Pumpkin Ice Cream

5 from 1 vote

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.

Course Dessert

Cuisine American

Keyword american, dairy-free, dessert, easy, halloween, holiday, ice cream, nightshade-free, no-cook, nut-free, pumpkin, thanksgiving, vegetarian

Prep Time 10

Total Time 4

Servings

Calories 244kcal

Author Jenny Ross

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