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No-Churn Keto Pumpkin Spice Latte Ice Cream 🎃🍂☕ 2-4g net carbs #ketoicecream #lowcarbicecream #ketopumpkin
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No-Churn Pumpkin Spice Latte Keto Ice Cream

Think of this keto pumpkin spice latte ice cream as a Neapolitan take on this favorite seasonal flavor mix. Essentially three scrumptious flavors in one: pumpkin cheesecake, pumpkin pie spice cream, and coffee cream. So whether you whip up just one, or go for all three, you're in for a real treat!
Course Dessert, Ice Cream
Cuisine Gluten Free, Ketogenic
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 scoops
Calories 206kcal

Ingredients

For the keto pumpkin cheesecake ice cream:

Metric - US Cups

Instructions

  • Add pumpkin puree and pumpkin pie spice to a saucepan over medium heat. Cook, stirring constantly, for 3-5 minutes until cooked, fragrant, and deeper orange in color (but not brown!). 
  • Pour in coconut milk and xylitol, and mix thoroughly. Cook just until the xylitol dissolves and everything is well incorporated. Remove from heat, stir in vanilla extract and salt, and allow the mixture to come to room temperature. 
  • Place cream cheese in a large mixing bowl and pour in the pumpkin mixture. Whisk until the cream cheese is (absolutely!) fully blended. This is faster with an electric whisk or mixer, but also doable by hand. 
  • Stir in whipped sour cream and taste for sweetness. This is your last chance! We find that 1/2 cup of xylitol is more than enough, but up to 3/4 cup will work too. Remember that things taste less sweet when frozen, so you'll want to turn it up a notch. 
  • If no ice cream maker is at hand, place ice cream in sealable container and place in the freezer until frozen (6 hours to overnight). Take out your ice cream 10-15 minutes prior to serving (depending on your room temp!) and scoop away. 
  • Or churn in an ice cream maker following manufacture's instructions (about 15 minutes). If you like your ice cream firmer, freeze in the covered container for one to two hours.

Notes

*Canned pumpkin is a must here, as it has much less water content than your usual homemade batch. 
**You absolutely NEED to use full fat coconut milk here! As lighter versions are simply diluted in water, and they'll make your ice cream more icy.
***Xylitol is, without a doubt, THE BEST sweetener for keto ice cream. It helps to retain the creamy texture (i.e. just like the alcohol, it prevents it from freezing rock solid), and allows you to skip the churning if need be. You can also use Swerve or Pyure (at half the amount), but we suggest you do churn with those for optimal texture. 
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Please note that nutrition facts were estimated for a 1/2 cup serving. 

Nutrition

Calories: 206kcal | Carbohydrates: 4g | Protein: 2g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 100mg | Potassium: 163mg | Sugar: 1g | Vitamin A: 4975IU | Vitamin C: 1.4mg | Calcium: 49mg | Iron: 1.3mg