Keto Pumpkin Spice Ice Cream

5 from 7 votes

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!!

Course Dessert

Cuisine Keto

Diet Diabetic, Gluten Free

Keyword pumpkin spice

Prep Time 10

Cook Time 20

cooling time 4

Total Time 30

Servings servings

Calories 161.14kcal

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 BochaSweet
1⁄2 teaspoon salt
1⁄2 teaspoon gelatin
5 teaspoons pumpkin pie spice
1 Tablespoon 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, BochaSweet, 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 Tablespoon 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.

Video

Notes

* *Nutrition facts provided as estimates only. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such.

The nutrition facts for our Keto Pumpkin Spice Ice Cream were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.

Nutrition