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This Low-carb Pumpkin Pie Ice Cream is an absolute winner! It’s so creamy thanks to gelatin and egg yolks with a hidden surprise of dark chocolate swirls that are crisp and chunky. Well, it’s no surprise really because I got totally carried away and drizzled it all over the top! So, so good.
This Keto Pumpkin Pie Ice Cream is a bit like a good Ben & Jerry's — the ultimate creaminess against some chunky bits. Pumpkin may be for autumn and ice-cream for summer but sugar-free pumpkin pie ice-cream is good whatever the season!
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Tips & Substitutions
- We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate sweetened with stevia or inulin.
- This ice-cream can easily be made dairy-free by swapping the cream for coconut cream.
- Make it nut-free by using nut-free milk options such as Poppy Seed Milk or simply use coconut milk.
- Depending on how long you leave in the freezer and what low-carb sweetener you use, this ice cream may freeze close to solid. To soften, simply leave uncovered on the counter for 10 to 15 minutes or microwave at medium power 30 seconds intervals until scoop-able.
- To make ice-cream that stays softer, add 2 to 4 tablespoons of MCT oil together with the gelatin.
- For portion control it's best if you use small containers instead of the large loaf tin. Simply divide the ice-cream into a single or double serve containers.
- Tips for blenders & ice cream makers: Vitamix Blender and Cuisinart ice cream maker with built-in freezer. Budget-friendly options: Ninja Blender and this Cuisinart ice cream maker.
Hands-on Overall
Serving size 2 scoops, about 140 g/ 5 oz
Nutritional values (per serving, 2 scoops, about 140 g/ 5 oz)
Net carbs5.5 grams
Protein4.8 grams
Fat32.4 grams
Calories337 kcal
Calories from carbs 7%, protein 6%, fat 87%
Total carbs7.2 gramsFiber1.8 gramsSugars3.8 gramsSaturated fat19.1 gramsSodium59 mg(3% RDA)Magnesium41 mg(10% RDA)Potassium213 mg(11% EMR)
Ingredients (makes 8 servings)
- 4 large egg yolks, room temperature
- 1/2 cup granulated Erythritol, Swerve or brown sugar substitute such as Sukrin (100 g/ 3.5 oz)
- 2 cups heavy whipping cream or coconut cream, divided (480 ml/ 16 fl oz)
- 1/2 cup unsweetened almond milk (120 ml/ 4 fl oz)
- 2 tsp pumpkin spice, or to taste
- 1 tbsp sugar-free vanilla extract
- pinch of sea salt
- 1/2 cup + 2 tbsp canned pumpkin puree (165 g/ 5.8 oz)
- 1/4 cup water (60 ml/ 2 fl oz)
- 2 tsp gelatin powder or 2 gelatin sheets
- 1 bar 90% dark chocolate (100 g/ 3.5 oz)
Instructions
- Pre-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.
- Heat 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.
- Add the egg mix into the cooled pan with cream and stir until combined.
- Return 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.
- Meanwhile, lace the remaining 1 cup of cream in bowl and whip using an electric whisk until thick.
- Fold the pumpkin spice powder, vanilla, salt and pumpkin puree into the cream.
- Whisk in the cooled egg mix using a balloon hand whisk. Cover with cling film and chill for 1 hour in the fridge.
- Once chilled (after an hour), mix the gelatin in the water.
- Immediately 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.)
- Pour 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.
- Meanwhile, melt the dark chocolate in a water bath over a medium heat, and then allow to cool to room temperature.
- Once the ice cream is done, transfer it to a large freezable container.
- I 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.
- Serve! If it's too hard to scoop, allow to soften on the kitchen counter for 10 to 15 minutes.
- Optionally, drizzle with more melted dark chocolate before serving. Store in a freezer for up to 1 month.
Ingredient nutritional breakdown (per serving, 2 scoops, about 140 g/ 5 oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Egg yolk, fresh |
| 0.3 g | 1.3 g | 2.3 g | 27 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.6 g | 1.1 g | 22.8 g | 220 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.1 g | 0.2 g | 2 kcal |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 4 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 1.1 g | 0.2 g | 0.1 g | 7 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.8 g | 0 g | 3 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 1.7 g | 1.3 g | 7.1 g | 71 kcal |
| Total per serving, 2 scoops, about 140 g/ 5 oz |
| 5.5 g | 4.8 g | 32.4 g | 337 kcal |
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