An easy no churn recipe for healthy and keto pumpkin ice cream, made with no eggs and without an ice cream maker. It’s super creamy and so delicious!
I had to make several attempts until I perfected this healthy low carb pumpkin ice cream.
No Ice Cream Maker Needed!
I wanted to make a pumpkin ice cream without an ice cream maker, because I don’t own one. But I also wanted to make it with no eggs. I wanted to keep it low carb, so no sugar. And with all these limitations, I wanted a creamy pumpkin ice cream that actually tastes good!
After several tries, I finally succeeded, making a healthy and easy pumpkin ice cream that was so good, I found myself overeating it. So I guess that’s a good sign. 😀
How to make CREAMY no churn pumpkin ice cream?
My experiments made me realize that in order to keep the pumpkin ice cream creamy, you can’t add too much pumpkin puree to the mixture. The pumpkin puree turns VERY icy in the freezer without churning. So when I tried a heavy cream to pumpkin ratio of 1:1 and even 2:1, the ice cream turned out very icy.
The ratio I finally settled on was 2 cups heavy cream and 1/2 cup pumpkin, plus pumpkin pie spice. This was perfect, both in terms of flavor and in terms of texture.
Since a can of pumpkin has about 1.5 cups, this works great. I can use 1/2 cup in this pumpkin ice cream recipe, and 1 cup in any number of other recipes, such as pumpkin cake, pumpkin waffles, and pumpkin pancakes.
Despite the lack of churning, the lack of eggs and the lack of sugar, the pumpkin ice cream remains creamy because of three reasons:
1. It contains a lot of heavy cream, a relatively small amount of pumpkin, and no milk. Fattier ice cream means creamier ice cream.
2. I add a full tablespoon of vanilla extract, which basically means adding nearly a tablespoon of alcohol to the ice cream. Alcohol doesn’t freeze, so it helps keep homemade ice cream softer.
3. While I don’t use an ice cream maker, I do stir the ice cream twice during the freezing process. This helps to prevent large ice crystals from forming.
But is it good as “real” ice cream?
Having said that, your homemade pumpkin ice cream will be wonderful right after it’s frozen. But the next day, it WILL turn into a brick of ice. Do not despair! Simply leave it out at room temperature for about 30 minutes. After that, it should soften enough to be a scoopable, creamy pumpkin ice cream.
Keep in mind that homemade ice cream, especially no churn, no egg, no sugar ice cream, will never be as creamy and soft as commercial ice cream. But it is still excellent! Delicious and creamy and so good that you will want to overeat it. Which I most certainly did. 😳
Pumpkin Ice Cream
- Add all the ingredients to your food processor.
- Process on high until fluffy, stopping once to scrape the sides with a spatula, about 1 minute. Don't over process - you don't want this to turn into butter.
- Pour the mixture into a square 9-inch Pyrex baking dish, spreading it evenly. Cover with plastic wrap and freeze for 1 hour.
- Remove the pan from the freezer. Use a fork to stir the somewhat-frozen edges into the soft center, then use a whisk to mix everything together until smooth.
- Cover again, and freeze for 2 more hours, repeating the process of stirring and whisking after 1 hour. So in total, you will freeze the ice cream for 3 hours, stirring it twice.
- After three hours, the pumpkin ice cream should be perfectly scoopable. However, depending on your freezer, you might need to either freeze it a little longer, or allow it to soften at room temperature for about 15 minutes before scooping and serving. So as always, follow my instructions, but check to make sure they work in your own kitchen, and adjust as needed.