Keto Pumpkin Pie Ice Cream with Chocolate Swirls

Step 1Pre-freeze the canister of your ice cream maker according to the manufacturers instructions (not required if you have an ice cream maker with a built-in freezer). Using an electric hand whisk, beat the egg yolks and low-carb sweetener together until pale.

Step 2Heat 1 cup of heavy cream and the almond milk on a low heat for about 5 minutes until you start to see small bubbles (do not let it boil). Remove from heat and allow to cool slightly. Stir regularly so it doesn’t develop a skin on top.

Step 3Add the egg mix into the cooled pan with cream and stir until combined.

Step 4Return the pan to a low heat and stir continuously until it thickens, about 1 min. (Do not allow it to bubble or it may split.) Remove from heat and allow to cool to room temperature.

Step 5Meanwhile, lace the remaining 1 cup of cream in bowl and whip using an electric whisk until thick.

Step 6Fold the pumpkin spice powder, vanilla, salt and pumpkin puree into the cream.

Step 7Whisk in the cooled egg mix using a balloon hand whisk. Cover with cling film and chill for 1 hour in the fridge.

Step 8Once chilled (after an hour), mix the gelatin in the water.

Step 9Immediately stir through the ice cream mix. Do this quickly before the gelatine blooms. (Note that you can achieve the same effect by adding gelatin mixed with water to the hot cream mixture in step 2.)

Step 10Pour the ice cream mixture into an ice cream maker and process according to the manufacturers instructions. This could take 15 to 45 minutes, depending on the ice cream maker being used.

Step 11Meanwhile, melt the dark chocolate in a water bath over a medium heat, and then allow to cool to room temperature.

Step 12Once the ice cream is done, transfer it to a large freezable container.

Step 13I used a loaf tin. Layer half the keto pumpkin pie ice-cream, drizzle some dark chocolate, add another layer of ice cream and top with more chocolate. Freeze for 1 to 2 hours until scoop-able.

Step 14Serve! If it's too hard to scoop, allow to soften on the kitchen counter for 10 to 15 minutes.

Step 15Optionally, drizzle with more melted dark chocolate before serving. Store in a freezer for up to 1 month.