Ninja Creami Keto Pumpkin Ice Cream
Description
Looking for the perfect fall ice cream, check out this easy Ninja Creami Keto Pumpkin Ice Cream Recipe! It's perfect for the fall. So, if you have been looking for some keto or low-carb pumpkin recipes, this is one of my favorites!
Ingredients
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup pumpkin puree,
- 1/2 cup erythritol, or your preferred keto sweetener
- 1 teaspoon vanilla extract,
- 1 teaspoon pumpkin pie spice,
- 1/4 teaspoon salt
Instructions
- In a mixing bowl, combine the heavy cream, unsweetened almond milk, pumpkin puree, erythritol, vanilla extract, pumpkin pie spice, and salt. Whisk until all ingredients are well combined and the sweetener is fully dissolved.
- Pour the mixture into the Ninja Creami pint container. Secure the lid and place the container in the freezer for at least 24 hours, or until completely frozen.
- After the mixture is frozen, remove the pint container from the freezer. Install the pint into the outer bowl of the Ninja Creami, then attach the lid with the blade.
- Insert the bowl assembly into the Ninja Creami unit and select the "Ice Cream" function. The machine will process the frozen mixture into a creamy consistency.
- Once the cycle is complete, check the consistency of the ice cream. If it’s too firm, you can select the "Re-spin" function to achieve a smoother texture.
- Scoop the Keto Pumpkin Ice Cream into bowls or cones and enjoy immediately. You can also store any leftovers in the freezer for later use.
Equipment
- Ninja Creami Ice Cream Machine
- Ninja Creami Pint Container
- Ninja Creami Pint Container Lid
Nutrition
Serving: 1ServingCalories: 113kcalCarbohydrates: 15gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 122mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 2821IUVitamin C: 1mgCalcium: 63mgIron: 0.3mg