Pumpkin Spice Ice Cream with Allulose
This recipe combines the creamy goodness ice cream and the rich, warming flavors of fall in every bite.
The use of Monkfruit 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 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.
- 1 can (15 oz) pumpkin puree
- 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
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.
- Stir in the heavy cream and milk, blending until the mixture is smooth and well-mixed.
- 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.
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.
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.
- 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.
tips for making the best Pumpkin Spice Ice Cream:
Adjust the pumpkin pie spice to suit your taste. Add more spice if you want a stronger flavor. Or give a little sprinkle on top before serving!
Choose good-quality pumpkin puree, high fat heavy cream, and only Lakanto brand Allulose to ensure the best flavor and texture.
Homemade ice cream is best enjoyed fresh, but if you need to store it for an extended period, use an airtight container to keep it from absorbing odors from the freezer.
Place a piece of plastic wrap directly on the surface of the ice cream before sealing the container to prevent ice crystals from forming.
Experiment with different toppings and mix-ins like chocolate chips, chopped nuts, a drizzle of caramel, or fresh sugar-free whipped cream.
- Serving Size
- 1/2 cup (8 servings per batch)
- per serving
- 6 grams
- 8 grams
- 25 milligrams
- 3 grams
- 2 grams
- 3 grams