Sugar Free Pumpkin Spice Ice Cream with Allulose Recipe

Oct 24, 2023 13:22:15PM
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As the leaves change colors and the air turns crisp, the arrival of fall brings with it an array of delectable flavors and cozy treats. One quintessential fall delight is pumpkin, and what better way to celebrate the season than with homemade pumpkin ice cream? This recipe, sweetened with Lakanto Classic Monk fruit Sweetener with Allulose, offers the perfect balance of creamy texture and rich pumpkin spice flavor. 

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.

 

Sugar Free Pumpkin Spice Ice Cream with Allulose

Sugar Free Pumpkin Spice Ice Cream with Allulose

Servings

8

Prep Time

10 minutes

Calories

160

Category

Pumpkin Spice, Thanksgiving Recipes

This recipe combines the creamy goodness ice cream and the rich, warming flavors of fall in every bite.


The use of Monk fruit and Allulose as a sweetener provides just the right level of sweetness without the guilt. Allulose contributes to the smooth and creamy texture of ice cream.


It helps prevent the formation of large ice crystals, which can make ice cream gritty and less enjoyable. Ice cream made with Lakanto Golden Monkfruit Sweetener with Allulose tends to have a texture closer to that of traditional ice cream with sugar.


Get ready to scoop up the taste of autumn!


Whether enjoyed alone or as the perfect accompaniment to your favorite fall desserts, this ice cream is sure to become a seasonal favorite.

Ingredients

  • 1 can (15 oz) pumpkin puree (we use Libby’s 100% Pure Pumpkin)

  • 1 1/2 cups heavy cream 
  • 1/2 cup unsweetened almond milk (or any milk of your choice) 
  • 3/4 cup Lakanto Golden Monkfruit Sweetener with Allulose 
  • 1 teaspoon pure vanilla extract 
  • 2 teaspoons pumpkin pie spice (adjust to taste) 
  • A pinch of salt 

  • ***Topping - drizzle on Lakanto Sugar Free Caramel Sauce

Directions

  1. In a mixing bowl, combine the pumpkin puree,  Lakanto Golden Monkfruit Sweetener with Allulose, pure vanilla extract, pumpkin pie spice, and a pinch of salt. Mix well until the ingredients are thoroughly combined.

  2. Stir in the heavy cream and milk, blending until the mixture is smooth and well-mixed.
  3. Cover the bowl and refrigerate the mixture for about 2-3 hours, or until it's thoroughly chilled. This step is crucial for a creamier ice cream.

  4. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20-25 minutes until the ice cream reaches a soft-serve consistency.

    Cover with plastic wrap or a lid and refrigerate the mixture for 1-2 hours until it's thoroughly chilled. Chilling helps ensure your ice cream churns to the perfect consistency.

  5. Once the mixture is adequately chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This typically takes 20-30 minutes.

    If you don’t have an ice cream maker, prepare a large bowl with 3-4 cups ice and 2 T salt mixed in. Place the bowl of ice cream mix over the ice mixture and using a hand or electric mixer, best on medium high for 7-10 minutes until ice cream comes together and gets creamy.

  6. Transfer the churned ice cream into a lidded, airtight container and place it in the freezer for a few hours or until the ice cream is firm and scoopable.

  7. Take ice cream out of freezer. Scoop. Enjoy!

    ***Drizzle on some Lakanto Sugar Free Caramel Sauce for extra goodness!
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