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PSL lovers, rejoice! Low-carb pumpkin spice latte ice cream

Writer, runner, mother and pre-diabetic, not necessarily in that order.  I am also the evil mastermind behind All Day I Dream About food, a food blog devoted to low carb and gluten-free recipes.  It isn’t about dieting, but it is about c...

​Nothing says fall like a pumpkin spice latte. But that warming drink can be a little too warm when the sun is shining and the mercury stays above 70 degrees. Why not take all the same wonderful flavors of pumpkin, coffee and cinnamon and churn them into some creamy cold stuff? This pumpkin spice latte ice cream is just like the drink, except colder and in a solid state.

This low-carb fall treat is also a whole lot healthier for you. No added sugars, no artificial flavors or colors and some real honest-to-goodness pumpkin. So crack out your ice cream maker and whip some up to celebrate the gorgeous fall weather. You'll be glad you did.

Low-carb pumpkin spice latte ice cream

Ingredients:

  • 2 cups heavy whipping cream
  • 1/2 cup Swerve Sweetener or other granulated erythritol
  • 1 teaspoon instant espresso powder
  • 4 large egg yolks
  • 2 teaspoons unsulfured molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 2 tablespoons vodka (optional, helps reduce iciness)
  • 2 tablespoons vegetable glycerin (optional, helps consistency)
  • 1 teaspoon vanilla extract

Instructions:

  1. Set a bowl over an ice bath and set aside.
  2. In a large saucepan, combine cream, sweetener and instant coffee over medium heat. Stir until sweetener and coffee dissolve and mixture reaches 175 degrees F on an instant-read thermometer.
  3. In a medium bowl, whisk egg yolks with molasses, cinnamon, ginger and cloves. Slowly add about 1 cup of the hot cream mixture, whisking continuously. Then slowly whisk egg yolk mixture back into the saucepan. Cook until mixture reaches 180 degrees F on an instant-read thermometer.
  4. Pour mixture into bowl set over ice bath and let cool 10 minutes. Wrap tightly in plastic wrap and refrigerate for at least 3 hours up to overnight.
  5. Whisk in pumpkin puree, vodka if using, glycerin if using and vanilla extract.
  6. Pour into the canister of an ice cream maker and churn according to manufacturer's directions. Once churned, transfer to an airtight container and freeze until firm, about 2 hours.

Serves 8.

Per serving: 250kcal; Total fat: 23.12g; Saturated fatty acids: 14.57g; Calories from fat: 208; Cholesterol: 173mg; Carbohydrate: 6.23g; Total dietary fiber: 1.09g; Protein: 2.95g; Sodium: 28mg

For more great low-carb and gluten-free recipes, please follow me at All Day I Dream About Food.

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