Keto Pumpkin Spice Latte Ice Cream
i.e. 3-in-1 🎃🍂☕
Think of this keto pumpkin spice latte ice cream as a Neapolitan take on this favorite seasonal flavor mix. Essentially three scrumptious flavors in one: pumpkin cheesecake, pumpkin pie spice cream, and coffee cream. So whether you whip up just one, or go for all three, you’re in for a real treat!
And at 2g net carbs for the pumpkin spice and coffee flavors, and 4g net carbs for the pumpkin cheesecake, it’s pretty ideal.
Oh, and given that fat content ranges from 20-24g a scoop, you can also think of this ice cream as a fat bomb supreme. So feel free to whip it up in individual containers for icy fat bomb treats.🍦
The Flavors
If you read us often, you’ll already know how we feel about the pumpkin cheesecake flavor (i.e. one of our favorite ice creams ever!). For real. And if you take into account that we whip up a weekly ice cream batch, that’s saying a lot. So if you make one thing pumpkin from us this fall, this no-churn ice cream ought to be it.
But don’t leave the other two flavors up for grabs, as they’re equally exquisite. Fact is, the pumpkin pie spice cream is bound to surprise you. It sure surprised us during testing! Deliciously subtle, it was the favorite flavor of many who tried it. Just note that a good pumpkin pie spice mix is a must, and homemade really is always best (think freshly ground nutmeg!).
The Method
Using an ice cream maker is always fastest. But what’s ideal about this keto ice cream is that you can still whip it up if none is at hand.
But you should use xylitol as a sweetener for optimal texture, whether you churn or just freeze. But most definitely if you just straight-freeze!
During testing, we noted that churning this ice cream does make for slightly more airy results if consumed the same day (and it’s always faster).
Though once you freeze it overnight, whether you churn or do a straight-freeze, the texture is the same: deliciously creamy and soft.
And if you are whipping up all three flavors for a Neapolitan take on pumpkin spice latte, you will need to add each layer one by one and freeze for a few hours until set. Otherwise the flavors will blend and you won’t get nice clean lines.
The Sweetener 🍯
Xylitol is, without a doubt, the best sweetener for keto ice cream. It helps to retain the creamy texture (i.e. just like the alcohol, it prevents it from freezing rock solid), and allows you to skip the churning if need be in many recipes. Particularly those were cream cheese is involved.
You can also use Swerve (equal amount) or Pyure (at half the amount), but we suggest you do churn with those for optimal texture.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
No-Churn Pumpkin Spice Latte Keto Ice Cream
Ingredients
For the keto pumpkin cheesecake ice cream:
- 225 g pumpkin puree *
- 1 1/2 teaspoons homemade pumpkin pie spice
- 240 g full fat coconut milk **
- 1/2 cup xylitol ***
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 210 g cream cheese softened
- 120 g sour cream whipped
Instructions
- Add pumpkin puree and pumpkin pie spice to a saucepan over medium heat. Cook, stirring constantly, for 3-5 minutes until cooked, fragrant, and deeper orange in color (but not brown!).
- Pour in coconut milk and xylitol, and mix thoroughly. Cook just until the xylitol dissolves and everything is well incorporated. Remove from heat, stir in vanilla extract and salt, and allow the mixture to come to room temperature.
- Place cream cheese in a large mixing bowl and pour in the pumpkin mixture. Whisk until the cream cheese is (absolutely!) fully blended. This is faster with an electric whisk or mixer, but also doable by hand.
- Stir in whipped sour cream and taste for sweetness. This is your last chance! We find that 1/2 cup of xylitol is more than enough, but up to 3/4 cup will work too. Remember that things taste less sweet when frozen, so you'll want to turn it up a notch.
- If no ice cream maker is at hand, place ice cream in sealable container and place in the freezer until frozen (6 hours to overnight). Take out your ice cream 10-15 minutes prior to serving (depending on your room temp!) and scoop away.
- Or churn in an ice cream maker following manufacture's instructions (about 15 minutes). If you like your ice cream firmer, freeze in the covered container for one to two hours.
Notes
Nutrition
No-Churn Pumpkin Pie Spice Cream Keto Ice Cream
Ingredients
For the keto pumpkin cheesecake ice cream:
- 360 g full fat coconut milk *
- 3 teaspoons homemade pumpkin pie spice
- 1/2 cup xylitol **
- 2 teaspoons vanilla extract
- 2 tablespoons dark rum optional, but highly suggested!
