Wednesday, November 17, 2021

Keto Pumpkin Ice Cream

Keto Pumpkin Ice Cream
Dreaming of pumpkin pie? This ice cream really satisfies that craving and is perfect to serve during the holiday season!

Keto Pumpkin Ice Cream
Makes eight servings (1/2 cup each)

1 cup puréed pumpkin (no sugar added)
1/2 cup whole milk (I suggest Fairlife brand, see note*)
1-1/2 cups heavy cream
1 teaspoon pumpkin pie spice
A pinch of salt
3 tablespoons powdered erythritol sweetener 
6 tablespoons allulose
1 teaspoon vanilla extract
1 teaspoon pumpkin pie extract (I suggest Olive Nation brand)

1. Whisk all of the ingredients together in a medium bowl or large measuring cup. Cover and refrigerate for at least 2 hours or until thoroughly chilled. Whisk the mixture again just before churning. 

2. Churn in an ice cream maker according to the manufacturer’s directions. Once quite thick, remove to a container and place in the freezer to set up for at least 6 hours or overnight.

*Note: I recommend Fairlife Whole Milk because it is lactose free and half the carbs of regular milk. If using regular whole milk, add 3/4 carb (0.75) per serving.

Nutritional Information per 1/2 cup: 173 calories, 4.2 g carbohydrate (1 g dietary fiber, 1.5 g sugars), 18.3 g total fat (10.7 g saturated fat, 0 g trans fat), 61 mg cholesterol, 38 mg sodium, 36.6 mg calcium, 3 mg potassium, 1612 IU Vit A, 1 mg Vit C, 1.1 g protein. Net carbs per serving: 3.2 grams

Photo and recipe by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission.

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