Suuuper creamy, perfectly tangy and with killer fall flavors through and through, this no-churn gluten free and keto pumpkin cheesecake ice cream is an absolute must!
Keto Pumpkin Cheesecake Ice Cream 🎃
Ridiiiculously Creamy & No-Churn (!!)
Season transitions can be a little tricky, so in comes our low carb pumpkin cheesecake ice cream to the rescue!
Craving pumpkin already? Check!
Too hot still to turn on the oven? Check!
And so this keto pumpkin cheesecake ice cream is one for the books. For real. And if you take into account that we whip up a weekly ice cream batch, that’s saying a lot. So if you make one thing pumpkin from us this fall, this no-churn ice cream ought to be it.
And let’s not forget a topping of our keto graham crackers. Absolutely optional, but also highly suggested.
Alternatively, you can whip up a batch of lazy (i.e. no-bake!) graham cracker crumbs. You’ve already encountered these throughout our no-bake cheesecakes, and they’re such an awesome and quick sub!
Making this no-churn keto chocolate ice cream is a breeze. Think cooking up the pumpkin with the spices, melting the sweetener into coconut milk (xylitol and allulose work as inverted sugars of sorts!) whisking in a tad of xanthan gum or arrowroot flour if paleo (which act as a stabilizers here), and incorporating the cooled mixture into whipped cream.
You see, by whipping up the heavy (or coconut) cream you’re incorporating quite a bit of air. And the addition of xanthan gum helps keep your ice cream creamy smooth.
And if you plan on making a larger batch and letting it hang in your freezer, it’s generally a good idea to incorporate a couple of tablespoons of booze into your ice cream. Remember that high alcoholic beverages do not freeze, so they will help your ice cream stay creamy smooth rather than rock-solid. Just don’t overdo it, or you’ll end up with a slushy.
Xylitol is, without a doubt, the best sweetener for keto ice cream. It helps to retain the creamy texture (i.e. just like the alcohol, it prevents it from freezing rock solid), and allows you to skip the churning if need be in many recipes.
And I’ve recently found out that allulose has the same properties in ice cream as xylitol. So feel free to use it too for ultra-scoopable ice cream, just keep in mind that it’s about 70% the sweetness of sugar and xylitol (i.e. you’ll have to add 30% more).
Having said that, this no-churn vanilla ice cream is sooo luscious, that you can get away with using erythritol with relatively good results too. Though it most likely will freeze rock-solid, and you’ll have to let it hang out for about 30 minutes to scoop it out.
And if using xylitol, make sure to be careful if you have a pup (or cat) around the house, as it’s highly toxic to the little guys!
No-Churn Gluten Free & Keto Pumpkin Cheesecake Ice Cream
For the keto pumpkin cheesecake ice cream:
For the keto graham cracker topping (optional)
- 1/2 batch keto graham crackers optional
For the pumpkin cheesecake ice cream
- 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, xylitol, salt, and mix thoroughly. Cook until the xylitol dissolves and everything is well incorporated.
- Sprinkle xanthan gum little by little and whisk (or blend with an immersion blender) until fully combined. You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender).
- Sieve the mixture to a bowl, stir in vanilla extract, cover with a layer of cling film (saran wrap) laid directly over the mixture (to avoid a 'skin' forming), and allow the mixture to cool completely. The texture will be thick and jelly-like (don't worry, your ice cream won't have this texture!).
- 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/immersion blender), but also doable by hand.
- Fold in whipped sour and transfer to a sealable container. Freeze for 5-6 hours (or overnight). Take out your ice cream 10-15 minutes prior to serving (depending on your room temp!) and scoop away.
- 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 or crumbs, fold them in once the ice cream is semi-hard (either right after churning or about 2-3 hours after freezing).
For the graham cracker crumbs (optional)
- Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Transfer toasted almond flour to a medium bowl, and mix in sweetener, cinnamon and salt. Add in butter and mix until thoroughly combined. Form into clumps using your fingertips, transfer to a plate and allow to come to room temperature and freeze for 15-20 minutes before folding into the ice cream.