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Pumpkin and keto—two words that might not seem like they belong together, but they do.
With fall in full swing, pumpkin recipes are everywhere, and keto diets don’t have to miss out.
Ice cream, even on a keto diet, can be creamy, flavorful, and satisfying.
Imagine the smoothness of ice cream paired with the rich, spiced flavor of pumpkin.
These recipes are designed to fit your low-carb lifestyle while delivering all the seasonal joy.
Whether you’re looking for classic flavors or something unique, there’s a pumpkin keto ice cream for everyone.
35+ Comforting Pumpkin Keto Ice Cream Recipes to Warm Your Soul
Pumpkin keto ice cream is more than just dessert—it’s a celebration of flavors.
From rich, creamy classics to inventive combinations, there’s a recipe for every palate.
Staying on a keto diet doesn’t mean sacrificing your seasonal favorites.
These recipes prove that indulgence and health can go hand in hand.
So, grab your ice cream maker, some pumpkin puree, and a little creativity.
Dive into the world of pumpkin keto ice cream, and treat yourself to the best of fall.
Pumpkin Spice Keto Ice Cream
This pumpkin spice keto ice cream is a perfect fall dessert. The smooth, creamy texture combined with the comforting flavors of pumpkin and cinnamon creates a refreshing treat without any guilt. It’s a simple recipe that requires minimal ingredients and only a few minutes of prep. With no sugar and a rich, velvety finish, it’s a great way to indulge in a keto-friendly ice cream.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, combine the pumpkin puree, heavy cream, erythritol, cinnamon, pumpkin pie spice, vanilla extract, and salt.
- Whisk together until smooth and all ingredients are well combined.
- Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to churn the ice cream until it reaches a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
- Serve and enjoy your homemade pumpkin spice keto ice cream!
This ice cream is a fantastic treat for those following a keto diet. The combination of pumpkin, cinnamon, and a touch of vanilla makes it taste like autumn in every bite. It’s a great alternative to sugar-laden ice creams, and the creamy texture will leave you satisfied. Whether you’re having it as a dessert or a snack, this keto-friendly ice cream will hit the spot without throwing off your low-carb goals.
Pumpkin Chia Keto Ice Cream
This pumpkin chia keto ice cream brings together the health benefits of chia seeds and the rich, smooth taste of pumpkin. Chia seeds provide a delightful texture and are packed with fiber and omega-3 fatty acids, making this ice cream both tasty and nutritious. The pumpkin flavor is subtly spiced, creating a balanced dessert that’s perfect for anyone on a keto diet.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup unsweetened almond milk
- 1/4 cup chia seeds
- 1/4 cup erythritol or other keto sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a blender, combine the pumpkin puree, almond milk, erythritol, cinnamon, vanilla extract, and salt. Blend until smooth and creamy.
- Pour the mixture into a medium bowl and stir in the chia seeds.
- Cover the bowl and refrigerate for at least 2 hours, allowing the chia seeds to absorb some of the liquid and expand.
- After refrigerating, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, place it in a container and freeze for 4-6 hours or until firm.
- Serve and enjoy your pumpkin chia keto ice cream!
This pumpkin chia keto ice cream offers a delightful contrast of creamy texture with a slight crunch from the chia seeds. The chia adds a boost of fiber and healthy fats, making this dessert not only satisfying but also nourishing. It’s a great way to get your pumpkin fix while staying within your carb limits and enjoying a healthy, homemade treat.
Pumpkin Pecan Keto Ice Cream
This pumpkin pecan keto ice cream takes pumpkin flavor to the next level by adding the rich crunch of toasted pecans. The combination of creamy pumpkin and crunchy pecans creates a perfect balance, with the pecans adding a nutty richness that complements the fall-inspired pumpkin spice. It’s a rich and decadent treat that’s easy to make and keto-approved.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup pecans, chopped and toasted
- Pinch of salt
Instructions
- In a bowl, whisk together the pumpkin puree, heavy cream, erythritol, cinnamon, vanilla extract, and salt until well combined.
- Toast the chopped pecans in a dry skillet over medium heat for about 3-4 minutes, or until fragrant and lightly browned.
- Once the pecans are toasted, stir them into the pumpkin mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- After the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container.
- Freeze for 4 hours or until firm, then scoop and serve your pumpkin pecan keto ice cream!
The combination of pumpkin and pecans makes this keto ice cream indulgent yet healthy. The toasted pecans add a delightful crunch and rich flavor, enhancing the creaminess of the pumpkin base. This ice cream is perfect for special occasions or just a cozy night in, offering all the flavors of autumn in a low-carb, guilt-free dessert.
