No-Churn Pumpkin Ice Cream KETO (J. Christian)

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

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No-Churn Pumpkin Ice Cream

Prep Time10minutes mins

Total Time10minutes mins

Servings:  6

 Author: Julianne/Keto Cooking Christian

Ingredients :

• 1 ½ cups heavy cream
• 1 cup pumpkin puree
• 8 ounces mascarpone cheese
• ⅔ cup allulose
• ¼ cup brown monk fruit/allulose (I use this one)
• 1 teaspoon sugar-free maple syrup
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon vanilla extract
• Pinch of 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.

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 :
Calories: 383kcal | Carbohydrates: 5g | Protein: 5g | Fat: 40g | Saturated Fat: 27g | Fiber: 1g | Sugar: 3g

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