An ultra-creamy dairy-free keto ice cream without the coconut milk or nuts. Keto, all the way. A keto frozen festive fat bomb infused with pumpkin puree and pumpkin spices.
Hello, lovelies! I have a festive keto treat for you, just in time for American Thanksgiving. Here in Canada, we’ve passed the Thanksgiving marker and are full steam ahead to Christmas. I’m not sure if I could handle two keto turkey dinners in such a short period of time. Heck, we still have leftovers in our freezer.
If you’re celebrating Thanksgiving in a couple of days, make a batch of this keto ice cream to introduce your family to all things sugar-free, high-fat, and keto. They’ll be gushing over how deliciously awesome it is.
I topped my keto scoop with Manitoba Harvest Hemp Heart Bites to keep it nut-free and Kevin’s with crushed pecans. If I wanted to go all out, I would have added a couple of dairy-free, keto, stevia-sweetened chocolate chips. The combination of Hemp Heart Bites with chocolate is unreal. Makes me want to melt some keto chocolate and dip all of the bites in it. Not a bad keto Christmas hostess gift idea!
Psst… I posted an extra keto video last week. Watch: 8 Low-Carb, Keto Hacks For Women.
Okay, now to the keto recipe…
Add all ingredients but ice cubes into the jug of your high powered blender. Blend on high for 2 minutes, until creamy.
While the blender is still running, remove the top portion of the lid and drop in 1 ice cube at a time, allowing the blender to run about 10 seconds between each ice cube. The goal here is to dilute the mixture just a bit and make it cold so it will run through the ice cream maker easier. If you have a Vitamix, there is a small space at the top, just big enough to drop in the ice cube. If you don’t have a hole in your lid, turn off the blender each time as you add an ice cube, one at a time.
Once all of the ice has been added, pour the cold mixture into your ice cream maker and churn on high for 20-30 minutes, depending on your ice cream maker. If you do not have an ice cream maker, transfer the mixture to 9x5 loaf pan and place in the freezer. Set the timer for 30 minutes before taking out to stir. Repeat for 2-3 hours, until desired consistency is met.
Serve immediately as soft-serve or scoop into a 9x5 loaf pan and freeze for 45 minutes or so. Store covered in the freezer for up to a week.
Ice Cream Maker: I’ve had this Cuisinart Ice Cream Maker for 4 years and it’s served me well. Under $80 and perfect for cold dairy-free, keto treats!
Cacao Butter: is the fat from chocolate. I like purchasing these cacao butter wafers because they’re a lot easier to work with than the chunks.
Coconut Oil: If you don’t want to use coconut oil in this keto recipe, you can use an equal amount of additional cacao butter.
Xylitol: our bodies have the enzyme required to breakdown xylitol, but it requires that we start off slow in our intake. If you don’t want to use xylitol, alcohol-free stevia is another option, or raw honey, or any other sweetener of your choice. I chose xylitol and stevia because it keeps the carb count low.
Once it’s silky smooth and the ice cubes have been added – ONE AT A TIME! Pour into your ice cream maker. As I mentioned in the notes of the keto recipe, I’ve had this Cuisinart Ice Cream Maker for 4 years and it’s served me well. Granted, I don’t use it every day, but when I do pull it out, I thank myself for keeping it around all this time. When you need an ice cream maker, nothing else compares.
How long it takes depends on your ice cream maker. For this keto batch specifically, it took 15 minutes to thicken up beautifully. Adding the ice cubes makes all the difference.
If you like your keto ice cream scoopable, once complete, transfer to the loaf pan and let it harden up in the freezer.
What would use use as a keto topper for your bowl of dairy-free, keto pumpkin spice ice cream?