Pumpkin Coconut Keto Ice Cream
This pumpkin coconut keto ice cream combines the creamy, comforting flavor of pumpkin with the tropical richness of coconut. Coconut milk replaces dairy, making it a great choice for those looking for a dairy-free, keto-friendly option. The balance of sweet pumpkin and coconut offers a refreshing yet indulgent treat that satisfies your cravings without compromising your diet.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup full-fat coconut milk
- 1/2 cup unsweetened shredded coconut
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a bowl, combine the pumpkin puree, coconut milk, erythritol, cinnamon, vanilla extract, and salt. Mix until smooth.
- Stir in the shredded coconut, ensuring it’s evenly distributed throughout the mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for at least 4 hours or until firm.
- Scoop and serve your pumpkin coconut keto ice cream!
The combination of coconut and pumpkin provides a tropical twist to the traditional pumpkin ice cream. The shredded coconut adds texture, and the creamy coconut milk complements the pumpkin flavor beautifully. This ice cream is a flavorful and satisfying treat that stays true to a keto diet while offering an exotic flair.
Pumpkin Mocha Keto Ice Cream
For coffee lovers, this pumpkin mocha keto ice cream offers the perfect combination of fall flavors with a rich espresso twist. The deep flavor of coffee complements the sweetness of pumpkin, making this a decadent dessert. It’s a great way to indulge your sweet tooth while sticking to your keto lifestyle.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup brewed espresso, cooled
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large mixing bowl, combine the pumpkin puree, heavy cream, brewed espresso, erythritol, cinnamon, vanilla extract, and salt. Whisk until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container.
- Freeze for at least 4 hours or until the ice cream is firm.
- Scoop and enjoy your pumpkin mocha keto ice cream!
This pumpkin mocha keto ice cream brings together the rich flavors of coffee and pumpkin, creating a harmonious blend that’s both cozy and indulgent. The coffee enhances the pumpkin flavor, while the heavy cream provides a silky smooth texture. It’s an irresistible option for those who love the pairing of coffee and autumn flavors in a low-carb, guilt-free dessert.
Pumpkin Maple Pecan Keto Ice Cream
This pumpkin maple pecan keto ice cream is a fall-inspired treat that combines the rich flavors of maple, toasted pecans, and creamy pumpkin. The addition of maple extract brings a warm sweetness without the carbs, while the toasted pecans add a delightful crunch. This ice cream offers a perfect balance of flavors and textures that makes it an unforgettable dessert.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon maple extract
- 1 teaspoon ground cinnamon
- 1/2 cup toasted pecans, chopped
- Pinch of salt
Instructions
- In a large bowl, combine the pumpkin puree, heavy cream, erythritol, maple extract, cinnamon, and salt. Whisk until smooth and well combined.
- Stir in the chopped toasted pecans, making sure they’re evenly distributed throughout the mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- After churning, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
- Scoop and serve your pumpkin maple pecan keto ice cream!
This ice cream has a perfect blend of rich maple flavor, crunchy pecans, and smooth pumpkin. The maple extract provides the sweetness you crave without spiking your blood sugar levels, and the toasted pecans elevate the texture. It’s a festive and satisfying dessert that you’ll look forward to all season long.
Pumpkin Caramel Keto Ice Cream
This pumpkin caramel keto ice cream brings together the smooth, comforting flavors of pumpkin and a rich caramel swirl. The sweetness of the caramel and the spiced pumpkin create an irresistible combination, while the keto-friendly ingredients ensure it’s a guilt-free treat.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons sugar-free caramel sauce
Instructions
- In a large bowl, whisk together the pumpkin puree, heavy cream, erythritol, cinnamon, vanilla extract, and salt until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, drizzle the sugar-free caramel sauce over the mixture. Swirl the caramel in with a spoon or spatula.
- Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
- Scoop and serve your pumpkin caramel keto ice cream!
This pumpkin caramel keto ice cream is a rich and decadent treat. The smooth pumpkin base pairs perfectly with the sweetness of the sugar-free caramel sauce, making it feel indulgent yet keto-friendly. It’s an excellent option for those who crave the creamy, buttery richness of caramel without the sugar.
