Keto Pumpkin Ice Cream
Indulge in the rich, creamy delight of Keto Pumpkin Ice Cream, a perfect autumn-inspired treat that satisfies your sweet cravings while keeping you aligned with a low-carb lifestyle. This homemade ice cream captures the flavors of pumpkin pie, combining wholesome ingredients to create a guilt-free dessert that everyone will love.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
Ingredients
Scale
- 2 cups Heavy Whipping Cream
- 1 cup Pumpkin Puree
- 1 tsp Vanilla Extract
- 1 cup Almond Milk
- 1/2 cup Swerve Confectioner’s Sugar Substitute
- 1 tsp Pumpkin Pie Spice
Instructions
- In a mixing bowl, beat together heavy whipping cream, Swerve confectioner's sugar substitute, and almond milk on medium speed until soft peaks form.
- Gently fold in pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
- Spread the mixture evenly into a loaf pan and freeze for about 4-6 hours or until desired consistency is reached. For easier scooping, let sit at room temperature for a few minutes before serving.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 180
- Sugar: 2g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Find it online: https://www.fullrecipeshub.com/keto-pumpkin-ice-cream/