November 14, 2023
Pumpkin Ice Cream
This is a rich and silky pumpkin and spice flavored ice cream I like to serve this as is or inside choux pastry drizzled with fudge sauce as Fall dessert. It makes a great alternative to the traditional pumpkin pie at Thanksgiving.
Servings: 8
Calories: 244kcal
Ingredients
- 1 cup half n half or cashew beverage
- 4 egg yolks use pasteurized eggs if you are concerned about raw egg (64g), see note
- 1 1/2 cups heavy cream 340g, or a 13.5 ounce can coconut cream for dairy-free
- 8 ounces pumpkin puree 1 cup (270g)
- 1/4 cup allulose 45g
- 1 tablespoon molasses optional, adds a lot of flavor and not many carbs per serving
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon ground
- 1 tablespoon vanilla extract
- 1/2 teaspoon stevia glycerite 3g
- 1/4 teaspoon salt 1/2 teaspoon kosher salt
- 1/8 teaspoon xanthan gum
Instructions
- Add all ingredients except cream to a blender and blend until completely smooth. After blending, stir in the cream until smooth.
- Pour into an ice cream maker and process according to manufacturer’s directions. Once churned, transfer to a freezer-safe container and freeze until set, about 3-4 hours.
Notes
If you do not want to consume raw eggs, you can either buy eggs that are already pasteurized or do it yourself, if you have a sous vide machine. Simply heat to 135ºF for two hours. The egg will have a milky look to the white when you crack it but it is fine.
Protein:Energy Quotient [calories]: 0.11, Protein % of calories: 6.6%
Nutrition Facts
Pumpkin Ice Cream
Amount per Serving
Calories
244
% Daily Value*
Fat
22
g
34
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
158
mg
53
%
Sodium
112
mg
5
%
Potassium
193
mg
6
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
4
g
8
%
Vitamin A
5307
IU
106
%
Vitamin C
2
mg
2
%
Calcium
91
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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