkin Spice Ice Cream

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Keto Pumpkin Spice Ice Cream

This keto pumpkin ice cream is a great fall indulgence. Serving sizes should be kept small as pumpkin does contain natural sugars. One small serving contains 4 net carbs.

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!!

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: Keto

Keyword: pumpkin spice

Prep Time: 10 minutes

Cook Time: 20 minutes

cooling time: 4 hours

Total Time: 30 minutes

Servings: 24 servings

Author: Tara Wright

Ingredients

• 6 Eggs
• 1 1⁄2 Cups Heavy Whipping Cream
• 1 Cup Unsweetened Almond Milk
• 1 Can Pumpkin Puree (15 oz)
• 3⁄4 Cup Bocha Sweet
• 1⁄2 Tsp Salt
• 1⁄2 Tsp Gelatin
• 5 Tsp Pumpkin Pie Spice
• 1 Tbsp Pure Vanilla Extract
• 20-30 Drops Liquid Stevia

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 and do not include sugar alcohols.

Nutrition

Calories: 477kcal | Carbohydrates: 5g | Protein: 6g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 218mg | Sodium: 1246mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4710IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg

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