Low-Carb Pumpkin Ice Cream

Low-Carb Pumpkin Ice Cream

Total Time 15 mins
Servings 6
Calories 116.92 kcal


  • 15 oz Coconut Milk
  • 1 cup Almond Milk unsweetened
  • 1 cup Pumpkin Puree fresh or canned
  • 1 tsp Vanilla Extract
  • 1 tsp Nutmeg
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1 tbsp Gelatin dissolved in 1/4 cup boiling water


  • In a blender beat all ingredients from the list until smooth and creamy.
  • Place the ice-cream in a freezer-safe container (with plastic film and lid over). Freeze the ice cream for about 2 hours.
  • Once more, mix well the cream to avoid ice cream crystallization. Place in a freezer over night. Serve in chilled glasses.


Net Carbs: 3.16g

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