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September 9, 2019

Keto Pumpkin Ice Cream

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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 pumpkin cravings.

Keto pumpkin ice cream in a glass cup on an orange napkin

I’m addicted to Pumpkin Spice and I am not afraid to admit it. I have so many delicious keto pumpkin recipes and there is no sign of me stopping any time soon. I’ve got the best keto pumpkin pancakes, the best keto pumpkin muffins, and the best pumpkin breakfast bars, all here on this blog.

And with pumpkin spice season just around then corner, I thought it was time to make some keto pumpkin ice cream too. Because it’s still hot out there but I crave that pumpkin spice flavor anyway. And this sweet sugar-free ice cream recipe is the perfect solution.

Sugar Free Pumpkin Spice Ice cream with an orange napkin and a spoon

A longstanding love of Pumpkin Spice

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. The infamous 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.

How to Make Keto Pumpkin Ice Cream

The best part is that it’s really so easy to take those pumpkin spice flavors and add them to just about any delicious keto dish. You can make a classic Pumpkin Spice Latte, or branch out and make a keto pumpkin chai latte. Or add those same flavors to a keto pumpkin biscotti. Really, it’s wide open for experimentation.

Low Carb Pumpkin Spice Ice Cream Recipe

And this pumpkin ice cream has all the amazing flavors of my favorite fall drink. I added some instant espresso powder to really make it true to the PSL, but you could skip that, if you prefer.

Here are my best tips on rocking the keto pumpkin ice cream:

Heavy whipping cream is your friend. The higher the fat content, the creamier the ice cream. Heavy whipping cream has the highest fat content, being typically over 35% butter fat.

A brown sugar substitute gives this pumpkin ice cream a real pumpkin pie kind of flavor. I prefer Swerve but there are others you could use as well.

Yes, you really DO need another sweetener. I get asked this constantly. Let me tell you straight up that using just erythritol based sweeteners (which includes Lakanto, by the way), will make your ice cream freeze rock hard. It’s just the nature of the beast. But if you mix it with Bocha Sweet or allulose, you will have perfectly scoopable ice cream, right out of the freezer.

The Yacon syrup is optional. It simply improves the color and the deep, almost caramel-like flavor. And it only adds about 0.5g carbs per serving.

You can use pumpkin pie spice in place of the separate spices. About 1 1/2 teaspoons ought to do it.

Use an instant read thermometer. It’s the best way to tell when the custard is sufficiently cooked. You do still need to be whisking almost constantly, so you don’t curdle the egg yolks.

Ready to enjoy some delicious Pumpkin Spice Latte Ice Cream? It’s the perfect treat for that funny in-between time when it’s still hot out but you really want your pumpkin spice goodies!

A glass ice cream dish full of pumpkin ice cream, with an ice cream scoop in front

More Delicious Keto Pumpkin Recipes

Keto Pumpkin Cream Pie

Pumpkin Spice Egg Loaf

Keto Pumpkin Pie Cupcakes

Keto Pumpkin Cobbler

Keto Pumpkin Donuts

Keto Pumpkin Cheesecake Mousse

5 from 8 votes
Keto Pumpkin Spice Ice Cream
Print
Keto Pumpkin Latte Ice Cream
Prep Time
15 mins
Cook Time
10 mins
Chill Time
5 hrs
Total Time
25 mins
 

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 pumpkin cravings.

Course: Dessert
Cuisine: American
Keyword: pumpkin ice cream
Servings: 8 servings
Calories: 250 kcal
Ingredients
  • 2 cups heavy whipping cream
  • 1/3 cup Swerve Brown
  • 1/3 cup Bocha Sweet (or xylitol or allulose)
  • 1 tsp instant espresso powder
  • 4 large egg yolks
  • 1 tsp Yacon syrup (or molasses) Optional, helps with color and flavor
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
Instructions
  1. Set a bowl over an ice bath and set aside.

  2. In a large saucepan, combine the cream, sweetener and instant coffee over medium heat. Stir until the sweetener and coffee dissolve and mixture reaches 170 degrees F on an instant-read thermometer.

  3. In a medium bowl, whisk the egg yolks with Yacon, cinnamon, ginger and cloves. Slowly add about 1 cup of the hot cream mixture, whisking continuously. Then slowly whisk the egg yolk mixture back into the saucepan. Cook until the mixture reaches 175 degrees F on an instant-read thermometer.

  4. Pour the mixture into the bowl set over ice bath and let cool 10 minutes. Wrap tightly in plastic wrap and refrigerate for at least 3 hours up to overnight.

  5. Whisk in the pumpkin puree and vanilla extract. Pour into the canister of an ice cream maker and churn according to manufacturer’s directions. Once churned, transfer to an airtight container and freeze until firm, about 2 hours

Nutrition Facts
Keto Pumpkin Latte Ice Cream
Amount Per Serving (1 serving = 1/2 cup)
Calories 250 Calories from Fat 208
% Daily Value*
Fat 23.1g36%
Carbohydrates 5.4g2%
Fiber 1.1g4%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Frozen Desserts, Gluten Free, Low Carb Tagged With: cinnamon, cream, pumpkin

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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    Recipe Rating




  1. Sara from Sweden says

    September 10, 2014 at 5:24 am

    I 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!

    Reply
  2. Christine at Cook the Story says

    September 10, 2014 at 9:18 am

    Pumpkin ice cream is like celebrating the best of summer and the best of fall all at once!

    Reply
  3. Alyssa (Everyday Maven) says

    September 10, 2014 at 1:13 pm

    I 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. 🙂

    Reply
    • Carolyn says

      September 11, 2014 at 5:34 am

      Oh those crazy pregnancy cravings. Can’t say I miss being pregnant, but then I did it 3 times already. Enjoy yours, Alyssa!

