Easy No-Churn Pumpkin Ice Cream
A creamy, keto-friendly pumpkin treat that is perfect for the holidays. No churning required!
Equipment
- Food Processor
- Freezer-safe container
Ingredients
- 1 1/2 cups heavy cream
- 1 cup pumpkin puree
- 8 ounces mascarpone cheese
- 2/3 cup allulose
- 1/4 cup brown monk fruit/allulose
- 1 teaspoon sugar-free maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Add the pumpkin puree, mascarpone cheese, and heavy cream to your food processor. Pulse until smooth, then scrape down the sides.
- Add both sweeteners, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Continue mixing until everything is fully combined and creamy.
- Pour the mixture into a freezer-safe container, spread it evenly, and cover tightly.
- Freeze for several hours or until firm. Let it sit at room temperature for a few minutes before scooping for the creamiest texture.
Notes
Nutritional Information (per serving): Calories: 383, Total Carbs: 5g, Net Carbs: 4g, Fats: 40g, Protein: 5g.
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