An easy no-churn recipe for 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 recipe. It wasn’t easy to come up with the perfect ratio of pumpkin to heavy cream. But I did it! This homemade ice cream is wonderful. 🍨
I love keto pumpkin pie and keto pumpkin cake, but sometimes I actually prefer a no-bake pumpkin treat (such as this delicious keto pumpkin mousse). This keto pumpkin ice cream is perfect when I’m in the mood for something cool and creamy with a pumpkin flavor.
The ingredients you’ll need
You’ll only need five simple ingredients to make this tasty dessert. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Heavy whipping cream: It doesn’t need to contain any gums or stabilizers. But make sure it’s indeed a full-fat heavy cream.
Canned pumpkin puree: Make sure it’s unsweetened. I always try to get a can that’s free of BPA.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Pumpkin pie spice: Make sure it’s fresh. A stale spice can easily ruin a dish!
Sweetener: I use stevia, which I believe is safe. If you prefer to use a granulated sweetener, you might want to use a powdered sweetener for a smooth texture.
How to make keto pumpkin ice cream
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Start by adding all the ingredients to your food processor.
Process them on high until fluffy, about 1 minute.
Transfer the mixture to a square 9-inch glass baking dish.
Cover and freeze for 3 hours, stirring the mixture twice during that time.
No Ice Cream Maker Needed!
I wanted to make a keto 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 it to be creamy and to taste good!
After several tries, I finally succeeded, making a wonderful keto treat that was so good, I found myself overeating it. So I guess that’s a good sign. 😀
The perfect pumpkin-to-cream ratio
My experiments made me realize that in order to keep the final product 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.
How to make it creamy
Despite the lack of churning, the lack of eggs and the lack of sugar, the 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 as good as the real thing?
It’s very good, but it’s not as creamy. Your keto 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 scoopable and creamy.
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. 😳
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Pumpkin Ice Cream
- 2 cups heavy whipping cream
- 1/2 cup pure pumpkin puree
- 1 tablespoon pure vanilla extract (alcohol based)
- 2 teaspoons pumpkin pie spice
- 1.5 teaspoons stevia glycerite (equals 1/2 cup sugar)
- 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.