Dairy-Free Keto Pumpkin Spice Ice Cream
A rich and creamy low-carb ice cream that captures all the warm spices of fall in a frozen treat. This custard-based ice cream combines pumpkin puree with traditional pumpkin pie spices, sweetened with erythritol instead of sugar. The addition of gelatin creates an exceptionally smooth texture, while dark chocolate swirls provide bitter contrast to the spiced sweetness. Perfect for those following a ketogenic diet who don't want to miss out on seasonal desserts, this ice cream delivers all the comfort of pumpkin pie in a refreshing frozen form.
Ingredients
- 4 large egg yolks, room temperature
- ½ cup granulated Erythritol, Swerve or brown sugar substitute such as Sukrin
- 2 cups heavy whipping cream or coconut cream, divided
- ½ cup unsweetened almond milk
- 2 tsp pumpkin spiceindividual spices1 tsp cinnamon + 1/2 tsp each nutmeg, ginger, clovesspice-blend
Mix your own blend
- 1 tbsp sugar-free vanilla extract
- 1 pinch sea salt
- ½ cup + 2 tbsp canned pumpkin puree
- ¼ cup water
- 2 tsp gelatin powder or 2 gelatin sheets
- 1 bar 90% dark chocolate
Instructions
- 1
Pre-freeze ice cream maker canister according to manufacturer instructions
- 2
Beat egg yolks and erythritol with electric whisk until pale
- 3
Heat 1 cup heavy cream and almond milk on low heat for 5 minutes until small bubbles appear
- 4
Remove from heat and cool slightly, stirring regularly to prevent skin forming
- 5
Add egg mixture to cooled cream and stir until combined
- 6
Return to low heat and stir continuously until thickened, about 1 minute
- 7
Remove from heat and cool to room temperature
- 8
Whip remaining 1 cup cream until thick
- 9
Fold pumpkin spice, vanilla, salt and pumpkin puree into whipped cream
- 10
Whisk in cooled egg mixture using balloon whisk
- 11
Cover and chill for 1 hour
- 12
Mix gelatin with water
- 13
Immediately stir gelatin mixture through chilled ice cream base
- 14
Pour into ice cream maker and process according to manufacturer instructions
- 15
Melt dark chocolate in water bath over medium heat and cool to room temperature
- 16
Transfer finished ice cream to freezable container
- 17
Layer half the ice cream, drizzle chocolate, add remaining ice cream and top with more chocolate
- 18
Freeze for 1 to 2 hours until scoopable
- 19
Allow to soften 10 to 15 minutes before serving if too hard
Tips
Mix gelatin quickly into the chilled base to prevent blooming and ensure smooth texture
Use a water bath to melt chocolate gently and prevent seizing
If ice cream becomes too hard, let it soften on counter before scooping rather than microwaving
Good to Know
Freeze for up to 1 month in airtight container
Can be made up to 1 month ahead and stored frozen
Let soften 10-15 minutes if too hard to scoop, optionally drizzle with melted chocolate
Common Mistakes
Don't let cream boil or custard may curdle
Stir gelatin mixture immediately to prevent blooming
Don't allow custard to bubble when thickening or it may split
Substitutions
Dairy-Free Swaps
General Alternatives
Mix your own blend
FAQ
Can I make this without an ice cream maker?
Yes, but texture will be icier. Pour into shallow dish, freeze 30 minutes, then whisk vigorously. Repeat every 30 minutes for 3-4 hours until frozen.
What if I don't have gelatin?
Skip the gelatin step. The ice cream will still be creamy but may have a slightly icier texture when frozen.
How long does this keep in the freezer?
Store covered for up to 1 month. For best texture, consume within 2 weeks as homemade ice cream can develop ice crystals over time.