Keto Pumpkin Ice Cream Recipe

Name: Keto Pumpkin Ice Cream
Prep time: 1440M
Cook time: 10 min
Total time: 1450 min
Yield: 12
Ingredients: 1 Pumpkin (Without Salt, Canned); 1 Vanilla Extract; 5 Egg Yolk; 2 Heavy Cream; 0.33 Xylitol; 1 Stevia; 0.75 Cinnamon; 0.75 Ginger (Ground); 0.13 Nutmeg (Ground); 0.25 Salt

2.6g
Net Atkins Count ^TM

Prep Time: 1440 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.2g

Protein

16.6g

Fat

0.7g

Fiber

181.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 cup Pumpkin (Without Salt, Canned)
1 tsp Vanilla Extract
5 large Egg Yolk
2 cup Heavy Cream
0 1/3 cup Xylitol
1 pinch Stevia
0 3/4 tsp Cinnamon
0 3/4 tsp Ginger (Ground)
0 1/8 tsp Nutmeg (Ground)
0 1/4 tsp Salt

DIRECTIONS

Combine the pumpkin and vanilla in a small bowl. Place in the refrigerator.
In a small bowl whisk the egg yolks with 1/2 cup cream; set aside. In a medium sauce pan heat the remaining 1 1/2 cups cream, granular sugar substitute, stevia, cinnamon, ginger, nutmeg and salt. Heat over medium high until it begins to simmer (do not boil).
Add the hot mixture slowly to the eggs while whisking until all has been incorporated. Transfer the mixture back to the pan and cook over medium heat while stirring until it thickens slightly and begins to coat the back of a wooden spoon. Do not allow it to boil or the eggs will curdle. Remove from heat, whisk in the pumpkin and vanilla mixture, and transfer to a container and set into a water/ice bath to cool quickly.
Once cool, cover and place in the refrigerator for at least 4 hours or overnight. Once thoroughly chilled place in an ice cream maker and follow manufacturers directions. Makes 12 1/3-cup servings.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.