- 1/8 teaspoon kosher salt
- 210 g cream cheese softened
- 240 g sour cream whipped
Instructions
- Pour in coconut milk, pumpkin pie spice and xylitol, and mix thoroughly. Cook just until the xylitol dissolves and everything is well incorporated. Remove from heat, stir in vanilla extract, rum (optional) and salt, and allow the mixture to come to room temperature.
- Place cream cheese in a large mixing bowl and pour in the pumpkin spice mixture. Whisk until the cream cheese is (absolutely!) fully blended. This is faster with an electric whisk or mixer, but also doable by hand.
- Stir in whipped sour cream and taste for sweetness. This is your last chance! We find that 1/2 cup of xylitol is more than enough, but up to 3/4 cup will work too. Remember that things taste less sweet when frozen, so you'll want to turn it up a notch.
- If no ice cream maker is at hand, place ice cream in sealable container and place in the freezer until frozen (6 hours to overnight). Take out your ice cream 10-15 minutes prior to serving (depending on your room temp!) and scoop away.
- Or churn in an ice cream maker following manufacture's instructions (about 15 minutes). If you like your ice cream firmer, freeze in the covered container for one to two hours.
Notes
Nutrition
No-Churn Coffee Cream Keto Ice Cream
Ingredients
For the keto pumpkin cheesecake ice cream:
- 360 g full fat coconut milk *
- 2 tablespoons instant coffee
- 1/2 cup xylitol **
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 210 g cream cheese softened
- 240 g sour cream whipped
Instructions
- Pour in coconut milk, instant coffee and xylitol, and mix thoroughly. Cook just until the xylitol dissolves and everything is well incorporated. Remove from heat, stir in vanilla extract and salt, and allow the mixture to come to room temperature.
- Place cream cheese in a large mixing bowl and pour in the pumpkin spice mixture. Whisk until the cream cheese is (absolutely!) fully blended. This is faster with an electric whisk or mixer, but also doable by hand.
- Stir in whipped sour cream and taste for sweetness. This is your last chance! We find that 1/2 cup of xylitol is more than enough, but up to 3/4 cup will work too. Remember that things taste less sweet when frozen, so you'll want to turn it up a notch.
- If no ice cream maker is at hand, place ice cream in sealable container and place in the freezer until frozen (6 hours to overnight). Take out your ice cream 10-15 minutes prior to serving (depending on your room temp!) and scoop away.
- Or churn in an ice cream maker following manufacture's instructions (about 15 minutes). If you like your ice cream firmer, freeze in the covered container for one to two hours.
Notes
Nutrition
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Looks amazing! Can’t have dairy though — do you think I can substitute homemade “almond cheese” for the cream cheese??? Thanks in advance for your reply, Paola — LOVE your recipes:)
Would plain yogurt work instead of sour cream? Maybe greek yogurt?
can I use allulose as a sweetner
Is there a particular reason for usage of instant coffee here? Would regular ground coffee work? I think really high quality could make a difference here.
Hi Jay! You’re absolutely right about quality here, but you don’t want to add any extra water- hence the instant. But baking-grade espresso powder will work great too (King Arthur’s has a good one). xo!
Hi Paola, I love all of your recipes they are fantastic! I’m going to try and make the pumpkin spice ice cream. In the instructions you mention using Xylitol which I cannot find anywhere in Canada, can I use Stevia in the raw?
Hi Breanna! So happy you’re enjoying the recipes! I haven’t done anything with stevia in the raw (is it pure stevia?) so I cannot say for sure. If you like the taste, I don’t see why it wouldn’t work though. xo!
Hi Paola thank you for your quick response. I have one more question, what is whipped sour cream? Is it just sour cream whipped up? Thank you, Breanna
Yup! Just whip it up until stiff peaks begin to form- you’ll be incorporating air for nicer ice cream texture 😉 xo!
Breanna,
I am in BC and can find Xylitol at Bulk Barn! Perhaps you can too?
Where do you use sour cream in the recipe? I don’t see it in the instructions. Thanks!
Hi Katie! It’s on the third instruction line xo!
Hi Paola! This ice cream sounds delicious. I love no-churn stuff. Do you have the recipes in teaspoons and cup measurements? Every time I try converting myself I end up ruining the recipe. Thank you for any input!
Hi Norma! Thank you! Just go ahead and click on US Customary at the bottom of the ingredient list 😉 xo! Paola
Can you substitute anything for coconut milk if there is an allergy?
Hi Maggie, unfortunately this recipe isn’t meant to work without coconut milk.
Can I make smaller batches?
Hi Stace! Yes of course! You can change the serving size (I have it in scoops = 1/2 cup), so you can just insert the number of scoops you want out of the recipe 😉