Make maple spiced pumpkin ice cream your fall treat!
You’ve had pumpkin pie, pumpkin rolls, and pumpkin spiced lattes. However, if you’ve never tried maple spiced pumpkin ice cream, then you are really missing out! As pumpkin makes its way into every fall treat imaginable, we think ice cream is one of the most overlooked options! If you are a true ice cream lover that enjoys a delicious cone all year long, then you have to try this seasonal option. It’s just too good to pass up!
We know what you’re thinking–isn’t it hard to make homemade ice cream? Absolutely not! All you need is a few ingredients and about 30 minutes in your kitchen (plus a few hours in the freezer) to whip up this delicious treat all on your own. However, keep in mind that this recipe is for an ice cream maker. Don’t waste your time standing in line at the ice cream parlor, make this yummy fall treat all by yourself!
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Nutmeg, cinnamon, and pumpkin come together to create the perfect explosion of all your favorite Autumn flavors. Plus, we can keep it keto-friendly by relying on monk fruit sweetener and liquid stevia to bring all the sweetness you could possibly want. It’s much sweeter than regular sugar, and your body can process it easier. If you prefer sugar-free treats, then this maple spiced pumpkin ice cream should definitely be on your must-try list.
Ice cream doesn’t just have to be a summertime dessert. Why you limit the goodness to only one time a year? Enjoy it anytime by incorporating some of the most delicious flavors of the season. It’s fast, simple, and definitely one of the best keto desserts you’ll ever try. Whip it up today to see for yourself why so many people are falling in love with this fantastic recipe.
And by the way, if you’re wondering, we used Keto Diet App’s recipe for sugar-less sugar cones! They’re so crispy!
- 2 cups heavy cream
- 1/2 cup So Nourished monk fruit erythritol sweetener
- 4 large eggs
- 1 tablespoon So Nourished Keto Pancake Syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- liquid stevia extract (to taste)
- Place a large glass bowl over an ice bath and let it chill.
- Whisk together the heavy cream and monk fruit sweetener in a large saucepan over medium heat.
- Stir well and heat until it reaches 175°F.
- In a mixing bowl, whisk together the egg yolks, pancake syrup, cinnamon, and nutmeg.
- Slowly whisk in 1 cup of the hot cream then whisk the whole mixture into the saucepan.
- Heat the mixture until it reaches 180°F.
- Pour the mixture from the saucepan into the chilled bowl and let rest 10 minutes.
- Cover then chill for at least 3 hours.
- Whisk in the pumpkin puree, vanilla extract, and maple extract – sweeten with liquid stevia, if desired.
- Pour into an ice cream maker and freeze according to the manufacturer’s instructions.
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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