This keto pumpkin ice cream is everything I want when pumpkin season arrives but the weather is still much too warm for baking.
It is creamy, rich, perfectly spiced, and packed with real pumpkin flavor, all without the added sugar of traditional pumpkin ice cream.
Even better, this homemade sugar-free pumpkin ice cream is eggless and does not require cooking the ice cream base on the stove. Simply whisk everything together and let your ice cream maker do the work.
No ice cream maker? I have included an easy no-churn method, too.
One of my favorite things about this recipe is that it uses an entire 15-ounce can of pumpkin puree. There is no wondering what to do with half a can of leftover pumpkin afterward.
At only 3.5 net carbs per serving, this creamy low-carb pumpkin ice cream is a delicious way to enjoy those classic pumpkin spice flavors while keeping your carbs in check.
If pumpkin season is your favorite season, be sure to visit our collection of keto pumpkin recipes for even more sugar-free pumpkin desserts.
And, of course, check out our entire collection of low-carb ice creams for more of the same.
Why You'll Love This Keto Pumpkin Ice Cream
I enjoy making this pumpkin keto ice cream at the end of summer and right before pumpkin season arrives.
Think of this as the perfect treat. A keto pumpkin recipe that bridges the gap between summer and fall.
Get a running start on fall pumpkin cravings with a low-carb ice cream that allows you to say yes to comfort food.
It won't heat up your kitchen, a significant plus for those of you living in warmer climates.
There is a lot to love about this easy homemade pumpkin ice cream.
- Sugar-free and low in carbs
- Only 3.5 net carbs per serving
- Naturally gluten-free
- Eggless
- No cooking required
- Uses an entire can of pumpkin puree
- Can be made with an ice cream maker or using the no-churn method
- Filled with real pumpkin and warm pumpkin spices
- Perfect for late summer and fall
I especially love making it during those weeks when my taste buds are ready for fall but the weather has not gotten the message yet.
It gives me all those wonderful cinnamon, ginger, nutmeg, vanilla, and pumpkin flavors without turning on the oven.
Low-Carb Pumpkin Ice Cream Made With Real Pumpkin
Pumpkin and keto can absolutely work together when portions are considered.
Plain pumpkin puree contains naturally occurring carbohydrates, which is why I formulate my pumpkin recipes carefully rather than treating pumpkin as a carb-free ingredient.
For this recipe, the pumpkin is divided between seven generous servings, bringing each serving to approximately 3.5 net carbs.
The pumpkin also does more than add flavor. It gives the ice cream its beautiful color and contributes to its thick, creamy texture.
Just make sure you are purchasing 100 percent pumpkin puree rather than pumpkin pie filling.
Pumpkin pie filling contains added sugar and other ingredients and is not interchangeable with plain canned pumpkin in this recipe.
Ingredients & Tools Needed
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You only need a handful of simple ingredients to make this sugar-free pumpkin ice cream.
The complete measurements are included in the printable recipe card below.
Pumpkin Puree
Use plain, unsweetened canned pumpkin puree. Do not use pumpkin pie filling.
I deliberately use an entire can of pumpkin in this recipe because I wanted plenty of real pumpkin flavor without leaving a small amount of pumpkin sitting in the refrigerator.
Heavy Whipping Cream
Heavy whipping cream provides the rich, creamy base we want in homemade ice cream.
Its higher fat content is especially useful when making keto ice cream since we are not relying on traditional sugar to create texture.
Sugar Substitute
A keto-friendly sugar substitute keeps this pumpkin ice cream sugar-free.
Your choice of sweetener can affect not only the sweetness but also how firmly homemade keto ice cream freezes, so I have included more sweetener tips below.
Water
I know water might seem surprising in an ice cream recipe, but there is a reason I include it.
Since this recipe uses heavy whipping cream rather than regular milk, the water helps thin the cream and creates a better ice cream base without adding the extra carbohydrates that would come from using a large amount of milk or cream.
Vanilla Extract
Vanilla brings out the natural sweetness of the pumpkin and complements all those warm fall spices.
Pumpkin Spices
I use cinnamon, ginger, and nutmeg to create the classic pumpkin spice flavor.
If you already have a pumpkin pie spice blend you enjoy, you can use that instead.
Salt
Do not skip the small amount of salt. Salt helps balance the sweetness and enhances the pumpkin and spices.
How To Make Keto Pumpkin Ice Cream
One reason I love this recipe is how simple it is.
There is no custard to prepare and no eggs to temper.
