Low Carb Pumpkin Spice Ice Cream

It’s pumpkin season people! That means you can’t have too many low carb pumpkin recipes. I just love the spices of the fall season.  Even though this is an ice cream recipe you can’t go wrong having this in your arsenal.  If you live in place where the weather is mild, well Ice cream is welcomed year round.

This is as easy as it get’s and no need for an ice cream maker, so no excuses give this recipe a whirl.


1 15 oz can of Pumpkin Puree

1 Full Fat Coconut Milk

1 Cup of Heavy Whipping Cream

1 Cup of Swerve or Other Sugar Substitute

10 Drops of Stevia Liquid

1 tsp of Pumpkin Spice

1 tsp vanilla

1/4 tsp of Goan Xacuti (optional but this really is an amazing spice mixture. For more info. go to www.goanimports.com

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Heavy Whipping Cream and Coconut milk

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Pumpkin Puree Folded in

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Pumpkin Puree and Full Fat Coconut Milk

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Goan Xacuti Spice Mix and Pumpkin Spice

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Pumpkin Spice Ice Cream


In a heavy mixer beat the whipping cream until peaks form on high. With the mixer on low add the coconut milk, swerve or other sugar substitute, stevia, vanilla, pumpkin spice, Goan Xacuti. Turn the mixer off and fold in a can of pumpkin puree until fully combined.

Place in glass Pyrex containers in the freezer for a couple of hours until firm.


15 thoughts on “Low Carb Pumpkin Spice Ice Cream

  1. Nandini says:

    Reblogged this on Goan Imports and commented:
    It’s Pumpkin season and Spices are not defined only for savory foods but at times they can enhance the taste of a sweet dish. Thanks to Hilda from FitToServe for the mention and for exploring new ways of adding some heat to a Pumkin Spiced IceCream.

    Liked by 1 person

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