This Keto Pumpkin Ice Cream is a creamy, low-carb treat that perfectly captures the cozy flavors of fall. With simple ingredients like pumpkin purée, heavy cream, and a touch of pumpkin spice, this recipe offers all the autumn vibes without spiking your blood sugars! It’s the perfect treat for those with a sweet tooth on a keto diet, and each scoop is filled with pumpkin spice flavor and creamy texture.
Contents
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❤️ Why you will love this recipe
- Low-Carb Delight: Homemade pumpkin ice cream is perfect for satisfying your pumpkin cravings without the carbs!
- Creamy Texture: The xanthan gum and heavy cream make every scoop smooth and satisfying.
- Simple Ingredients: No fancy ingredients here—just pumpkin puree, almond milk, and pumpkin spice.
- Easy to Make: Mix, freeze, and spin in your Ninja Creami ice cream maker—no fuss, just deliciousness.
- Great for Fall: This is the perfect treat for those crisp fall days when you want something cozy and creamy!
🗝️ Key ingredients & substitutions
- Pumpkin Purée: Brings that rich, earthy pumpkin flavor! You can grab a can for convenience or make it extra special by using my homemade pumpkin purée recipe for a cozy, DIY touch!
- Almond Milk: Keeps it low-carb and dairy-free; substitute with coconut milk or heavy cream if you want it even richer.
- Single Cream: Adds a touch of creaminess; for extra indulgence, swap with heavy whipping cream or even a bit of whipped coconut cream.
- Vanilla Extract: Enhances the pumpkin spice flavor and adds a sweet warmth.
- Pumpkin Pie Spice & Cinnamon: These bring in the cozy fall spices—feel free to adjust to taste or add extra nutmeg for depth.
- Liquid Stevia: Keeps it sugar-free with just the right amount of sweetness; try monk fruit drops if you prefer a different natural sweetener.
- Xanthan Gum: The key to a smooth texture without ice crystals; it’s a must for that creamy finish!
🥣 How to make keto pumpkin ice cream
- Combine ingredients: Start by placing the pumpkin purée, cream, vanilla extract, pumpkin spice, cinnamon, stevia, xanthan gum, and salt in a Ninja Creami pint container.
- Add milk: Top up with almond milk until it reaches the max fill line. Give it a good stir or blend with an immersion blender for a smooth mix.
- Sweetness check: Taste the mixture—it should be slightly sweeter than you prefer, as freezing reduces sweetness.
- Freeze: Place the lid on, set the pint upright in the freezer, and freeze for 24 hours.
- Spin again: When ready to serve, remove the lid, flatten any uneven top with a hot spoon, and spin in the Ninja Creami on the Lite Ice Cream setting.
- Texture check: Scoop a bit to check the texture; if needed, respin for extra creaminess.
- Enjoy: Grab a scoop, take a bite, and savor the pumpkin spice magic!
🪄 Recipe notes & tips
- Flatten the Top: After freezing, use a hot spoon to level the top—this helps the Ninja Creami get an even spin.
- Extra Sweetness: If it’s not sweet enough after spinning, add a few more drops of stevia or monk fruit, then respin.
- Perfect Consistency: Don’t hesitate to respin if the texture isn’t creamy enough after the first go—sometimes it just needs an extra whirl!
- Customize the Spice: Love extra warmth? Add a pinch more pumpkin spice or cinnamon to amp up the cozy flavor.
✨ Variations
- Chocolate Twist: Add a handful of sugar-free dark chocolate chips for some crunchy, chocolaty bites.
- Pumpkin Latte: Mix in a splash of cold coffee for a pumpkin spice latte-inspired twist!
- Nutty Flavor: Top with crushed pecans, almonds or walnuts for added crunch and a nutty flavor.
- Dairy-Free Option: Use all coconut milk or almond milk and skip the cream for a lighter, dairy-free version.
- Maple Sweetness: Add a drop or two of sugar-free maple syrup for a hint of that classic fall sweetness without the carbs.
🫙 Storage instructions
- Ninja Creami Pint: Flatten any leftover ice cream down in the Ninja Creami pint container. Smooth the top out with the back of a spoon as much as possible and pop the lid on. Then, store in in the freezer on a flat surface.
- Quick Respin: When you’re ready to enjoy it again, let it thaw slightly and give it a quick spin on the lite icream setting in the Ninja Creami for that just-made texture.
- Freeze Individual Scoops: This is what I prefer to do: freeze individual scoops of ice cream on a baking tray. I usually leave it to freeze overnight. The next day, transfer the ice cream to a freezer-safe bag and take out individual scoops as needed. This is quicker (no need to spin) and kinder to your appliance.
- Use Within a Week or 2: For best taste and texture, enjoy within a couple of days, but it’s still delicious up to 2 weeks.
🍽️ What to serve with keto pumpkin spice ice cream
- Warm Beverages: Pair with a cozy almond milk latte or a chai tea latte for the ultimate fall vibe.
