When the fall weather gets chilly, what will you do? Of course, you will make a batch of this 4-Ingredient Keto Pumpkin Spice Ice Cream! Ice cream is not just for warm weather; we Finns eat ice cream year-round even though we spend most of the time in freezing temperatures.
And, if you like it hot, add a scoop or two of this ice cream to your coffee to create an ultimately refreshing Pumpkin Spice Latte experience! So, get ready to savor the flavors of fall.
Fall is in the air, and what better way to celebrate than with a delicious and creamy pumpkin spice latte ice cream? Yes, you read it right: ice cream!
Before we dig deeper into the recipe, let’s answer some questions you might have about this recipe:
What are the four ingredients needed to make this Keto Pumpkin Spice Latte Ice Cream?
The four ingredients needed to make this autumnal keto-friendly ice cream are heavy cream, ice-cold coffee, allulose, and pumpkin pie spice.
Can I use a different sweetener instead of allulose?
Allulose is the best keto-friendly sweetener for ice cream with flying colors. It doesn’t create a rock-hard consistency like other sweeteners. That said, you can still use other natural energy-free sweeteners such as stevia, monk fruit, or powdered erythritol. Just make sure to adjust the amount to taste.
Can I use a different spice blend instead of pumpkin pie spice?
Of course, but then the ice cream cannot be called “Pumpkin Spice.” You can use your preferred spice blend or just Ceylon cinnamon, but it naturally affects the taste of the ice cream.
How do I make a dairy-free version of this ice cream?
Simply substitute the heavy cream with coconut cream or thick coconut milk. Just notice that the texture and taste will be slightly different.
How do you make this ice cream without an ice cream maker?
For a no-churn ice cream, beat the heavy cream until soft peaks form. Combine the water, sweetener, and the pumpkin pie spice in a bowl. Whisk until well combined. Fold in the whipped cream.
Pour the mixture into a 1-qt (1 liter) plastic container and cover with a lid. Freeze for at least 6 hours or until the consistency is to your liking.
How many servings does this recipe make?
I can say that it makes approximately 1 quart (1 liter) of ice cream, which can be divided into 6 servings that are 2/3 cup (160 ml) each.
Can you customize this recipe by adding additional ingredients or flavors?
Absolutely! Please check the Tips for Variations section further below in this post for some exciting ideas.
Can I add toppings to this ice cream?
Sure! You can add keto-friendly toppings such as whipped cream, chopped nuts (pecans are the best), grated dark chocolate, or sugar-free maple syrup. Again, check the Tips for Variations section for further serving ideas. (For some reason, I’m hungry now!)
How long can I store this ice cream in the freezer?
You can store this ice cream in the freezer for up to 1 month. Keep it well covered to prevent freezer burns.
Is this ice cream suitable for people with lactose intolerance?
You have to modify the recipe to make it suit for people with lactose intolerance. Either you can use lactose-free heavy cream, or you can make a completely dairy-free version by replacing heavy cream with coconut cream or thick coconut milk, as stated above.
So, I hope I answered all your questions. If not, feel free to ask your question in the comments.
Step-by-Step Instructions on How to Make This Keto Ice Cream
Making this ice cream is super simple: you combine all ingredients in a bowl, whisk, pour into your ice cream maker, and let it take care of the rest. After a while, you will be rewarded with fluffy ice cream that is creamy but not too heavy.
To make this ice cream, pour first 1 2/3 cups (400 ml) heavy whipping cream into a mixing bowl.
Add 1/2 cup (120 ml) ice-cold coffee (it doesn’t have to be very strong; just regular coffee).
Add also 1/2 cup (120 ml) — or to taste — allulose…
…and finally, 1 tablespoon pumpkin pie spice.
…until well combined.
Pour the mixture into your ice cream maker.
Let churn according to the manufacturer’s instructions until fluffy.
Enjoy as soft serve ice cream, or freeze in a container for a stiffer consistency.
How I Came Up with this Easy Keto Ice Cream
As a lover of all things pumpkin spice, fall is my favorite season. And not only because of pumpkins and pumpkin spice everything; I love fall for its bright colors and crisp temperatures.
I always look forward to creating new pumpkin recipes to share with you. A couple of years ago, I decided to develop my own homemade pumpkin pie spice blend that I use in everything from baked goods to drinks. The warm and comforting flavors of Ceylon cinnamon, nutmeg, ginger, and cloves just scream fall to me.
