Indulge in the creamy, comforting flavors of pumpkin spice and chai without the extra sugar!
This sugar-free ice cream is low-carb, keto-friendly, and perfect for managing blood sugar.
Packed with plant-based protein, healthy fats, and warming spices, it’s a quick and satisfying dessert that’s freezer-ready and ideal for easy meal prep or a guilt-free treat anytime.
Pumpkin Spice Chai Ice Cream
Equipment
- 1 Ninja Creami Ice Cream Machine
- 1 Ninja Creami Pint
- 1 blender
- 1 ice cream scoop
Ingredients
Ice Cream Base:
- 1 cup brewed chai tea cooled
- ¾ cup unsweetened vanilla almond milk
- 1 tbsp sugar-free vanilla instant pudding mix
- 1 tbsp pumpkin pie spice
- 2 tbsp pumpkin purée
- ½ tsp guar gum
- ¼ cup powdered sugar substitute
Mix-In:
- 1 oz heavy whipping cream 35%
Instructions
- Steeping the Chai: Start by brewing your chai tea, which forms the flavorful base of the ice cream. Place 2 chai tea bags in 1 cup of boiling water. Stir gently and cover the cup with a lid or small plate to keep the steam in. Let it steep for 2 minutes to extract the full aroma and spice profile. Once brewed, remove the tea bags, pour the tea into a small jar, cover tightly, and chill in the refrigerator until completely cold. This ensures the ice cream base is smooth and doesn’t melt the mixture when blended.
- Mixing the Creamy Base: Once your chai tea is fully chilled, pour it into a high-speed blender. Add ¾ cup of unsweetened vanilla almond milk for a creamy, low-carb texture. Next, include 1 tablespoon of sugar-free vanilla instant pudding mix to help thicken and stabilize the ice cream. Add 1 tablespoon of pumpkin pie spice and 2 tablespoons of pumpkin purée for that iconic fall flavor. Sprinkle in ½ teaspoon of guar gum for extra creaminess and ¼ cup of powdered sugar substitute to sweeten naturally.Blend all ingredients on high for 30 seconds until fully smooth. The mixture should look uniform, slightly thick, and free of lumps, ensuring a perfectly creamy ice cream once frozen.
- Preparing for Freezing: Carefully pour the blended mixture into a Ninja Creami pint container. Smooth the top with a spatula to eliminate air bubbles, which can create icy textures. Secure the lid tightly. Place the pint in the freezer on a flat surface, ensuring it remains upright. Freeze for at least 24 hours. This extended freezing time allows the mixture to firm up properly, which is essential for the Ninja Creami to create a creamy, scoopable texture.
- Spinning to Smoothness: After the mixture has frozen solid, remove the pint from the freezer and unlock the lid. Insert it into the Ninja Creami machine. Use the “Smoothie Bowl” or “Lite Ice Cream” setting to spin the ice cream. This initial spin breaks up ice crystals and gives the ice cream a soft, scoopable texture. The mixture should be thick but smooth, with the warm chai and pumpkin aromas fully developed.
- Enriching with Heavy Cream: To elevate the richness and silky texture, make a small well in the center of the spun ice cream using the back of a spoon. Pour 1 ounce of heavy whipping cream (35%) into the center. The cream adds luscious body and mouthfeel, ensuring each bite is indulgent yet sugar-free.
- Blending for Perfection: Place the pint back into the Ninja Creami machine and use the “Mix-In” setting. This step fully incorporates the heavy cream into the ice cream, creating a velvety, uniform texture. The pumpkin spice and chai flavors should now be perfectly blended throughout the ice cream. Once the final spin is complete, remove the pint and gently scrape the edges with a spoon if needed to ensure even texture.
- Scooping the Dessert: Your sugar-free pumpkin spice chai ice cream is now ready to serve! Use an ice cream scoop to portion into bowls or cones. For extra flair, sprinkle a pinch of pumpkin pie spice on top or drizzle a little sugar-free caramel sauce. Enjoy immediately for soft-serve texture, or refreeze for 15–20 minutes if you prefer a firmer scoop. This ice cream is perfect as a guilt-free treat anytime, combining cozy fall flavors with creamy indulgence.
Notes
- Use full-strength brewed chai tea for bold flavor; adjusting the steep time can make the ice cream spicier or milder.
- Ensure the tea is completely chilled before blending to prevent melting the base and creating ice crystals.
- Guar gum helps stabilize and thicken the ice cream; do not skip, especially for low-carb recipes.
- Powdered sugar substitutes work best to maintain a smooth texture—granulated alternatives may result in a slightly gritty consistency.
- For the richest texture, make sure the heavy cream is cold before adding it during the mix-in step.
Chef’s Secrets For Creamy Texture
Achieving the perfect creamy texture in sugar-free ice cream is all about preparation and timing.
Start with fully chilled ingredients, especially the brewed chai and almond milk.
The guar gum acts as a natural thickener and prevents ice crystal formation, which is crucial for a smooth bite.
When blending, ensure all ingredients are thoroughly combined to avoid any uneven pockets of flavor.
Adding the heavy cream during the mix-in step gives the ice cream a luxurious mouthfeel without extra sugar.
Small touches like a quick scrape of the sides after spinning can ensure every scoop is perfectly smooth and satisfying.
Serving Suggestions For Cozy Enjoyment
This pumpkin spice chai ice cream pairs wonderfully with light, complementary flavors.
Serve it alongside a warm cinnamon biscuit or ginger snap for added crunch.
For a decadent twist, drizzle a sugar-free caramel or chocolate sauce over the top.
It also works beautifully in a parfait with layers of keto granola and pumpkin puree whipped lightly with cream.
This dessert is perfect as a quick afternoon treat or a comforting finale to an autumn dinner, offering warmth, spice, and creamy indulgence without the guilt.
Storage Tips To Maintain Freshness
To keep this ice cream at its best, store it in an airtight container in the freezer.
Press a piece of parchment paper directly on the surface to prevent ice crystals from forming.
For optimal texture, let it sit at room temperature for 5–10 minutes before scooping.
The ice cream will keep well for up to 2 weeks, but for maximum creaminess, consume within 7–10 days.
Avoid repeated thawing and refreezing, as this can create a grainy texture and diminish flavor.
Frequently Asked Questions
1. Can I use a different milk alternative?
Yes! Unsweetened coconut milk or cashew milk can be substituted for almond milk. Choose unsweetened versions to keep the recipe low in carbs. Be aware that coconut milk may slightly alter the flavor and richness.
2. What can I use instead of guar gum?
If you don’t have guar gum, xanthan gum is an excellent 1:1 substitute. Both act as stabilizers, preventing ice crystals and ensuring creamy texture.
3. How do I make this ice cream spicier?
Increase the amount of pumpkin pie spice or add a pinch of ground ginger, cinnamon, or cardamom. Start small, taste, and adjust until the desired warmth and aroma are achieved.
4. Can I make this without the Ninja Creami?
Yes, you can use a traditional freezer method. Freeze the blended mixture in a container and stir every 30–40 minutes for the first few hours to break up ice crystals.
The texture may be slightly less creamy than the Ninja Creami version.
5. How can I store leftovers for later?
Store in an airtight container with parchment paper on top to prevent ice formation. Keep in the coldest part of your freezer and allow the ice cream to soften slightly before serving for optimal scoopability.
