Keto Creamy Pumpkin Ice Cream
Indulge in a delectable treat with this Keto Creamy Pumpkin Ice Cream—a rich, velvety dessert that perfectly balances fall flavors and keto-friendly ingredients. Made with a luscious blend of heavy cream, almond milk, and pumpkin puree, this low-carb ice cream is infused with warming pumpkin pie spice and sweetened naturally with erythritol, ensuring every bite is smooth and satisfying without the sugar spike. The addition of egg yolks creates a custard-like base that delivers a luxurious texture, while the notes of vanilla round off its comforting taste. Perfect for holiday gatherings or as a cozy autumn dessert, this easy-to-follow recipe lets you churn out creamy perfection in just a few steps. Scoop up the flavors of the season while staying true to your keto goals!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1 teaspoon Pumpkin pie spice
- 0.25 teaspoon Salt
- 3 large Egg yolks
Instructions
In a medium saucepan, combine the heavy cream, almond milk, and erythritol. Heat the mixture over medium heat, stirring occasionally until the erythritol is fully dissolved and the mixture is steamy but not boiling.
In a separate bowl, whisk together the pumpkin puree, vanilla extract, pumpkin pie spice, and salt until smooth.
In another bowl, whisk the egg yolks until they are pale and slightly thickened.
Slowly ladle about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. This prevents the yolks from curdling when heated.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
Continue to cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.
Remove the saucepan from the heat and stir in the pumpkin mixture until well combined.
Strain the mixture through a fine-mesh sieve into a large bowl to remove any cooked egg bits. Allow it to cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20 minutes or until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 2 hours until firm. Scoop and enjoy your creamy Keto Pumpkin Ice Cream.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 1038 mg | 346% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.7 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 569 mg | 44% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