Pumpkin Ginger Keto Ice Cream
This pumpkin ginger keto ice cream offers a unique twist on traditional pumpkin ice cream with the addition of ginger, which adds a zesty, warming flavor. The ginger balances out the sweetness of the pumpkin and cinnamon, creating a flavorful and aromatic dessert that’s both refreshing and satisfying.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a bowl, combine the pumpkin puree, heavy cream, erythritol, cinnamon, ginger, vanilla extract, and salt. Whisk until smooth and well incorporated.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container.
- Freeze for at least 4 hours or until firm.
- Scoop and serve your pumpkin ginger keto ice cream!
This pumpkin ginger keto ice cream brings a bold, spicy flavor to the traditional pumpkin ice cream, making it a great option for those who enjoy a little kick in their desserts. The ginger complements the pumpkin base while the creamy texture adds a luxurious mouthfeel. It’s a flavorful and exciting keto treat that will keep you coming back for more.
Pumpkin Cinnamon Swirl Keto Ice Cream
This pumpkin cinnamon swirl keto ice cream is the perfect dessert to enjoy the fall season. The smooth, creamy pumpkin ice cream is swirled with a cinnamon sugar mix, creating a beautiful marbled effect and a delightful burst of flavor with every bite. The rich and warm cinnamon flavor complements the pumpkin base, making it a satisfying low-carb treat.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon cinnamon and 1 tablespoon erythritol for swirling
Instructions
- In a large bowl, whisk together the pumpkin puree, heavy cream, erythritol, cinnamon, vanilla extract, and salt until smooth and well mixed.
- In a small bowl, combine the additional cinnamon and erythritol.
- Pour the pumpkin mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream is nearly done churning, drizzle the cinnamon-sweetener mix over the soft ice cream and swirl it in with a spoon.
- Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
- Scoop and serve your pumpkin cinnamon swirl keto ice cream!
This pumpkin cinnamon swirl keto ice cream offers a perfect balance of flavors with its creamy pumpkin base and spicy-sweet cinnamon swirls. The texture is incredibly smooth, and the cinnamon adds just the right amount of warmth to complement the pumpkin. It’s a perfect fall dessert that satisfies your sweet cravings without compromising on your keto goals.
Pumpkin Chocolate Chip Keto Ice Cream
This pumpkin chocolate chip keto ice cream combines the warm, comforting flavors of pumpkin with the sweet, indulgent crunch of chocolate chips. The richness of the pumpkin base is balanced by the bittersweet chocolate, making it a perfect fall treat for chocolate lovers following a keto diet. This ice cream is not only easy to make but also a perfect dessert for those craving a little bit of decadence.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips
- Pinch of salt
Instructions
- In a large mixing bowl, combine the pumpkin puree, heavy cream, erythritol, cinnamon, vanilla extract, and salt. Whisk until smooth.
- Stir in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm.
- Scoop and enjoy your pumpkin chocolate chip keto ice cream!
The combination of pumpkin and chocolate is timeless, and this keto ice cream takes that classic pairing to a whole new level. The pumpkin provides a creamy, spiced base, while the chocolate chips add a satisfying texture and a touch of sweetness. It’s a great option for a cozy fall treat that stays within your keto guidelines.
Pumpkin Almond Keto Ice Cream
This pumpkin almond keto ice cream features the smooth, sweet flavors of pumpkin combined with the richness of toasted almonds. The crunchy almonds add a nice contrast to the creamy pumpkin base, making this ice cream both satisfying and nutritious. With the addition of almond butter, it’s extra creamy and packed with healthy fats, making it a perfect keto dessert.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 2 tablespoons almond butter
- 1 teaspoon ground cinnamon
- 1/4 cup toasted almonds, chopped
- Pinch of salt
Instructions
- In a large bowl, whisk together the pumpkin puree, heavy cream, erythritol, almond butter, cinnamon, and salt until smooth.
- Stir in the chopped toasted almonds, ensuring they are evenly mixed into the pumpkin mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for at least 4 hours or until firm.
- Scoop and serve your pumpkin almond keto ice cream!
The toasted almonds add a satisfying crunch to the creamy, pumpkin-infused ice cream. The almond butter brings a richness that enhances the flavor of the pumpkin while contributing healthy fats to this keto-friendly treat. This ice cream is a great way to enjoy a wholesome dessert without sacrificing taste.
Pumpkin Lemon Keto Ice Cream
For a refreshing twist on the classic pumpkin ice cream, this pumpkin lemon keto ice cream incorporates the bright, zesty flavor of lemon. The tangy lemon cuts through the sweetness of the pumpkin, creating a unique, fresh flavor combination that’s perfect for those who love citrus. This light and refreshing ice cream is still creamy, making it an enjoyable, guilt-free treat.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- In a large bowl, whisk together the pumpkin puree, heavy cream, erythritol, lemon juice, lemon zest, cinnamon, and salt until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container.