- Crunchy Toppings: Add a sprinkle of cinnamon toasted almonds or pumpkin seeds on top for an extra crunch.
- Keto Cookies: Serve alongside keto-friendly chocolate chip cookies or double chocolate cookies for a fun dessert duo.
- Dark Chocolate: A square of sugar-free dark chocolate or a drizzle of chocolate syrup pairs perfectly with the creamy pumpkin flavor.
- Whipped Cream: Top with a dollop of dairy-free whipped cream for an extra indulgent treat!
❓ Frequently asked questions
Can I make this without a Ninja Creami?
Yes! You can use any kind of ice cream maker. Just follow your machine’s instructions, or freeze the mixture in a container and stir every 30 minutes until it reaches a soft-serve consistency.
Can I skip the xanthan gum?
You could, but it helps prevent ice crystals and keeps the ice cream extra creamy. For the best texture, give it a try!
How do I adjust the sweetness?
Add a few extra drops of stevia or monk fruit to taste. Remember, it should taste slightly sweeter before freezing since cold dulls sweetness.
Can I use other spices?
Absolutely! Try adding nutmeg, allspice, or even a hint of ginger for a personalized fall spice mix.
How long can I store leftovers?
This ice cream is best within a week. Just keep it tightly sealed in an airtight container in the freezer and respin before serving.
😋 More pumpkin recipes you will love
- Easy Roast Pumpkin Salad
- The BEST Keto Pumpkin Cheesecake Recipe
- Best Whole30 Pumpkin Pancakes (Paleo, Gluten-Free)
- Healthy Creamy Pumpkin Pie Smoothie Recipe (2 Minutes!)
- Pumpkin Mousse Pudding Keto Recipe
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📖 Recipe
Keto Pumpkin Ice Cream Recipe
This Keto Pumpkin Ice Cream is a creamy, low-carb treat that perfectly captures the cozy flavors of fall. With simple ingredients like pumpkin purée, heavy cream, and a touch of pumpkin spice, this recipe offers all the autumn vibes without spiking your blood sugars! It's the perfect treat for those with a sweet tooth on a keto diet, and each scoop is filled with pumpkin spice flavor and creamy texture.
Ingredients
- 1/2 cup pumpkin purée
- 1 cup unsweetened almond milk or milk of your choice
- 1/2 cup single cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 40 drops liquid stevia vanilla or plain
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
Instructions
- Add all of the ingredients except the milk to a Ninja Creami pint container.1/2 cup pumpkin purée, 1/2 cup single cream, 1/4 teaspoon xanthan gum, 1 teaspoon vanilla extract, 1/2 teaspoon pumpkin spice, 1/2 teaspoon cinnamon, 40 drops liquid stevia, 1/4 teaspoon salt
- Top up the container with the milk until it reaches the max fill line, and mix well or blend with an immersion blender.1 cup unsweetened almond milk
- Taste and adjust the sweetness. It should be just a little sweeter than you like it (it will taste less sweet after freezing).
- Secure the lid on top, place the pin upright on a level surface in your freezer, and freeze for at least 24 hours.
- When it's time to spin, remove the lid and if it's uneven, flatten the top of the ice cream with a spoon (dip it in hot water to make it easier).
- Place the pint in the ninja creami and spin on lite ice cream.
- Check the texture and respin if needed.
- Scoop and enjoy!
Notes
- Flatten the Top: After freezing, use a hot spoon to level the top—this helps the Ninja Creami get an even spin.
- Extra Sweetness: If it’s not sweet enough after spinning, add a few more drops of stevia or monk fruit, then respin.
- Perfect Consistency: Don’t hesitate to respin if the texture isn’t creamy enough after the first go—sometimes it just needs an extra whirl!
- Customize the Spice: Love extra warmth? Add a pinch more pumpkin spice or cinnamon to amp up the cozy flavor.
Storage instructions
- Ninja Creami Pint: Flatten any leftover ice cream down in the Ninja Creami pint container. Smooth the top out with the back of a spoon as much as possible and pop the lid on. Then, store in in the freezer on a flat surface.
- Quick Respin: When you’re ready to enjoy it again, let it thaw slightly and give it a quick spin on the lite icream setting in the Ninja Creami for that just-made texture.
- Freeze Individual Scoops: This is what I prefer to do: freeze individual scoops of ice cream on a baking tray. I usually leave it to freeze overnight. The next day, transfer the ice cream to a freezer-safe bag and take out individual scoops as needed. This is quicker (no need to spin) and kinder to your appliance.
- Use Within a Week or 2: For best taste and texture, enjoy within a couple of days, but it’s still delicious up to 2 weeks.
Nutrition
Calories: 223kcalCarbohydrates: 9gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 66mgSodium: 488mgPotassium: 194mgFiber: 3gSugar: 3gVitamin A: 10140IUVitamin C: 3mgCalcium: 216mgIron: 1mg
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