Pumpkin Ice Cream | Keto, Sugar Free

Satisfy your pumpkin cravings all year round with this easy and delicious recipe for keto pumpkin ice cream!

Prep Time 5

Cook Time 10

Churning Time 25

Total Time 40

Servings servings

In a large heavy-bottomed pot, whisk together the pumpkin puree, cashew milk, vanilla, sweetener, and pumpkin pie spice.
Heat over medium heat, stirring frequently. Bring the mixture to a low boil and allow to simmer for 5 minutes.
Remove from the heat, stir in the heavy cream, and refrigerate until cold.
Pour this mixture into the well of your ice cream maker and churn according to the manufactures instructions.
Transfer the churned ice cream to a freezer safe container with a tight-fitting lid and freeze until firm.