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No-Churn Pumpkin Ice Cream
This No-Churn Pumpkin Ice Cream is smooth, creamy and perfectly captures the flavors of fall in every bite.
Prep Time
10 mins
Total Time
10 mins
Servings:
6
Calories:
383 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 ½ cups heavy cream
- 1 cup pumpkin puree
- 8 ounces mascarpone cheese
- ⅔ cup allulose
- ¼ cup brown monk fruit sweetener or allulose
- 1 teaspoon maple syrup sugar-free
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Add the pumpkin puree, mascarpone cheese and heavy cream in the bowl of your food processor.
- Pulse until combined, then scrape down the sides.
- Add in both sweeteners, maple syrup, pumpkin pie spice, vanilla and salt.
- Continue mixing until well combined, then transfer to a freezer safe container.
- Spread evenly, cover and allow to set up in the freezer before serving.
Cup of Yum
Notes
- While you can use another Keto friendly sweetener, allulose is really the best for ice cream, as it prevents the ice cream from freezing rock hard. If you cannot find allulose, I recommend monk fruit, but try to stay clear of erythritol, as it will freeze hard.
Nutrition Information
Calories
383kcal
(19%)
Carbohydrates
5g
(2%)
Protein
5g
(10%)
Fat
40g
(62%)
Saturated Fat
27g
(135%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 383
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 40g | 62% |
| Saturated Fat | 27g | 135% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.