Take all the best flavors of the Pumpkin Spice Latte and turn it into low carb ice cream! Cool, creamy and a whole lot healthier, this keto dessert recipe will satisfy all your cravings.
When I was heading to the hospital to have my third child, I took my husband by the hand, looked deep into his eyes, and made him swear on all he holds dear that he would bring me a Pumpkin Spice Latte from Starbucks after the baby was born. I’d spent that late summer and early fall in PSL withdrawal due to gestational diabetes and I wanted one, a big one, practically the minute the baby had made her way into the world. I was determined to have one, even if I had to hightail my johnny-clad postpartum body down the street to the nearest Starbucks myself. Good man that he is, he swore he would do as I asked and he followed through. It might have been the best cup of coffee I’d ever had and I didn’t care one iota about the sugar I was putting in my body. I’d denied myself many a treat over the course of my pregnancy and as I was slender and fit, we all thought my blood sugar issues would resolve the minute the baby was born Which it did, only to reappear six or so months down the road. But that Pumpkin Spice Latte will live forever in my memory.
The thing is that I don’t really miss them all that much anymore. I still love my Starbucks but I usually just get my tall coffee (half caf), add a good dollop of cream and head out the door. Sometimes I might splurge for a whole milk cappuccino. But the PSL no longer has the kind of power over me that it used to do. I can imagine that were I to taste one now, I’d realize that it was horrifically sweet and didn’t really taste much like real pumpkin spice should. So I’d rather it live on in my memory as something I used to love.
That doesn’t mean I can’t make my own low carb, not overly sweet and full of flavour version, which I have done on several occasions. And that doesn’t mean I can’t take the spirit of the famous drink and turn it into other delicious and far healthier treats. Given that it was BLAZING hot here during the first week of September, taking those delicious fall flavours and packing into a cold creamy treat was practically a necessity. Fall and summer in one bite. Delicious!
Please see my low carb Pumpkin Spice Latte Ice Cream on SheKnows.com
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Sara from Sweden says
September 10, 2014 at 5:24 amI love the pumpkin season!! Probably because I live in Sweden and we’re not big into pumpkins but it looks so good so I think I need to bring some more pumpkin deliciousness into my Swedish life!
Christine at Cook the Story says
September 10, 2014 at 9:18 amPumpkin ice cream is like celebrating the best of summer and the best of fall all at once!
Alyssa (Everyday Maven) says
September 10, 2014 at 1:13 pmI used to be on the PSLatte train as well. Now, it is so sickeningly sweet and fake tasting, I wouldn’t be able to get past 1 or 2 sips. That is a great story! I was dying for some raw sushi with my last baby and my husband was on it once the baby came. 🙂
Carolyn says
September 11, 2014 at 5:34 amOh those crazy pregnancy cravings. Can’t say I miss being pregnant, but then I did it 3 times already. Enjoy yours, Alyssa!
Deanna says
September 10, 2014 at 3:21 pmI had gestational diabetes too. Not a big fan of having to inject insulin! That was 12 years ago and I’m still trying to stay ahead of diabetes catching me (just gave blood yesterday for tests – fingers crossed that I’m still in the clear). I’m sure what I am learning from your site will help me no matter what the outcome. Thanks for enjoying food as much as I do and making your recipes tasty! Some of these ingredients are spendy, so it’s nice to find a site where the recipes have all had good flavor. I’m starting to trust you…are there any of your early recipes that you know are yucky?! LOL
Carolyn says
September 11, 2014 at 5:33 amOh good question! I wouldn’t say “yucky” but a few I might say not as polished or as good as they are now. If ever you have a question about a recipe, don’t hesitate to ask!
Amanda says
September 11, 2014 at 9:18 pmI need to make this now! So perfect for the end of summer and almost fall!
Erin @ The Spiffy Cookie says
September 16, 2014 at 9:50 pmHahah if/when I am in labor I would probably demand some kind of food at the end as well. This ice cream looks exceptional.
Carol says
September 18, 2014 at 7:17 pmMade half recipe of this yummy super-rich ice cream. Didn’t have espresso powder so put in a packet of Starbucks Via Italian Roast and I used pumpkin pie spice. Does harden overnight but softens pretty quickly if frozen in serving size. Also think it would taste good blended up with some almond milk!
Carolyn says
September 19, 2014 at 5:02 amThanks for the feedback, Carol!
eric says
September 20, 2014 at 2:09 pmOMGG this looks delicious, I need to make this now!
Linda says
November 3, 2014 at 10:47 amThis sounds so awesomly (dangerously!) delicious!
amanda says
June 6, 2015 at 5:24 pmIf i use honey or even evaporated cane juice i stead of the swerve, would i still need the vodka or vegetable glycerin?
Carolyn says
June 6, 2015 at 5:51 pmI really can’t say, I don’t use those.