No-Churn Keto Pumpkin Cheesecake Ice Cream ????

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No-Churn Keto Pumpkin Cheesecake Ice Cream ????

20 minutes
Calories 240kcal


  • 225 grams pumpkin purée
  • 1 1/2 teaspoons pumpkin pie spice (homemade)
  • 240 grams full fat coconut milk
  • 1/2 cup xylitol sweetener
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 225 grams cream cheese (homemade)
  • 120 grams heavy cream
  • 1/2 batch graham crackers (homemade)


  • Add pumpkin puree and pumpkin pie spice to a saucepan over medium heat.
  • Cook, stirring constantly, for 3-5 minutes until cooked, fragrant, and deeper orange in color (but not brown!).
  • Pour in coconut milk and xylitol, and mix thoroughly.
  • Cook just until the xylitol dissolves and everything is well incorporated.
  • Remove from heat, stir in vanilla extract and salt, and allow the mixture to come to room temperature.
  • Place cream cheese in a large mixing bowl and pour in the pumpkin mixture.
  • Whisk until the cream cheese is (absolutely!) fully blended.
  • This is faster with an electric whisk or mixer, but also doable by hand.
  • Stir in whipped sour and taste for sweetness.
  • This is your last chance! We find that 1/2 cup of xylitol is more than enough, but up to 3/4 cup will work too.
  • Remember that things taste less sweet when frozen, so you'll want to turn it up a notch.
  • If no ice cream maker is at hand, place ice cream in sealable container and place in the freezer until frozen (6 hours to overnight).
  • Or churn in an ice cream maker following manufacture's instructions (about 15 minutes).
  • If you like your ice cream firmer, freeze in the covered container for one to two hours.If you're adding in graham crackers, fold them in once the ice cream is semi-hard (either right after churning or about 3 hours after freezing).


Calories: 240kcal

Originally posted 2019-02-20 18:14:26.

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