The BEST Keto Pumpkin Ice Cream
Equipment
Ingredients
- 1 1/2 cups heavy whipping cream or coconut milk if dairy free
- 1 cup pumpkin puree
- 3/4 cup unsweetened macadamia nut 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