- Freeze for at least 4 hours or until the ice cream is firm.
- Scoop and serve your pumpkin lemon keto ice cream!
The addition of lemon provides a surprising freshness that contrasts beautifully with the rich, creamy pumpkin. This light yet flavorful ice cream is perfect for those who enjoy a citrusy edge to their desserts while still keeping things low-carb and keto-friendly. It’s a refreshing dessert for any time of the year.
Pumpkin Raspberry Keto Ice Cream
This pumpkin raspberry keto ice cream is a perfect balance of sweet and tart. The smooth pumpkin base is complemented by the bright, fresh flavor of raspberries, adding a burst of color and flavor to the dessert. The combination of the creamy pumpkin with the tangy raspberries is a unique and delicious twist on traditional pumpkin ice cream.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- Pinch of salt
Instructions
- In a large bowl, whisk together the pumpkin puree, heavy cream, erythritol, cinnamon, vanilla extract, and salt until smooth.
- Gently fold in the raspberries, breaking some of them up slightly to create a swirl throughout the mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for at least 4 hours or until firm.
- Scoop and serve your pumpkin raspberry keto ice cream!
The raspberry swirl adds a refreshing tang that complements the smooth, spiced pumpkin base. This ice cream is a delightful and colorful dessert that combines the best of both worlds—creamy pumpkin and tart raspberries. It’s a great way to enjoy a keto-friendly treat while enjoying the flavors of the season.
Pumpkin Tahini Keto Ice Cream
This pumpkin tahini keto ice cream brings a unique twist by using tahini, the sesame paste, which adds a nutty, rich flavor that pairs perfectly with the pumpkin. The combination of pumpkin and tahini creates a creamy, decadent ice cream that’s both savory and sweet, making it an interesting and flavorful keto dessert.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 2 tablespoons tahini
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whisk together the pumpkin puree, heavy cream, erythritol, tahini, cinnamon, vanilla extract, and salt until smooth and well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm.
- Scoop and enjoy your pumpkin tahini keto ice cream!
The tahini adds a wonderfully nutty depth to the pumpkin base, making this ice cream both rich and satisfying. The cinnamon and vanilla complement the savory flavor of the tahini, creating a unique dessert that’s perfect for those who want something a little different. This ice cream is sure to be a hit for anyone who enjoys exploring new flavor combinations.
Pumpkin Spice Latte Keto Ice Cream
This pumpkin spice latte keto ice cream brings the flavors of your favorite fall coffee drink into a creamy, indulgent dessert. With the rich flavor of pumpkin and the bold kick of coffee, this ice cream will satisfy both your sweet tooth and caffeine cravings. It’s an easy way to enjoy the iconic fall flavor of pumpkin spice latte while staying on track with your keto diet.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup brewed coffee, cooled
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large mixing bowl, combine the pumpkin puree, heavy cream, brewed coffee, erythritol, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm.
- Scoop and serve your pumpkin spice latte keto ice cream!
This ice cream perfectly combines the rich flavors of pumpkin and coffee, delivering a satisfying, creamy dessert with a caffeinated kick. The pumpkin spice latte flavor is familiar and comforting, making this ice cream a great fall treat that’s both flavorful and keto-friendly.
Pumpkin Cream Cheese Keto Ice Cream
This pumpkin cream cheese keto ice cream is rich, creamy, and full of fall flavors. The cream cheese adds an extra layer of decadence and tanginess to the pumpkin base, creating a smooth and indulgent treat. With a touch of cinnamon and vanilla, it offers the perfect balance of sweetness and savory notes, making it a delightful keto-friendly dessert.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 4 oz cream cheese, softened
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whisk together the pumpkin puree, heavy cream, softened cream cheese, erythritol, cinnamon, vanilla extract, and salt until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container.
- Freeze for at least 4 hours or until the ice cream is firm.
- Scoop and serve your pumpkin cream cheese keto ice cream!
This pumpkin cream cheese ice cream is extra creamy and smooth, with the tang of cream cheese enhancing the overall flavor. The cinnamon and vanilla notes make this ice cream a perfect fall dessert that’s both indulgent and keto-friendly. It’s a great treat for those who love the richness of cream cheese in their desserts.
