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Keto Pumpkin Pie Ice Cream with Chocolate Swirls

4.7 stars, average of 34 ratings

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This Low-carb Pumpkin Pie Ice Cream is an absolute winner! It’s so creamy thanks to gelatin and egg yolks with a hidden surprise of dark chocolate swirls that are crisp and chunky. Well, it’s no surprise really because I got totally carried away and drizzled it all over the top! So, so good.

This Keto Pumpkin Pie Ice Cream is a bit like a good Ben & Jerry's — the ultimate creaminess against some chunky bits. Pumpkin may be for autumn and ice-cream for summer but sugar-free pumpkin pie ice-cream is good whatever the season!

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Tips & Substitutions

  • We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate sweetened with stevia or inulin.
  • This ice-cream can easily be made dairy-free by swapping the cream for coconut cream.
  • Make it nut-free by using nut-free milk options such as Poppy Seed Milk or simply use coconut milk.
  • Depending on how long you leave in the freezer and what low-carb sweetener you use, this ice cream may freeze close to solid. To soften, simply leave uncovered on the counter for 10 to 15 minutes or microwave at medium power 30 seconds intervals until scoop-able.
  • To make ice-cream that stays softer, add 2 to 4 tablespoons of MCT oil together with the gelatin.
  • For portion control it's best if you use small containers instead of the large loaf tin. Simply divide the ice-cream into a single or double serve containers.
  • Tips for blenders & ice cream makers: Vitamix Blender and Cuisinart ice cream maker with built-in freezer. Budget-friendly options: Ninja Blender and this Cuisinart ice cream maker.

Hands-on Overall

Nutritional values (per serving, 2 scoops, about 140 g/ 5 oz)

Net carbs5.5 grams
Protein4.8 grams
Fat32.4 grams
Calories337 kcal

Calories from carbs 7%, protein 6%, fat 87%

Total carbs7.2 gramsFiber1.8 gramsSugars3.8 gramsSaturated fat19.1 gramsSodium59 mg(3% RDA)Magnesium41 mg(10% RDA)Potassium213 mg(11% EMR)

Ingredients (makes 8 servings)

  • 4 large egg yolks, room temperature
  • 1/2 cup granulated Erythritol, Swerve or brown sugar substitute such as Sukrin (100 g/ 3.5 oz)
  • 2 cups heavy whipping cream, divided (480 ml/ 16 fl oz)
  • 1/2 cup unsweetened almond milk (120 ml/ 4 fl oz)
  • 2 tsp pumpkin spice, or to taste
  • 1 tbsp sugar-free vanilla extract
  • pinch of sea salt
  • 1/2 cup + 2 tbsp canned pumpkin puree (165 g/ 5.8 oz)
  • 1/4 cup water (60 ml/ 2 fl oz)
  • 2 tsp gelatin powder or 2 gelatin sheets
  • 1 bar 90% dark chocolate (100 g/ 3.5 oz)

Instructions

  1. Pre-freeze the canister of your ice cream maker according to the manufacturers instructions (not required if you have an ice cream maker with a built-in freezer). Using an electric hand whisk, beat the egg yolks and low-carb sweetener together until pale.
    Keto Pumpkin Pie Ice Cream with Chocolate Swirls
  2. Heat 1 cup of heavy cream and the almond milk on a low heat for about 5 minutes until you start to see small bubbles (do not let it boil). Remove from heat and allow to cool slightly. Stir regularly so it doesn’t develop a skin on top. Keto Pumpkin Pie Ice Cream with Chocolate Swirls
  3. Add the egg mix into the cooled pan with cream and stir until combined. Keto Pumpkin Pie Ice Cream with Chocolate Swirls
  4. Return the pan to a low heat and stir continuously until it thickens, about 1 min. (Do not allow it to bubble or it may split.) Remove from heat and allow to cool to room temperature. Keto Pumpkin Pie Ice Cream with Chocolate Swirls
  5. Meanwhile, lace the remaining 1 cup of cream in bowl and whip using an electric whisk until thick. Keto Pumpkin Pie Ice Cream with Chocolate Swirls
  6. Fold the pumpkin spice powder, vanilla, salt and pumpkin puree into the cream.
    Keto Pumpkin Pie Ice Cream with Chocolate Swirls
  7. Whisk in the cooled egg mix using a balloon hand whisk. Cover with cling film and chill for 1 hour in the fridge. Keto Pumpkin Pie Ice Cream with Chocolate Swirls
  8. Once chilled (after an hour), mix the gelatin in the water. Keto Pumpkin Pie Ice Cream with Chocolate Swirls
  9. Immediately stir through the ice cream mix. Do this quickly before the gelatine blooms. (Note that you can achieve the same effect by adding gelatin mixed with water to the hot cream mixture in step 2.) Keto Pumpkin Pie Ice Cream with Chocolate Swirls
  10. Pour the ice cream mixture into an ice cream maker and process according to the manufacturers instructions. This could take 15 to 45 minutes, depending on the ice cream maker being used. Keto Pumpkin Pie Ice Cream with Chocolate Swirls
  11. Meanwhile, melt the dark chocolate in a water bath over a medium heat, and then allow to cool to room temperature. Keto Pumpkin Pie Ice Cream with Chocolate Swirls
  12. Once the ice cream is done, transfer it to a large freezable container.
    Keto Pumpkin Pie Ice Cream with Chocolate Swirls
  13. I used a loaf tin. Layer half the keto pumpkin pie ice-cream, drizzle some dark chocolate, add another layer of ice cream and top with more chocolate. Freeze for 1 to 2 hours until scoop-able. Keto Pumpkin Pie Ice Cream with Chocolate Swirls
  14. Serve! If it's too hard to scoop, allow to soften on the kitchen counter for 10 to 15 minutes. Keto Pumpkin Pie Ice Cream with Chocolate Swirls
  15. Optionally, drizzle with more melted dark chocolate before serving. Store in a freezer for up to 1 month. Keto Pumpkin Pie Ice Cream with Chocolate Swirls

Ingredient nutritional breakdown (per serving, 2 scoops, about 140 g/ 5 oz)

Net carbsProteinFatCalories
Egg yolk, fresh
0.3 g1.3 g2.3 g27 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g3 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.6 g1.1 g22.8 g220 kcal
Almond milk natural (unsweetened)
0.1 g0.1 g0.2 g2 kcal
Gingerbread or pumpkin spice mix (cinnamon, nutmeg, ginger, cloves, allspice)
0.2 g0 g0 g1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g4 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pumpkin purée, unsweetened, canned or homemade
1.1 g0.2 g0.1 g7 kcal
Water, still
0 g0 g0 g0 kcal
Gelatin powder, thickening agent, unsweetened
0 g0.8 g0 g3 kcal
Extra dark chocolate, 90% cocoa (cacao)
1.7 g1.3 g7.1 g71 kcal
Total per serving, 2 scoops, about 140 g/ 5 oz
5.5 g4.8 g32.4 g337 kcal
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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