Low Carb Creamy Pumpkin Ice Cream
Indulge in the rich, velvety goodness of Low Carb Creamy Pumpkin Ice Cream, a delightful fall-inspired frozen treat that's both keto-friendly and irresistibly smooth. Made with a luscious blend of heavy cream, unsweetened almond milk, and real pumpkin puree, this recipe captures the warm, spiced essence of autumn without the guilt. Sweetened with erythritol and infused with vanilla and pumpkin pie spice, every spoonful is a harmonious balance of creamy sweetness and aromatic spices. The addition of xanthan gum ensures a perfectly thick, churnable texture, while an optional freezer step achieves a firmer consistency. Quick to prepare and bursting with seasonal flavor, this low-carb ice cream is perfect for pumpkin lovers seeking a healthier dessert option.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 1 cup Pumpkin puree
- 1 cup Erythritol or preferred low-carb sweetener
- 1 teaspoon Vanilla extract
- 2 teaspoons Pumpkin pie spice
- 0.25 teaspoon Salt
- 0.5 teaspoon Xanthan gum
Instructions
In a large mixing bowl, combine the heavy cream and almond milk. Whisk well to blend the two liquids together.
Add the pumpkin puree to the cream mixture and whisk until fully incorporated.
Stir in the erythritol (or your chosen low-carb sweetener), making sure it is thoroughly dissolved.
Add the vanilla extract, pumpkin pie spice, and salt to the mixture and whisk until all ingredients are blended.
Sprinkle the xanthan gum over the surface of the mixture. Whisk vigorously to prevent lumps from forming. This will help thicken the ice cream base.
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, typically for about 20-25 minutes, until it reaches a soft-serve consistency.
If you prefer a firmer texture, transfer the ice cream to an airtight container and freeze for at least 2 hours or until the desired consistency is achieved.
Serve with a sprinkle of extra pumpkin pie spice if desired. Store leftovers in the freezer and let soften slightly before serving.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 9.0 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 569 mg | 44% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 575 mg | 12% | |
*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.
