Sugar Free Pumpkin Spice Ice Cream with Allulose Recipe

Bring cozy autumn flavors to your freezer with a creamy, scoopable treat - without the sugar. This sugar free pumpkin spice ice cream with allulose recipe features Lakanto monk fruit sweeteners with allulose for a silky texture and clean, balanced sweetness that tastes like classic pumpkin pie in a bowl. Below, you’ll find a streamlined ingredient list, clear step-by-step directions, smart substitutions, and practical nutrition and serving tips so you can churn with confidence. Whether you’re dairy-free, reducing sugar, planning your thanksgiving recipes, or simply craving a festive dessert any time of the year, this recipe is easy to customize, churns beautifully, and delivers that warm pumpkin spice experience - sweetened the Lakanto way. It’s an ideal keto pumpkin spice ice cream option for thanksgiving or anytime you want homemade sugar free ice cream.

Explaining Sugar Free Pumpkin Spice Ice Cream

Allulose is a rare sugar that mimics the taste and functionality of traditional sugar with a fraction of the calories and zero net carbs. In ice cream, it helps prevent iciness, improves creaminess, and keeps the texture pleasantly scoopable, all without spiking blood sugar. Paired with monk fruit, it offers balanced sweetness and a clean finish that highlights warm pumpkin spice notes. It also freezes and browns like sugar, making it ideal for cold desserts where texture matters as much as flavor. If you love ice cream (who doesn't?!) and are seeking a pumpkin spice ice cream recipe that performs, this ice cream with allulose is a reliable choice for keto pumpkin spice ice cream and other thanksgiving recipes.

Serving ideas and toppings:

• Finish with a sprinkle of Lakanto Brown Sweetener mixed with cinnamon for aroma and warmth.
• Add a dollop of whipped cream sweetened with Lakanto Powdered Monkfruit Sweetener; dust with pumpkin pie spice.
• For crunch, top with toasted pecans or walnuts and a light drizzle of Lakanto Maple Flavored Syrup.
• Try a savory note with roasted pumpkin seeds - delicious against the sweet spice profile.
• Build an autumn sundae by layering the ice cream with warm, sugar-free cinnamon apples made with Lakanto Golden Monkfruit Sweetener.
• Serve in chilled ramekins or sugar-free waffle bowls and garnish with a cinnamon stick for a festive presentation - perfect for thanksgiving.

Storage tips: Transfer freshly churned ice cream to a shallow, freezer-safe container. Press parchment directly onto the surface to limit ice crystals and seal with an airtight lid. Freeze at 0°F or below and enjoy within 2–3 weeks for best texture. Before serving, let the container sit at room temperature for 5–10 minutes to soften. Minimize temperature swings by returning leftovers to the freezer promptly, and store toward the back of the freezer for consistent cold. Label with the made-on date to keep track of freshness. This ensures your pumpkin spice ice cream stays scoopable and party-ready for thanksgiving.

Helpful FAQs

• Why use allulose in pumpkin spice ice cream? Allulose behaves like sugar in frozen desserts, reducing iciness and improving scoop ability without adding net carbs. It helps the pumpkin-spice base stay creamy while keeping sweetness clean and balanced. For anyone making allulose ice cream or an ice cream with allulose, these benefits are especially noticeable in a spice ice cream recipe. 
• Can I make this recipe fully dairy-free? Yes. Replace the heavy cream with full-fat canned coconut milk and the almond milk with an unsweetened plant milk. The result is rich and creamy with a light coconut flavor that complements pumpkin spice. This dairy-free approach keeps your homemade sugar free ice cream suitable for thanksgiving recipes.
• How do I adjust sweetness and spice? Taste the warm base before chilling. Add more allulose for a sweeter profile or an extra pinch of cinnamon or nutmeg for bolder spice. Remember, flavors mellow once frozen, so aim slightly stronger than your ideal.
• What makes this sugar free pumpkin spice ice cream with allulose different? The combination of Lakanto Monkfruit Sweetener with Allulose delivers classic ice cream sweetness and a creamy, scoopable texture - without the sugar. It’s an easy, reliable way to enjoy a seasonal favorite aligned with your low-sugar goals, whether you want keto pumpkin spice ice cream for thanksgiving or a weeknight pumpkin spice ice cream treat. This sugar free pumpkin spice ice cream with allulose recipe is a standout among thanksgiving recipes and a go-to homemade sugar free ice cream for autumn.