Are you searching for a dessert that satisfies your sweet tooth while keeping you on track with your diet? Look no further than this Keto Pumpkin Pie Ice Cream! It’s creamy, rich, and bursting with the warm flavors of pumpkin pie, making it the perfect treat for fall or any time of year.
This Keto Pumpkin Pie Ice Cream is a guilt-free indulgence that allows you to enjoy the classic taste of pumpkin pie without the added sugars and carbs. You can whip this up in a jiffy and have a delightful frozen dessert ready to impress your family and friends.
Best Keto Pumpkin Pie Ice Cream You’ll Ever Make
This Keto Pumpkin Pie Ice Cream is creamy and smooth, with a delightful blend of pumpkin spice that will transport you straight to autumn. The combination of rich flavors and a hint of sweetness creates a decadent dessert that you won’t be able to resist, all while staying within your keto guidelines.
Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk
- 3/4 cup Erythritol or other keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
Instructions
- Combine Ingredients: In a mixing bowl, whisk together the pumpkin puree, heavy cream, almond milk, Erythritol, vanilla extract, pumpkin spice, and salt until well mixed.
- Chill Mixture: Cover the bowl and refrigerate the mixture for at least 1 hour to chill.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
- Serve: Scoop the Keto Pumpkin Pie Ice Cream into bowls and enjoy!
Cook and Prep Times
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Churn Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Servings: 4 servings
- Calories: 220kcal
- Fat: 20g
- Protein: 2g
- Carbohydrates: 5g
- Fiber: 1g
- Net Carbs: 4g
