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A batch of homemade pumpkin ice cream made with an ice cream maker served in a metal cake loaf.
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Keto Pumpkin Ice Cream Recipe

This dairy free ice cream si so creamy, smooth and sweet! It's the perfect fall treat!
Course Dessert
Cuisine American, Canadian
Keyword dairy free ice cream, keto ice cream, low carb ice cream, pumpkin dessert, pumpkin ice cream
Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 8 hours 25 minutes
Total Time 8 hours 40 minutes
Servings 8 servings
Calories 234kcal
Author Mira

Equipment

  • Ice Cream Maker

Ingredients

Pumpkin Ice Cream Ingredients

  • 3 ¼ cup coconut milk (unsweetened) 2 cans
  • 1 cup pumpkin puree
  • 3 tbsp vodka
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp cardamon
  • ¼ tsp cloves
  • ¼ tsp ginger
  • 6 tbsp powdered erythritol
  • ½ tsp stevia extract powder
  • ½ tsp xanthan gum or guar gum
  • 5 egg yolks

Instructions

  • Add the ice cream maker bowl inside the freezer overnight. Make sure it's completely frozen solid before using. You shouldn't hear any splashing water inside the bowl.
  • Add all of the ice cream ingredients except the egg yolks to a medium sized pan and put on medium heat. Whisk vigorously until the mixture starts to bubble. Turn off the heat.
    Add the egg yolks to a medium bowl and mix well. Pour ¼ cup (60ml) of the hot ice cream batter into the yolks and mix well. Add another ¼ cup and mix again. Now pour the rest of the ice cream batter and mix all together.
    Let the mixture cool down completely, about 1-2 hours, and then place in the fridge to cool down for 2 hours.
  • After two hours in the fridge, you'll notice that the ice cream mixture is pretty thick because of the coconut milk and xanthan gum.
    When ready to churn, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer's instructions. My stand mixer attachment took 25 minutes to churn. You'll then have soft serve ice cream. Eat now or transfer the finished ice cream to several portion sized airtight container and place in the freezer until ready to serve.
    When you want to eat it, simply take it out of the freezer, let it sit on the counter for 10-15 minutes and then enjoy!

Notes

Make sure to read the following tips and possible substitutions before making this recipe!
  • Temper the eggs before mixing them in the ice cream batter.  This will help them cook.
  • Make sure to add the egg yolks in the ice cream as it helps to make it more smooth.
  • Make sure to let the ice cream batter completely cool down in the fridge before adding to your ice cream maker.
  • Make sure your ice cream maker is completely frozen.  When you take it out of the freezer, you shouldn't hear any splashing sounds from it.
  • Use powdered erythritol to keep the grainy nice and smooth.  Granulated sweeteners tend to make low carb ice creams grainy.
  • The vodka is optional, but helps with the consistency of the ice cream!
  • Instead of erythritol, you can use xylitol, but don't use it if you have a dog in the house as it's lethal to them.
  • Instead of coconut milk, you can use heavy cream for a dairy version.
  • Instead of xanthan gum, you can use guar gum.
  • Instead of pumpkin puree, you can use kabocha squash puree.
  • Instead of stevia extract powder, you can use monk fruit extract powder.