Some days ago, while craving something sweet and indulgent, I started thinking about making Keto Pumpkin Spice Ice Cream. I had made homemade keto ice cream countless times before, but never with pumpkin spice. I took my proven keto ice cream recipe and started pondering in detail, trying to find the perfect combination of ingredients and spices for a creamy and flavorful ice cream.
Before the first attempt, I decided to add some coffee to the mix, turning my Pumpkin Spice Ice Cream into a Pumpkin Spice Latte Ice Cream. I have made a chilled keto pumpkin spice latte before, so it should turn out well, I thought.
My first batch of Pumpkin Spice Latte Ice Cream was a success, and I was in heaven as I took spoonful after spoonful of this creamy and delicious treat. The addition of coffee gave the ice cream a rich and bold flavor that complemented the warm spices and the creaminess perfectly.
I knew I had to share the recipe with you who love pumpkin spice and are following a keto diet.
Here’s the recipe for you to enjoy:
- 1 2/3 cups = 400 ml heavy whipping cream
- 1/2 cup = 120 ml ice-cold coffee
- 1/2 cup = 120 ml allulose
- 1 tablespoon pumpkin pie spice
- Combine all ingredients in a mixing bowl.
- Whisk until well combined.
- Pour the mixture into your ice cream maker and let churn according to the manufacturer's instructions.
- Enjoy as soft serve ice cream, or freeze in a container for a stiffer consistency.
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
It's Just - Allulose, Sugar Substitute, Keto Friendly Sweetener, Non-Glycemic, Made in USA (32oz)
Anthony's Allulose Sweetener, 2 lb, Batch Tested Gluten Free, Keto Friendly Sugar Alternative, Zero Net Carb, Low Calorie
|Nutrition information||In total||Per serving (makes 6 servings)|
|Protein||8.4 g||1.4 g|
|Fat||140.1 g||23.4 g|
|Net carbs||12.4 g||2.1 g|
|kcal||1323 kcal||221 kcal|
Tips for Variations
If you want to jazz up the basic recipe, here are some delicious ideas to try out:
- Chocolate Pumpkin Spice Latte Ice Cream: Add 1/4 cup (60 ml) of unsweetened cocoa powder to the mixture before churning to create a rich and decadent chocolatey ice cream.
- Maple Pecan Pumpkin Spice Latte Ice Cream: Add 1/4 cup (60 ml) of sugar-free maple syrup and 1/2 cup (120 ml) of chopped pecans to the mixture before churning to create a delicious and nutty variation of the recipe. Reduce the allulose by 1/4 cup (60 ml).
- Vanilla Pumpkin Spice Latte Ice Cream: Add 1 tablespoon of natural vanilla extract to create a creamy and classic ketoized Vanilla Pumpkin Spice Latte Ice Cream.
- Caramel Swirl Pumpkin Spice Latte Ice Cream: Drizzle sugar-free caramel syrup over the ice cream as you scoop it into bowls for a delicious and indulgent caramel swirl variation. Pipe whipped cream for decoration and sprinkle chopped and toasted macadamias on top.
- Coconut Pumpkin Spice Latte Ice Cream: Replace the heavy whipping cream with coconut cream and add 1/2 cup (120 ml) of shredded unsweetened coconut to the mixture before churning to create a tropical and creamy Coconut Pumpkin Spice Latte Ice Cream.
- Chai Pumpkin Spice Latte Ice Cream: Replace the coffee with an equal amount of ice-cold chai tea and add 1 teaspoon of ground cardamom to the mixture before churning to create a warm and spicy ice cream.
- Rummy Pumpkin Spice Latte Ice Cream: For adults-only ice cream, add 2 tablespoons of rum to the mixture before churning. This is a great option if you use sweeteners other than allulose to prevent the ice cream from getting rock-hard in the freezer.
You can naturally add some, let’s say 1/4 cup (60 ml), pumpkin puree to the mixture for a more pumpkiny experience.
Of course, I have many, many recipes with pumpkin spice, so be sure to check them if you love this warm spice as much as I do!
I’m preparing to celebrate my 50th anniversary — by giving you gifts! Check my social media channels (Facebook and Instagram) for further details.
Other than that, I was working a lot on my Finnish online store and also packed myself for the first time potato fiber that I sell in my online store.
I also drove a few hundred miles to return my former company Ketokamu items to new storage and picked up more stuff to sell in my store. I also had to give my fingerprints for my new passport. Well, I don’t know how it’s in other parts of the world, but in the EU, we have to give our fingerprints — and feel like criminals!