Keto Pumpkin Latte Ice Cream

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

Prep Time 15

Cook Time 10

Chill Time 5

Total Time 25

Servings servings

Calories 250kcal

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

Set a bowl over an ice bath and set aside.
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.
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.
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.
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