No-Churn Pumpkin Ice Cream

Name: No-Churn Pumpkin Ice Cream
Prep time: 10 min
Total time: 10 min
Yield: 6 serving
Ingredients: 1 ½ cups heavy cream; 1 cup pumpkin puree; 8 ounces mascarpone cheese; ⅔ cup allulose; ¼ cup brown monk fruit/allulose; 1 teaspoon sugar-free maple syrup; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; Pinch of salt

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Prep Time
10 mins
Total Time
10 mins
Servings
6
Calories
383 kcal
Course
Dessert
Cuisine
American

No-Churn Pumpkin Ice Cream

Iris Warren

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This No-Churn Pumpkin Ice Cream is smooth, creamy and perfectly captures the flavors of fall in every bite.

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Ingredients

Servings

1 ½ cups heavy cream
1 cup pumpkin puree
8 ounces mascarpone cheese
⅔ cup allulose
¼ cup brown monk fruit/allulose
1 teaspoon sugar-free maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Pinch of salt

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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.

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.