[No-Churn] Keto Pumpkin Ice Cream with Candied Pecans

November 4, 2020

Any pumpkin lovers out there?!

This recipe is for YOU!

Luscious coconut milk, fresh whipped cream, and fragrant pumpkin spice combine to make an ultra-creamy ice cream that is the perfect fall-time treat.

It’s 100% guilt-free and the best part… no ice cream maker required!

Just freeze for a few hours and enjoy this sinfully delicious keto dessert.

And don’t forget a generous topping of Maple Candied Pecans on top :)

Enjoy!

Yields	Prep Time	Total Time
8 Servings	8 Mins	3 Hours

Ingredients:

Qty:	Item:
1 cup	Pumpkin Puree
1 ½ cup	Unsweetened Coconut Milk
1 tsp	Vanilla Extract
¾ cup	Powdered Erythritol Sweetener
1 tsp	Pumpkin Pie Spice
2 cups	Heavy Whipping Cream
1/2 cup	Keto Farms Maple Candied Pecans - chopped

Directions:

1	In a large heavy-bottomed pot, whisk together the pumpkin puree, coconut milk, vanilla, sweetener, and pumpkin pie spice.
2	Heat over medium heat, stirring frequently. Bring the mixture to a low boil and allow to simmer for 5 minutes.
3	Remove from the heat, stir in the heavy cream, and refrigerate until cold.
4	Place the mixture in a deep stainless steel baking dish and freeze for 45 minutes. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer.
5	Continue to check the mixture every 30 minutes, stirring as it’s freezing. Use a hand held mixer or blender, if you like. Repeat this process for 2 to 3 hours, or until frozen.
6	After the last stir, add chopped candied pecans on top. Freeze until firm.

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