In a large bowl, combine the pumpkin puree, heavy whipping cream, sugar substitute, water, cinnamon, ginger, nutmeg, salt, and vanilla extract.
Whisk everything together well until the mixture is smooth and thoroughly combined.
At this point, I recommend tasting the mixture and adjusting the sweetness if necessary. Remember that foods tend to taste slightly less sweet once frozen.
Using An Ice Cream Maker
Pour the pumpkin ice cream mixture into your ice cream maker and process according to the manufacturer's instructions.
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My 2-quart ice cream machine usually takes about 25 minutes.
When freshly churned, the ice cream will have a creamy soft-serve consistency.
You can enjoy it immediately or transfer it to a freezer-safe container and freeze it longer if you prefer firmer scoops.
How To Make No-Churn Keto Pumpkin Ice Cream
You can still make this keto pumpkin ice cream even if you do not own an ice cream maker.
Prepare the ice cream mixture exactly as directed and pour it into a metal pan.
Place the pan in the freezer for one hour.
After one hour, remove the pan and stir the mixture thoroughly. Return it to the freezer.
Repeat this process two more times, stirring once every hour for a total of about three hours.
Stirring the mixture as it freezes helps break up some of the ice crystals and produces a creamier no-churn ice cream.
Once it reaches your preferred consistency, scoop and enjoy.
Best Sugar Substitutes For This Recipe
Sweetener matters more in homemade keto ice cream than it does in many baked desserts.
Regular sugar does more than sweeten traditional ice cream. It also helps keep it soft.
When the sugar is removed, keto ice cream can become quite firm once completely frozen.
An allulose-based sweetener is a good option when a softer, more scoopable texture is your priority because allulose behaves differently when frozen than erythritol.
A monk fruit and erythritol blend can also be used successfully, although the ice cream may become firmer after sitting in the freezer.
If using an erythritol-based sweetener, a powdered or finely ground version can help reduce any grainy texture.
Always adjust the amount according to the sweetness level of the brand you are using since keto sweeteners vary considerably.
Tips For Creamy Keto Pumpkin Ice Cream
Homemade sugar-free ice cream behaves a little differently than traditional ice cream, so these tips can make a big difference.
Taste before freezing. Since this recipe does not contain raw eggs, you can easily taste the ice cream base and adjust the sweetness or spices before churning.
Use heavy whipping cream. The fat helps give the ice cream a richer, creamier consistency.
Use plain pumpkin puree. Pumpkin pie filling contains sugar and will change both the flavor and carb count.
Consider an allulose-based sweetener. This can help produce a softer texture after freezing.
Do not worry if leftovers become firm. This is normal with homemade keto ice cream. Allow it to sit at room temperature briefly before scooping.
Cover it well. Limiting air exposure helps prevent excessive ice crystals from developing.
Easy Keto Pumpkin Ice Cream Variations
Once you have the basic pumpkin ice cream recipe down, there are several easy ways to change the flavor.
Pumpkin Pie Spice: Replace the individual cinnamon, ginger, and nutmeg with your favorite pumpkin pie spice blend.
Pumpkin Pecan: Add some chopped toasted pecans toward the end of the churning process.
Pumpkin Spice Latte: Add a little instant espresso powder to the ice cream base for those classic pumpkin spice latte flavors.
Extra Cinnamon: Pumpkin and cinnamon are a natural combination, so add a little more cinnamon if you prefer a stronger spice flavor.
Sugar-Free Caramel: Drizzle a keto-friendly caramel sauce over each serving for an extra special fall dessert.
How To Store Homemade Ice Cream
Transfer leftover ice cream to an airtight freezer-safe container.
These reusable ice cream containers are made specifically for ice cream.
Add a piece of wax paper or parchment paper to the top of the ice cream; this will help prevent too many ice crystals from forming. I recommend you store it for up to three weeks for the best flavor.
Keto Pumpkin Ice Cream FAQs
Pumpkin can be included in a keto diet when the serving size is considered. This recipe uses real pumpkin puree while keeping each serving to approximately 3.5 net carbs.
Yes. This recipe uses a keto-friendly sugar substitute instead of traditional sugar. Always check the ingredients on your sweetener and pumpkin puree to make sure there are no unexpected added sugars.
Absolutely. I have included no-churn instructions that involve freezing the mixture and stirring it several times as it freezes.
Sugar helps traditional ice cream remain softer when frozen. Since keto ice cream replaces that sugar, it often freezes more firmly. Using an allulose-based sweetener can help, and allowing the ice cream to soften briefly at room temperature before serving makes it easier to scoop.
