Ninja Creami Keto Pumpkin Ice Cream (Low-Carb)

If you’re craving everything about fall but want to skip the sugar, this Ninja Creami Keto Pumpkin Ice Cream is about to become your new favorite dessert. It’s rich, creamy, loaded with real pumpkin and warm pumpkin-pie spice — and at roughly 3 grams of net carbs per scoop, it fits a keto or low-carb lifestyle without any of the guilt.

My husband was recently diagnosed with diabetes, so our kitchen went on a mission to find low-carb, keto-friendly ice cream that actually tastes good and doesn’t cost a fortune. After a few test batches in the Ninja Creami, this pumpkin version was the one we kept coming back to. It tastes like pumpkin pie in a bowl — you’d never guess it’s sugar-free.

If you love your Ninja Creami as much as we do, you’ll also want to try our Ninja Creami Pumpkin Ice Cream, Easy Ninja Creami Pumpkin Cheesecake Ice Cream, and the cozy Ninja Creami Apple Cobbler Ice Cream. You can browse every machine recipe on our Ninja Creami recipe hub.

Why You’ll Love This Keto Pumpkin Ice Cream

• Low in net carbs — about 3g net carbs per serving, so it fits keto and diabetic-friendly eating.
• Sugar-free — sweetened with erythritol or monk fruit instead of sugar.
• Real pumpkin flavor — made with 100% pumpkin puree and pumpkin pie spice for true fall flavor.
• Just 7 simple ingredients — no fancy or hard-to-find items.
• Made in the Ninja Creami — rich, scoopable, soft-serve texture every time.
• Easy to customize — dairy-free, higher-protein, and mix-in friendly.

Is Pumpkin Keto?

Yes — in moderation, pumpkin is keto-friendly. Plain pumpkin puree has only about 4g net carbs per ½ cup, and this recipe splits that across 8 servings. Just be sure to grab 100% pumpkin puree, not pumpkin pie filling, which is loaded with added sugar and would knock this right out of keto territory.

Net Carbs vs. Total Carbs (Important!)

You’ll notice the nutrition label shows around 15g total carbohydrates per serving — but most of that comes from erythritol, a sugar alcohol that your body doesn’t digest or count toward blood sugar. Once you subtract the erythritol and fiber, you’re left with roughly 3g net carbs per scoop. That’s what makes this a true keto pumpkin ice cream.

Ingredients Needed for Ninja Creami Keto Pumpkin Ice Cream

Here are the simple ingredients:

• Heavy cream: The rich, creamy base that gives this ice cream its luxurious texture.
• Unsweetened almond milk: Adds a light, nutty note while keeping carbs low.
• Pumpkin puree: Use 100% pure pumpkin (not pie filling) for real fall flavor.
• Erythritol or your preferred keto sweetener: Sweetens without spiking blood sugar.
• Vanilla extract: Rounds out the flavor with warm sweetness.
• Pumpkin pie spice: Cinnamon, nutmeg, ginger and cloves for that signature spice.
• Salt: Balances the sweetness and brightens every other ingredient.

How To Make Keto Pumpkin Ice Cream in the Ninja Creami

Step 1: Mix the base. In a bowl, whisk the heavy cream, almond milk, pumpkin puree, erythritol, vanilla, pumpkin pie spice, and salt until the sweetener fully dissolves.

Step 2: Freeze. Pour into a Ninja Creami pint container, seal, and freeze on a level shelf for at least 24 hours.

Step 3: Spin. Lock the frozen pint into the Ninja Creami and run the “Ice Cream” function. Re-spin if needed. If it looks crumbly or too firm, run the “Re-spin” cycle for a smoother, creamier result.

Step 4: Serve. Scoop and enjoy right away, or add mix-ins and run the “Mix-In” cycle.

How To Keep Keto Ice Cream From Getting Icy

The most common keto ice cream complaint is an icy, crumbly texture. Two easy fixes:

• Add a stabilizer. Whisk in ¼ teaspoon of xanthan gum (or guar gum) with the dry ingredients. It dramatically smooths the final texture.
• Use the Re-spin cycle. Keto bases are lower in sugar, so they freeze harder — a second spin almost always fixes a crumbly first spin.
• Try allulose. Unlike erythritol, allulose resists re-crystallizing, so it scoops softer straight from the freezer.

No Ninja Creami? You Can Still Make This

No machine? Whip the heavy cream to soft peaks, fold in the remaining ingredients, then freeze in a loaf pan, stirring every 30 minutes for the first 2–3 hours to break up ice crystals. It won’t be quite as smooth as the Creami version, but it’s still delicious.

Recipe Tips

• Use full-fat dairy for the creamiest result.
• Dissolve the sweetener completely before freezing to avoid grittiness.
• Freeze flat and level so the Creami can process evenly.
• Boost the protein by adding a scoop of unflavored or vanilla protein powder to the base.
• Make it dairy-free by swapping the heavy cream for full-fat coconut cream and the almond milk for coconut milk.
• Top it off with sugar-free whipped cream, chopped pecans, or sugar-free caramel.

Storage

Store leftovers in an airtight container or the Ninja Creami pint in the freezer. Because it’s sugar-free, it freezes firm — let it sit at room temperature for 5–10 minutes, then run a quick Re-spin for that just-made texture.

More Keto & Ninja Creami Recipes To Try

• Ninja Creami Pumpkin Spice Frappe
• Ninja Creami Gingerbread Ice Cream
• Ninja Creami Coffee Ice Cream
• Ninja Creami Lemon Sorbet
• Ninja Creami Butterscotch Ice Cream
• Ninja Creami Chocolate Toffee Ice Cream
• Ninja Creami Mango Sorbet

You can find all of our machine recipes on the Ninja Creami method page, and browse more sweet treats in the Dessert category.

Don’t forget to follow us on Instagram, Facebook, and TikTok!

⭐ Did you make this recipe? Please leave a star rating and a comment below — it helps other readers and tells us what to make next!

Frequently Asked Questions

Can I use a different type of milk? Yes — coconut milk or cashew milk both work and keep it keto-friendly.

How long should I freeze the mixture? At least 24 hours, until it’s completely solid, for the best Creami texture.

Can I use a different sweetener? Absolutely. Monk fruit, stevia, or allulose all work; allulose gives the softest scoop.

What if the ice cream is too hard after processing? Run the “Re-spin” function — repeat once or twice if needed.

How do I prevent it from becoming icy? Mix the base thoroughly, add ¼ tsp xanthan gum, and use the Re-spin cycle.

Can I add mix-ins? Yes — sugar-free chocolate chips, chopped nuts, or sugar-free caramel. Add after the first spin and run the “Mix-In” function.

How should I store leftovers? In an airtight container in the freezer; soften 5–10 minutes before scooping.

Can I double the recipe? Stick to one Ninja Creami pint per batch for the best results — make multiple pints instead.

Is this recipe gluten-free and diabetic-friendly? Yes — it’s gluten-free, keto, and low in net carbs. As always, check with your doctor about your personal carb targets.