Keto Pumpkin Ice Cream (Ninja Creami)
A low carb keto pumpkin ice cream made with real pumpkin, pumpkin spice and coconut cream. Make with the Ninja Creami or without.
Servings: 4 people
Calories: 247kcal
Cost: $5
Ingredients
- 400 ml coconut cream 13.5 fl oz
- ½ cup pumpkin puree
- 1 oz cream cheese
- ¼ cup low carb sweetener
- ½ teaspoon pumpkin pie spice
- 1 oz heavy whipping cream if needed after mixing in Ninja Creami
Instructions
- Add all ingredients to the blender (except heavy whipping cream) and mix for about 30 seconds.400 ml coconut cream, ½ cup pumpkin puree, 1 oz cream cheese, ¼ cup low carb sweetener, ½ teaspoon pumpkin pie spice
- Pour into the ninja creami pint, place lid on and store in the freezer for 24 hours.
- After 24 hours remove the lid and place into the creami outer bowl with the lid on. Lock into place and press the Ice Cream button.
- After mixing if required make a hole in the centre of the ice cream and add an ounce of heavy whipping cream. Place back into the creami machine and use the Mix-In button.1 oz heavy whipping cream
- Serve in your favourite ice cream bowls with a sprinkle of pumpkin spice. (Don't forget to watch the video before making this recipe)
Video
Notes
Top Tip: consistency of the ice cream may also be affected by your freezer temperature. It may turn out perfect after the first mix or may need to be adjusted with heavy cream one or two times. Results may vary but a little heavy cream will easily get it to the creamy ice cream texture.
Nutrition
Calories: 247kcal | Carbohydrates: 3g | Protein: 2g | Fat: 26g | Fiber: 1g | Sugar: 2g