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+ servings

The BEST Keto Pumpkin Ice Cream

Maria Emmerich
Prep Time 15 minutes
Course Dairy Free, Dessert, Nut Free, Vegetarian
Cuisine American
Servings 8
Calories 168

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 168 | Fat: 17g | Protein: 1.3g | Carbohydrates: 4g | Fiber: 1g | P:E Ratio: 0.1