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Keto Dairy Free Pumpkin Ice Cream

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Pumpkin pie meets ice cream in this frozen treat. This keto and dairy free recipe will be making you scream for ice cream this entire fall season.

Keto Dairy Free Pumpkin Ice Cream drizzled in caramel sauce in a clear bowl.
Keto Dairy Free Pumpkin Ice Cream

Who said it’s too cold outside to eat ice cream? Personally, I will eat a frozen treat at any time of the year – especially when it tastes like pumpkin pie! This pumpkin ice cream recipe is always on repeat in my house during the fall because it is SO good! With warm pumpkin spices and a delicious touch of pumpkin puree how could you go wrong?

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INGREDIENTS YOU NEED TO MAKE KETO PUMPKIN ICE CREAM

  • 3 cups almond milk
  • 1/4 cup cashew butter smooth
  • 1 1/4 cups pumpkin puree
  • 1 cup powdered monk fruit, or powdered sweetener of choice
  • 1/3 cup swerve brown sugar replacement
  • 1 1/2 tsp vanilla extract
  • 2 tsp pumpkin spice
  • 1/4 tsp salt

overhead photo of Keto Dairy Free Pumpkin Ice Cream in a shallow rectangle dish.
Dairy Free Pumpkin Ice Cream

Instructions To Make Keto Pumpkin Ice Cream

  1. Freeze your ice cream maker bowl for at least 24 hours.
  2. In a large bowl whisk all of your ingredients together until smooth.
  3. Pour pumpkin ice cream mix into your ice cream maker and prepare according to your ice cream makers instructions.
  4. Enjoy right away as a soft serve or freeze in an airtight container for a minimum of 6 hours to overnight, enjoy!
Keto Dairy Free Pumpkin Ice Cream in a clear bowl covered with caramel sauce
Vegan Pumpkin Ice Cream

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Keto Dairy Free Pumpkin Ice Cream

Samantha
Pumpkin pie meets ice cream in this frozen treat. This keto and dairy free recipe will be making you scream for ice cream this entire fall season.
5 from 1 vote
Prep Time 25 mins
Total Time 25 mins
Course Dessert, Snack
Cuisine American
Servings 7 servings
Calories 72 kcal

Ingredients
  

  • 3 cups almond milk
  • 1/4 cup cashew butter smooth
  • 1 1/4 cups pumpkin puree
  • 1 cup powdered monk fruit, or powdered sweetener of choice
  • 1/3 cup swerve brown sugar replacement
  • 1 1/2 tsp vanilla extract
  • 2 tsp pumpkin spice
  • 1/4 tsp salt

Instructions
 

  • Freeze your ice cream maker bowl for at least 24 hours.
  • In a large bowl whisk all of your ingredients together until smooth.
  • Pour pumpkin ice cream mix into your ice cream maker and prepare according to your ice cream makers instructions.
  • Enjoy right away as a soft serve or freeze in an airtight container for a minimum of 6 hours to overnight, enjoy!

Notes

*NET carbs: 4.3g

Nutrition

Serving: 1servingCalories: 72kcalCarbohydrates: 5.6gProtein: 2.4gFat: 4.5gFiber: 1.3gSugar: 1.7g
Keyword dairy free, fall dessert, fall ice cream, fall recipes, gluten free, ice cream, keto, pumpkin, pumpkin desserts, pumpkin ice cream, pumpkin recipes, sugar free, vegan
Tried this recipe?Let us know how it was!

Frequently Asked Questions About Pumpkin Ice Cream

Do I need to add alcohol to my pumpkin ice cream?

Technically no, but the alcohol prevents the ice cream from freezing solid. I prefer to use vodka but you can even use a spiced rum to amp up the fall flavors.

How do I store homemade pumpkin ice cream?

Store covered in an a shallow airtight container in your freezer.

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By on October 20th, 2022

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