Ninja Creami Keto Pumpkin Ice Cream
Description
Creamy, sugar-free Ninja Creami Keto Pumpkin Ice Cream made with real pumpkin and pumpkin pie spice — only about 3g net carbs per scoop. The perfect low-carb fall dessert.
Ingredients
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- ½ cup pumpkin puree, 100% pumpkin, not pie filling
- ½ cup erythritol, or preferred keto sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- Optional: ¼ teaspoon xanthan gum, for a smoother, less-icy texture
Instructions
- In a mixing bowl, whisk together the heavy cream, almond milk, pumpkin puree, erythritol, vanilla, pumpkin pie spice, salt (and xanthan gum, if using) until the sweetener fully dissolves.
- Pour the mixture into a Ninja Creami pint container. Seal and freeze on a level shelf for at least 24 hours, until completely solid.
- Remove the pint from the freezer, install it into the Ninja Creami outer bowl, and attach the lid with the blade.
- Lock the bowl into the machine and run the "Ice Cream" function.
- Check the texture. If crumbly or too firm, run the "Re-spin" function until smooth and creamy.
- Scoop and serve immediately, or add mix-ins and run the "Mix-In" cycle. Store leftovers in the freezer.
Equipment
- Ninja Creami Ice Cream Machine
- Ninja Creami Pint Container Lid
- Mixing bowl + whisk
Notes
- Net carbs: ~3g per serving after subtracting erythritol and fiber from the ~15g total carbohydrates listed.
- Dairy-free: swap heavy cream for full-fat coconut cream and almond milk for coconut milk.
- Higher protein: add a scoop of unflavored or vanilla protein powder to the base.
- Softer scoop: allulose resists re-crystallizing better than erythritol.
- Use 100% pumpkin puree, never pumpkin pie filling.
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