This keto pumpkin spice ice cream is for all you pumpkin spice latte fans doing keto.
You can now enjoy a delicious and creamy low-carb pumpkin ice cream that gives you all the pumpkin spice flavors minus all the sugar and carbs.
This recipe is perfect for those late summer days when you start craving pumpkin recipes but it’s still too hot to turn on the oven.
Made with simple ingredients, this keto pumpkin ice cream is not only delicious, it’s easy to make. There is no need to turn on the stove with this homemade ice cream recipe since it’s an eggless recipe.
Do you know what else is great about this recipe? It uses a whole can of pumpkin purée, so there is zero waste.
Coming in at only 3.5 net carbs per serving, it’s an excellent option for anyone watching their carbs.
If you’re a fan of fall flavors, be sure to also check out our collection of keto pumpkin recipes which is loaded with keto pumpkin dessert recipes.
And, of course, check out our entire collection of low-carb ice creams for more of the same.
Keto Pumpkin Ice Cream
I enjoy making this recipe 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.
But it’s also a great option when you have to create a holiday dessert and the oven is busy with all the other menu items.
This recipe uses real pumpkin puree and has a soft-serve ice cream texture. This is truly a great recipe to enjoy during the dog days of summer or early fall.
Gain all the health benefits of pumpkin while maintaining blood glucose levels in check with a delicious dessert that has a creamy texture that will have you thinking you’ve cheated on keto.
Ingredients & Tools Needed For Keto Pumpkin Ice Cream
The following are the ingredients you’ll need: Note that the full printable recipe card that includes the full nutritional information is at the bottom of the page.
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
This pumpkin ice cream recipe uses only a handful of ingredients, making it a great option when you need to silence your sweet tooth!
- Heavy whipping cream because it has the highest fat content and makes for creamy ice cream.
- Unsweetened pumpkin puree: It’s key that you choose pumpkin puree and not pumpkin pie filling, which is loaded with sugar.
- Granulated sugar substitute: A must in order to keep it low in carbs.
- Vanilla extract: Heightens the flavor of the pumpkin.
- Pumpkin spices: cinnamon powder, ginger powder, nutmeg powder, or your favorite pumpkin pie spice blend.
- 2-quart ice cream machine or metal pan 10-inch pan
How To Make Keto Pumpkin Ice Cream
To make this pumpkin keto ice cream recipe, you’ll start by combining the pumpkin puree, the heavy cream, sugar substitute, water, cinnamon powder, ginger powder, nutmeg powder, salt, and vanilla extract in a large bowl and whisking well.
If using an ice cream maker, pour the pumpkin 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, but this will depend on the kind of ice cream maker you have.
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
To make a no-churn pumpkin spice ice cream, once the ice cream mixture is ready, pour it into a metal pan or pans, depending on what you have.
Then, place the ice cream in the freezer for about an hour. Then, at the one-hour mark, remove the ice cream from the freezer and stir the ice cream.
Then, place it back in the freezer. You will repeat this step two more times for a total of three hours. The no-churn ice cream is now ready to scoop and enjoy.
How To Store Homemade Ice Cream
Store your homemade keto pumpkin 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; this will help prevent too many ice crystals from forming. I recommend you store it for up to three weeks for the best flavor.
Best Sugar Substitutes For Sugar-Free Pumpkin Ice Cream
When it comes to choosing which sugar substitute to use for this delicious pumpkin ice cream, I have several options you can choose from.
My first recommendation is Lakanto Monk Fruit because the texture is spot on and there is barely any aftertaste.
It is a monk fruit and erythritol blend. I can’t keep enough of this stuff stocked in my pantry because it really behaves like sugar in my book.
It gets its sweetness from antioxidants called mogrosides instead of fructose or sucrose. This is why it’s a great all-natural sugar substitute. Plus, it has zero calories and a zero glycemic index.
With that being said, I’m also partial to Swerve, an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures like sugar.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors.
It also has a 0% impact on blood sugar. You could also use the stevia and erythritol-based brand Pyure for this no-bake cheesecake if you’re a fan of stevia.
This is the only stevia brand I would consider because I find all others to have an intense aftertaste that I can’t get past. But if using Pyure, you will want to use 1/2 the amount called for. It’s a much sweeter option.
You can also use Splenda, with great success if you have trouble sourcing a more natural alternative.
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!
It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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- 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.
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 2/3 cup.
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 19.2gSaturated Fat: 11.6gCholesterol: 69mgSodium: 72mgCarbohydrates: 6.5gNet Carbohydrates: 3.5gFiber: 3gSugar: 2.9gProtein: 1.9g