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.
Servings: 2 Servings
Calories: 223kcal
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: 223kcal | Carbohydrates: 9g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 66mg | Sodium: 488mg | Potassium: 194mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10140IU | Vitamin C: 3mg | Calcium: 216mg | Iron: 1mg