The BEST Keto Pumpkin Ice Cream
My son Kai loves helping me in the kitchen. He is a master at creating new keto recipes!
Kai’s favorite ice cream is pumpkin ice cream and he made the BEST Keto Pumpkin Ice Cream recipe for all of you!
Not only is this recipe the BEST keto pumpkin ice cream but it is also very easy to make!
HOW TO MAKE THE BEST KETO PUMPKIN ICE CREAM
If you haven’t noticed, I do not allow advertising on my site.
I just didn’t agree with some of the products that were advertised. They were keto products, but they were unhealthy and I would never personally eat most of the products. It was hard to say no to blog advertisements; they pay thousands of dollars a month, but I just felt uncomfortable about having the products I didn’t recommend on my website.
Instead, I have created a shopping list where you can find all the healthy ingredients that are difficult to find in the grocery store (and if you do find them, they are often very expensive).
I have done a lot of detective work and found the lowest prices on for all of the products I use and love. Everything from food, pantry items, kitchen tools, supplements, and skin products are on my list.
I rarely waste time in the grocery store because I find everything online for a way better price!
All you have to do is click on the words in my recipes and it will take you right to the correct item. If you add them to your cart I get a tiny commission that helps me afford to keep practicing recipes (Recipe experimenting can costing me a fortune!…but I love helping!).
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Happy Shopping and THANK YOU for all your support!!!
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The BEST Keto Pumpkin Ice Cream
- 1 1/2 cups heavy whipping cream or coconut milk if dairy free
- 1 cup pumpkin puree
- 3/4 cup unsweetened almond milk or cashew milk
- 1/2 cup allulose
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon Redmond Real salt keeps ice cream soft
- Place all the ingredients into a blender and puree until smooth. Taste and adjust sweetness to your liking.
- Place into your ice cream maker (click HERE to find my favorite ice cream maker) and churn until your have Pumpkin Ice Cream!
- Store in an airtight container in the freezer for a month.
TESTIMONY OF THE DAY
“Today is my 4 year keto anniversary!!SW: 240, CW: 160I came to this lifestyle on 11 medications and was taking 45 pills a day— ulcerative colitis, high rheumatoid factor, facial pain (trigeminal neuralgia), fibromyalgia.I have eliminated 9 medications and have maintained 80 pounds lost; It amazes me that I have kept the weight off for 3+ years now!Even while taking courses of prednisone, my weight stays steady and I attribute it to Emmerich Keto and prioritizing protein through it all.I am still working through some health issues but it would all be SO.MUCH.WORSE with 9 more medications & 80+ extra pounds thrown in the mix.. and I truly believe I would have continued gaining, had I not found you!Thank you Craig & Maria for helping me find food freedom and freedom from yo-yo dieting! I so appreciate all that you do!“ Julee
Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!
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so nice to your kids involved
still working on getting everything I need just simple keto bread making
Diane bolt Ontario Canada
They’re the BEST helpers 🙂
do you think you could do the freeze and stir method instead of using an ice cream machine?
Sorry, I haven’t tried so I’m not sure.
Yes, and thank you SO MUCH for that limited advertising. I feel I can trust everything on your site. Plus, I do not have to deal with extremely frustrating pop up ads and videos. Visiting your site is always a pleasant experience. Speaking of pleasant experiences, I just made this Pumpkin Ice cream today. I threw in 4 egg yolks that I had left over from making your Hawaiian Protein Buns. Otherwise, I followed the simple recipe. WOW! This IS the BEST. You weren’t kidding!