Yes. You can prepare it ahead and keep it tightly covered in the freezer. Just allow enough time for the ice cream to soften before serving.
I have not tested a direct dairy-free substitution in this particular recipe, so I cannot promise identical results.
If you need a tested dairy-free keto ice cream, be sure to check out our keto mocha coconut milk ice cream, which uses coconut milk successfully.
Tag Us
I sure hope you will give this keto-friendly pumpkin ice cream recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook.
And if you really want a pumpkin spice latte that is sugar-free, try adding a scoop of this ice cream to 12 ounces of coffee and letting it melt. You're welcome!
If you want another no-bake pumpkin recipe, I recommend you check out our keto pumpkin mousse and our keto pumpkin no-bake cheesecake minis.
It's what encourages this girl to keep sharing and perfecting her recipes.
Be sure to also check out our keto fall desserts for more delicious options!
Also, consider visiting our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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Keto Pumpkin Ice Cream
This creamy keto pumpkin ice cream is a sugar-free, low-carb frozen dessert made with real pumpkin puree and warm fall spices. Easy to make with an ice cream maker or using the no-churn method, it has all the flavors of pumpkin season with only 3.5 net carbs per serving.
Ingredients
- ¾ cup of granulated sugar substitute with allulose
- 2 ½ cups of heavy whipping cream
- 15 ounces of canned pumpkin purée (one can)
- 1 cup of water
- 1 ½ teaspoon of vanilla extract
- 1 teaspoon of cinnamon powder
- ½ teaspoon nutmeg powder
- ½ teaspoon of ginger powder
- ⅛ of a teaspoon of salt
Instructions
- In a large bowl combine the pumpkin puree, the heavy cream, sugar substitute, water, cinnamon powder, ginger powder, nutmeg powder, salt, and vanilla extract, and whisk well.
- If using an ice cream maker pour the ice cream mixture into the ice cream maker and process the ice cream according to the manufacturer's instructions. My machine took about 25 minutes to process until the ice cream was ready.
- Store any leftovers in a well-covered airtight container. You will need to allow the ice cream to melt on the kitchen counter until it's scoopable.
No-Churn Keto Pumpin Spice Ice Cream Instructions
- Once the ice cream is made pour the mixture into a metal pan or pans depending on what you have. Then place the ice cream into the freezer for about an hour.
- At the one-hour mark, remove the ice cream from the freezer and stir the ice cream. Then place it back into the freezer. You will repeat this step 2 more times for a total of 3 hours. The no-churn ice cream is now ready to scoop and enjoy.
- If you have any leftovers, you will need to allow the ice cream to melt on the kitchen counter until it's scoopable again.
How To Store Homemade Ice Cream
Store your homemade keto ice cream in an airtight container in the freezer. These reusable ice cream containers are made specifically for ice cream.
Add a piece of wax paper or parchment paper to the top of the ice cream and store for up to three weeks.
Notes
The measurements for this recipe are for a 2-quart ice cream maker. If you are using a larger ice cream maker you can double the recipe easily.
A serving is approximately ⅔ cup.
Nutrition Information:
Yield:
7Serving Size:
1Amount Per Serving: Calories: 305Total Fat: 19.2gSaturated Fat: 11.6gCholesterol: 69mgSodium: 72mgCarbohydrates: 6.5gNet Carbohydrates: 3.5gFiber: 3gSugar: 2.9gProtein: 1.9g
CMW says
Made a batch of this last night and it turned out great!
I use Allulose, which is only about 75% as sweet as sugar, so I used 1-cup in the recipe.
I also had some pumpkin pie spice extract on hand and thought, why not? 😄 ... used an 1/8th teaspoon and could probably even go more next time (I lubs me some pumpkin flavor this time of year).
Might even add in a bit of allspice next time (will definitely be making it again in the future!).
Thanks!
Hilda Solares says
So happy to hear you enjoyed the recipe!
Robyn says
I've never seen an ice cream recipe with water. Can you please let me know what the purpose of water is in this recipe? Thanks!
Hilda Solares says
Hi Robyn, Since we are using heavy cream instead of regular milk which is way higher in carbs, the water thins the heavy cream some. I hope this clarifies it for you.
Nicolette Haner says
Can I make this with coconut milk? The canned milk has a higher fat content. I am trying to eliminate dairy as much as possible and am not sure if coconut milk acts the same as HWC in these types of recipes.
Hilda Solares says
Hi Nicolette, I have not tested this but it should work because I have a keto mocha coconut milk ice cream that works perfectly.