Pumpkin Chia Keto Ice Cream
This pumpkin chia keto ice cream incorporates chia seeds, which not only add texture but also boost the nutritional value with healthy fats and fiber. The earthy flavor of chia complements the sweet, spiced pumpkin base, making this ice cream a wholesome and satisfying treat. Perfect for those looking for a bit of added crunch while keeping it keto.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 2 tablespoons chia seeds
- Pinch of salt
Instructions
- In a large bowl, whisk together the pumpkin puree, heavy cream, erythritol, cinnamon, vanilla extract, and salt until smooth.
- Stir in the chia seeds and mix well.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm.
- Scoop and serve your pumpkin chia keto ice cream!
The chia seeds add a fun texture to this creamy pumpkin ice cream, making each bite feel a bit more satisfying. The chia also helps to thicken the mixture naturally, adding to the richness. This keto ice cream is a great way to enjoy a healthy, nutrient-dense dessert without sacrificing flavor.
Pumpkin Peanut Butter Keto Ice Cream
This pumpkin peanut butter keto ice cream combines the creamy, smooth texture of pumpkin with the rich, nutty flavor of peanut butter. The peanut butter adds an irresistible richness, while the pumpkin keeps the ice cream light and flavorful. It’s the perfect dessert for peanut butter lovers who want to indulge without the carbs.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup peanut butter (sugar-free)
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whisk together the pumpkin puree, heavy cream, peanut butter, erythritol, cinnamon, vanilla extract, and salt until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container.
- Freeze for at least 4 hours or until firm.
- Scoop and serve your pumpkin peanut butter keto ice cream!
This ice cream offers a perfect balance between the smooth, spiced pumpkin and the rich, nutty peanut butter. The peanut butter adds a satisfying creaminess and flavor that pairs wonderfully with the pumpkin base. It’s a decadent keto treat that satisfies your sweet and savory cravings at once.
Pumpkin Bacon Keto Ice Cream
If you’re looking for something truly unique, this pumpkin bacon keto ice cream might be just the treat you need. The savory crunch of crispy bacon pairs surprisingly well with the sweet, spiced pumpkin base, creating an unexpected yet delicious flavor combination. This ice cream is perfect for those who enjoy adventurous, sweet-and-savory flavors.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 4 slices cooked bacon, crumbled
- Pinch of salt
Instructions
- In a large bowl, whisk together the pumpkin puree, heavy cream, erythritol, cinnamon, vanilla extract, and salt until smooth.
- Gently fold in the crumbled bacon, ensuring it’s evenly distributed throughout the mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm.
- Scoop and serve your pumpkin bacon keto ice cream!
The combination of pumpkin and bacon creates a surprising, savory-sweet contrast that is bound to intrigue your taste buds. The bacon adds a smoky crunch that complements the creamy pumpkin base perfectly. It’s a bold, keto-friendly dessert for those who love mixing unexpected flavors.
Pumpkin Poppy Seed Keto Ice Cream
This pumpkin poppy seed keto ice cream has a light, nutty flavor from the poppy seeds, which pair wonderfully with the smooth pumpkin base. The poppy seeds add a delicate crunch that contrasts nicely with the creaminess of the pumpkin, making this ice cream both delicious and texturally interesting.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- Pinch of salt
Instructions
- In a large bowl, whisk together the pumpkin puree, heavy cream, erythritol, cinnamon, vanilla extract, and salt until smooth.
- Stir in the poppy seeds, making sure they are evenly distributed throughout the mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm.
- Scoop and serve your pumpkin poppy seed keto ice cream!
The poppy seeds add a unique texture to the pumpkin ice cream, making each bite a little more exciting. The combination of the creamy pumpkin and the tiny, nutty seeds creates a deliciously different dessert that still adheres to a keto-friendly lifestyle.
Pumpkin Matcha Keto Ice Cream
For a refreshing and slightly earthy twist, this pumpkin matcha keto ice cream combines the rich, spiced flavor of pumpkin with the grassy, slightly bitter taste of matcha. The matcha not only adds a unique flavor but also a beautiful green color, making this dessert as visually striking as it is delicious.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon ground cinnamon
- 1 teaspoon matcha powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whisk together the pumpkin puree, heavy cream, erythritol, cinnamon, matcha powder, vanilla extract, and salt until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm.
- Scoop and serve your pumpkin matcha keto ice cream!
This ice cream is perfect for those who love matcha and want to experiment with the flavors of fall. The bitterness of the matcha balances out the sweetness of the pumpkin, creating a unique and sophisticated dessert. It’s a refreshing, keto-friendly treat that’s both bold and creamy.
Note: More recipes are coming soon!