      Reply
  4. Deanna says

    September 10, 2014 at 3:21 pm

    I 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

    Reply
    • Carolyn says

      September 11, 2014 at 5:33 am

      Oh 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!

      Reply
  5. Amanda says

    September 11, 2014 at 9:18 pm

    I need to make this now! So perfect for the end of summer and almost fall!

    Reply
  6. Erin @ The Spiffy Cookie says

    September 16, 2014 at 9:50 pm

    Hahah if/when I am in labor I would probably demand some kind of food at the end as well. This ice cream looks exceptional.

    Reply
  7. Carol says

    September 18, 2014 at 7:17 pm

    Made 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!

    Reply
    • Carolyn says

      September 19, 2014 at 5:02 am

      Thanks for the feedback, Carol!

      Reply
  8. eric says

    September 20, 2014 at 2:09 pm

    OMGG this looks delicious, I need to make this now!

    Reply
  9. Linda says

    November 3, 2014 at 10:47 am

    This sounds so awesomly (dangerously!) delicious!

    Reply
  10. amanda says

    June 6, 2015 at 5:24 pm

    If i use honey or even evaporated cane juice i stead of the swerve, would i still need the vodka or vegetable glycerin?

    Reply
    • Carolyn says

      June 6, 2015 at 5:51 pm

      I really can’t say, I don’t use those.

      Reply
  11. Pam Fisk says

    September 10, 2019 at 1:49 pm

    I made your peach ice cream a couple weeks ago. It’s the creamiest ice cream I’ve ever had. With the keto recipes I’ve found that they don’t seem sweet enough to me. Do you have a suggestion? I’m definitely going to make this recipe.

    Reply
    • Carolyn says

      September 10, 2019 at 3:29 pm

      Interesting! So many people say they are too sweet. One thing to keep in mind is that we all experience these sweeteners differently. For me, this one and the peach one are on point, but clearly not for you. So I’d be upping the Swerve by a few tbsp and maybe the Bocha sweet by another few tbsp.

      Reply
      • Pamela Fisk says

        September 10, 2019 at 7:53 pm

        Thank you, Carolyn.

        Reply
    • Linda says

      September 13, 2019 at 10:48 pm

      And a small pinch of salt – brings out the sweetness

      Reply
  12. Erica says

    September 13, 2019 at 2:30 pm

    Is this still scoopable after the 2 hr freezing period?

    Reply
    • Carolyn says

      September 14, 2019 at 8:16 am

      Yes, if you use the specified sweeteners.

      Reply
  13. Laurie L says

    September 24, 2019 at 9:37 pm

    This was super rich and tasty. I was out of expresso powder so I improvised and added 1/2 cup of Lily’s dark chocolate chips after it was done in the ice cream maker to add some tasty bitterness to balance the sweetness. I love soft serve so some might have been eaten before it fully hardened. I’m the only one who does Keto in my house so I have 5 individual servings waiting for me in my freezer throughout this week. Don’t judge but I plan to take a container for breakfast tomorrow. 🙂 Thank you for all your wonderful recipes!

    Reply
    • Carolyn says

      September 25, 2019 at 8:42 am

      Sounds good to me!

      Reply
  14. ROSEMARY LA RUE says

    October 2, 2019 at 9:31 pm

    can this be made without an ice maker machine?

    Reply
    • Carolyn says

      October 3, 2019 at 9:10 pm

      I haven’t tried this one as a no-churn recipe. sorry.

      Reply
  15. Angie says

    October 14, 2019 at 10:29 pm

    Do you think I could put in pecans or walnuts after it has churned?

    Reply
    • Carolyn says

      October 15, 2019 at 7:46 am

      Sure, that would be great.

      Reply
  16. Betsy says

    November 4, 2019 at 1:51 pm

    5 stars
    Delicious! I can’t believe this is Keto friendly! Love the pumpkin and how creamy this is!

    Reply
  17. Julie Blanner says

    November 4, 2019 at 3:29 pm

    5 stars
    Yum! I love pumpkin ice cream, and I love even more that this is keto friendly!! This is so delicious and a perfect treat for the fall

    Reply
  18. Anna says

    November 4, 2019 at 3:29 pm

    5 stars
    Loving this low carb ice cream version! Perfect for the fall!

    Reply
  19. Stephanie says

    November 4, 2019 at 4:37 pm

    5 stars
    This was so delicious! I can’t believe it’s Keto-friendly!

    Reply
  20. Melissa says

    November 5, 2019 at 12:05 am

    5 stars
    You have the best Keto- friendly recipes! Thanks for another great one!

    Reply
  21. Lisa MacDonald says

    September 29, 2020 at 11:18 am

    5 stars
    This came out perfect! I could not have asked for anything more from this recipe! Thumbs up from non-keto people, too! If you are on the fence about trying this recipe, I encourage you to do so! Thanks for sharing!

    Reply
  22. LadyJ says

    October 11, 2020 at 7:49 am

    5 stars
    YUMMMMM!!!! I had extra pumpkin to use up and of course thought of ice cream. I knew you wouldn’t let me down and this recipe delivered! It is so good and creamy. I did not use the espresso powder but followed everything else and it came out great! I always come to you when I need an ice cream recipe that I know won’t disappoint. Thank you for another great recipe!

    Reply
  23. LadyJ says

    October 12, 2020 at 2:26 pm

    5 stars
    Another great recipe! I wanted to make some pumpkin ice cream so of course I came to you first and you did not disappoint! This ice cream is wonderful! I omitted the espresso powlder and used allulose as my sweetener. I also added 1 Tablespoon vodka and my ice cream stayed softer and scoopable. It tasted amazing! I think next time I will add some toasted walnuts to it. Thank you for another wonderful recipe!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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