Keto Pumpkin Spice Ice Cream

Name: Sugar Free Keto Pumpkin Pie Ice Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1 cup heavy cream; 1/2 cup pumpkin purée; 1/3 cup powdered erythritol; 2 tbsp brown erythritol; 2 egg yolks; 1 egg; 1/2 vanilla bean; 1/2 tsp pumpkin spice

Keto Pumpkin Spice Ice Cream Mobile Featured Image

Keto Pumpkin Spice Ice Cream Desktop Featured Image 2

Nutrition facts per serving

One serving = 1 scoop of ice cream

Carbs
2.5g

Protein
3.4g

Fat
15.4g

Kcal.
162

Carbs

2.5g

Protein

3.4g

Fat

15.4g

Kcal.

162

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

Who says that ice cream only tastes good in summer?
This keto pumpkin spice ice cream is the perfect treat to celebrate that fall has begun!

And while this ice cream certainly tastes like comfort food – it actually won’t break your diet at all with only 2.5g net carbs per scoop!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Ingredients

Servings:

ml heavy cream
g pumpkin purée
g powdered erythritol
g brown erythritol
egg yolks
egg
vanilla bean
tsp pumpkin spice

fl oz heavy cream
oz pumpkin purée
oz powdered erythritol
oz brown erythritol
egg yolks
egg
vanilla bean
tsp pumpkin spice

cup heavy cream
cup pumpkin purée
cup powdered erythritol
tbsp brown erythritol
egg yolks
egg
vanilla bean
tsp pumpkin spice

Step 1

ml heavy cream, g pumpkin purée, vanilla bean, tsp pumpkin spice

fl oz heavy cream, oz pumpkin purée, vanilla bean, tsp pumpkin spice

cup heavy cream, cup pumpkin purée, vanilla bean, tsp pumpkin spice

Add the heavy cream, pumpkin puree, pumpkin spice, and the vanilla pulp into a small pot and set the heat to medium.

Step 2

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.

Step 3

g powdered erythritol, g brown erythritol, egg yolks, egg

oz powdered erythritol, oz brown erythritol, egg yolks, egg

cup powdered erythritol, tbsp brown erythritol, egg yolks, egg

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.

Step 4

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 erythritol-egg-mixture while constantly stirring.

Step 5

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.

Step 6

Let the ice cream mixture cool down for at least 30 minutes before proceeding to the next step.

Step 7 – With ice cream maker

Follow the instructions of your ice cream maker.

Step 7 – Without 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 a perfect consistency: creamy and soft, just like your favorite store-bought ice cream.

Step 8

Serve the keto pumpkin spice ice cream with a 2.2″ ice cream scoop.

Storage

We 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 we 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.