With Summer saying goodbye in just a few short days, Fall will be here; and what better way to bring in my favorite season than by making homemade low carb pumpkin ice cream!
Is It Too Late For Ice Cream?
You normally think of frozen treats and homemade ice cream during the summer months…but, ice cream is still amazing in the Fall and winter months.
The perfect ice cream flavor for this time of year is pumpkin!!
Pumpkin recipes are always exciting when the weather starts to turn cool.
Yes, pumpkin is one of those flavors that warms you heart!
You love a delicious pumpkin spice latte and pumpkin donuts.
All things pumpkin…I get it…me too.
But let’s not overlook pumpkin ice cream!
Of course pumpkin and gingerbread flavors can be enjoyed all year long.
There’s still something more special about pumpkin when the cooler weather hits!
We’ve got our brains trained to crave pumpkin flavors as soon as it gets chilly outside.
Out come the hoodies, cute Fall sweaters and scarves! Oh and let’s not forget about those Fall-flavored lattes!!
Can I Make Low Carb Pumpkin Ice Cream If I Don’t Have An Ice Cream Maker?
I suppose you could, though I haven’t tried it personally.
This recipe uses a KitchenAid ice cream attachment to make homemade ice cream.
It is absolutely wonderful. If you do not have a KitchenAid mixer, I definitely recommend it.
It’s a cinch! Gone are the days of salt and ice!! Hallelujah!!
There are many recipes for ice cream that do not require an ice cream maker.
You could possibly mix everything in a bowl then pour into an airtight container and store in freezer!
Let me know if you try it!
Can You Make Dairy Free Low Carb Ice Cream?
This recipe uses heavy cream, but you could check out this ice cream recipe that uses almond milk and coconut milk.
I have tried other ice cream recipes that call for almond milk and they seem to turn out good.
If you’re really wanting to make this dairy free, I would suggest using coconut cream!
Is Sweetened Condensed Milk Low Carb?
You can actually make your own Clean & Healthy Sweetened Condensed Milk from scratch!
It’s amazing and you can never have enough of it.
This sweetened condensed milk recipe is healthy and made with half & half instead of heavy cream.
It is quite a bit lighter in the calorie department!
Low carb and sugar free, you’ll want to make a double or triple batch at a time!
You will want to have some in your fridge to make this delicious, rich, Easy Fudge.
Should I Use Canned Or Fresh Pumpkin?
Either one will be fine for this recipe.
If you’re using canned, store-bought pumpkin, just be sure it is pumpkin puree and not pumpkin pie filling!
You can cook fresh pumpkin puree and freeze it.
Fresh is always best, but canned pumpkin puree works wonderful as well…and, it’s convenient!
What Ingredients Will I Need To Make This Ice Cream?
This is what I call a NSI recipe (no special ingredient).
No special ingredient just means that you shouldn’t have to run all over creation or online to buy an ingredient for your recipe.
For instance, I have a few sweetener options in my sweetened condensed milk recipe.
One of those is Monk Fruit blend. I’ve been buying it at Walmart and my family loves it!
It doesn’t seem to have a strong “cooling” effect like most sweeteners with erythritol in them.
Here is what you’ll need:
- heavy cream
- clean & healthy sweetened condensed milk
- pumpkin puree
- pumpkin pie spice
- vanilla extract
- KitchenAid Ice Cream attatchement or an ice cream maker
“homemade fudge goes really well with pumpkin ice cream” ~husband~
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Ending summer and welcoming Fall, this low carb pumpkin ice cream will be the perfect dessert! It is creamy, rich and full of pumpkin flavor!
30 minPrep Time
30 minTotal Time
- 2-1/2 cups heavy cream
- 1 cup of my Clean & Healthy Sweetened Condensed Milk
- 1 (15 ounce) can of pumpkin puree
- 3/4 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- Mix all ingredients in bowl until well blended.
- Pour into ice cream maker, using your ice cream maker manufacture's instructions.
- Mine took about 20 minutes for soft serve ice cream.
- Scoop into airtight container and store in freezer for about an hour for harder ice cream.
If ice cream is in the freezer overnight or several hours, get it out to thaw out about 20 minutes before you're wanting to eat it.