No-Churn Pumpkin Spice Latte Keto Ice Cream
Think of this keto pumpkin spice latte ice cream as a Neapolitan take on this favorite seasonal flavor mix. Essentially three scrumptious flavors in one: pumpkin cheesecake, pumpkin pie spice cream, and coffee cream. So whether you whip up just one, or go for all three, you're in for a real treat!
Nutrition Facts
Ingredients
Instructions
Add pumpkin puree and pumpkin pie spice to a saucepan over medium heat. Cook, stirring constantly, for 3-5 minutes until cooked, fragrant, and deeper orange in color (but not brown!).
Pour in coconut milk and xylitol, and mix thoroughly. Cook just until the xylitol dissolves and everything is well incorporated. Remove from heat, stir in vanilla extract and salt, and allow the mixture to come to room temperature.
Place cream cheese in a large mixing bowl and pour in the pumpkin mixture. Whisk until the cream cheese is (absolutely!) fully blended. This is faster with an electric whisk or mixer, but also doable by hand.
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Continue Reading at Gnom Gnom →Chef's Notes
*Canned pumpkin is a must here, as it has much less water content than your usual homemade batch.
**You absolutely NEED to use full fat coconut milk here! As lighter versions are simply diluted in water, and they'll make your ice cream more icy.
***Xylitol is, without a doubt, THE BEST sweetener for keto ice cream. It helps to retain the creamy texture (i.e. just like the alcohol, it prevents it from freezing rock solid), and allows you to skip the churning if need be. You can also use Swerve or Pyure (at half the amount), but we suggest you do churn with those for optimal texture.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Please note that nutrition facts were estimated for a 1/2 cup serving.
Notes*You absolutely NEED to use full fat coconut milk here! As lighter versions are simply diluted in water, and they'll make your ice cream more icy.
**Xylitol is, without a doubt, THE BEST sweetener for keto ice cream. It helps to retain the creamy texture (i.e. just like the alcohol, it prevents it from freezing rock solid), and allows you to skip the churning if need be. You can also use Swerve or Pyure (at half the amount), but we suggest you do churn with those for optimal texture.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Please note that nutrition facts were estimated for a 1/2 cup serving.
Notes*You absolutely NEED to use full fat coconut milk here! As lighter versions are simply diluted in water, and they'll make your ice cream more icy.
**Xylitol is, without a doubt, THE BEST sweetener for keto ice cream. It helps to retain the creamy texture (i.e. just like the alcohol, it prevents it from freezing rock solid), and allows you to skip the churning if need be. You can also use Swerve or Pyure (at half the amount), but we suggest you do churn with those for optimal texture.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Please note that nutrition facts were estimated for a 1/2 cup serving.
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Reviews from the Original Source
Looks amazing! Can't have dairy though -- do you think I can substitute homemade "almond cheese" for the cream cheese??? Thanks in advance for your reply, Paola -- LOVE your recipes:)
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