Keto Pumpkin Spice Latte Ice Cream

Have you ever wondered what October tastes like — frozen? Infused with the flavors of autumn, this indulgent frozen pumpkin spice latte begins with a creamy espresso base infused with spices such as cinnamon and cloves, and a kiss of orange zest.

Note: You will need an ice cream maker for this recipe, I use this ice cream maker which is inexpensive and the best rated one on Amazon. It does the job!

Keto Pumpkin Spice Latte Ice Cream

Servings: 4

Prep Time: 5 minutes + 2 hours to cool | Cook Time: 20 minutes + chilling/freezing time | Total Time: 4-5 hours

Nutritional Facts: 3g Net Carbs| 93 Calories | 8g Fat | 4g Carbs | 2g Protein | 1g Fiber

Ingredients:

• 1/2 cup 100% pumpkin puree
• 1/2 cup heavy cream
• 2 tbsp cold espresso
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• 2 large egg yolks
• 3 tbsp sugar-free vanilla sweetener
• 1 tbsp orange zest

Steps:

1. In a medium saucepan, heat the pumpkin, heavy cream, espresso, and ground spices over medium heat until hot. About 3 minutes.
   
2. In a small bowl, beat the egg yolks. While constantly whisking, slowly pour the hot pumpkin mixture into the egg yolks. It’s important to do this slowly to temper and keep from scrambling the eggs.
   
3. Pour the mixture back into the pot and cook, stirring constantly with a spatula to scrape the sides and bottom of the pot, until it is thick and coats the back of a spatula, about 15 minutes. Once it has thickened, stir in the sweetener and orange zest.
   
4. Pour the mixture into an airtight container and refrigerate until cold, about 2 hours.
5. Transfer the mixture to an ice-cream maker and follow the manufacturer’s instructions. Scoop, and enjoy!
   

Keto Pumpkin Spice Latte Ice Cream

★★★★★

5 from 2 reviews

Have you ever wondered what October tastes like — frozen? Infused with the flavors of autumn, this indulgent frozen pumpkin spice latte begins with a creamy espresso base infused with spices such as cinnamon and cloves, and a kiss of orange zest.

• Author: Amanda C. Hughes
• Prep Time: 5 minutes + 2 hours to cool
• Cook Time: 20 minutes + chilling/freezing time
• Total Time: 4-5 hours
• Yield: 4 Servings 1x
• Category: Dessert

Scale 1x2x3x

Ingredients

• 1/2 cup 100% pumpkin puree
• 1/2 cup heavy cream
• 2 tbsp cold espresso
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• 2 large egg yolks
• 3 tbsp sugar-free vanilla sweetener
• 1 tbsp orange zest

Instructions

1. In a medium saucepan, heat the pumpkin, heavy cream, espresso, and ground spices over medium heat until hot. About 3 minutes.
2. In a small bowl, beat the egg yolks. While constantly whisking, slowly pour the hot pumpkin mixture into the egg yolks. It’s important to do this slowly to temper and keep from scrambling the eggs.
3. Pour the mixture back into the pot and cook, stirring constantly with a spatula to scrape the sides and bottom of the pot, until it is thick and coats the back of a spatula, about 15 minutes. Once it has thickened, stir in the sweetener and orange zest.
4. Pour the mixture into an airtight container and refrigerate until cold, about 2 hours.
5. Transfer the mixture to an ice-cream maker and follow the manufacturer’s instructions. Scoop, and enjoy!

Notes

You will need an ice cream maker for this recipe, I use this ice cream maker which is inexpensive and the best rated one on Amazon. It does the job!

Nutrition

• Serving Size: 4
• Calories: 93
• Fat: 8g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 2g

Keywords: Pumpkin Spice Latte

If you’re still craving pumpkin then you need to try my No-Bake Pumpkin Pie Mason Jar Cheesecake next.