Who says you can't eat ice cream in the Fall? This pumpkin and bacon ice cream is a wonderful blend of sweet and salty autumn flavors! This recipe is low carb, keto, LCHF, and sugar free recipe.
This post may contain affiliate links.
If you love the irresistible combination of sweet and salty flavors – you HAVE to try this keto pumpkin ice cream!
I've tried mixing bacon with sweet things before with my delicious Chocolate-Dipped Bacon. But pumpkin and bacon? Yes, trust me. It's *really* good!
I've used an ice cream maker for this recipe but you can still make it if you don't have one – just follow step one from the recipe card below, place it in the freezer, then churn it by hand every hour or so. Setting a timer is useful if you do this!
How to Make Keto Pumpkin Ice Cream
Add some pumpkin puree (100% pumpkin – no fillers), heavy cream, allulose sweetener and pumpkin pie spice to a blender.
Allulose is a keto sweetener that I featured in my tips on how to make soft scoop low carb ice cream! It really makes a huge difference to the scoopability of the final ice cream. Yes, I said scoopability as if it was a real word.
Blend everything together until smooth – but do not overblend or the mixture will become too thick. Transfer the mixture to a bowl and chill for at least two hours.
Pour the mixture into an ice cream maker. Churn until ice crystals are starting to form, then remove the churning blade.
Transfer the ice cream to a dish or container, and place it in the freezer.
After about 45 minutes – when the ice cream is firm but not solid, stir in some chopped cooked bacon.
Return it to the freezer for at least two hours or until completely frozen.
And if you love this ice cream, be sure to check out my other delicious keto ice cream recipes and these fun fall treats:
Keto Pumpkin Ice Cream (with bacon!)
This pumpkin and bacon ice cream is a wonderful blend of sweet and salty! Low carb, keto, LCHF, and sugar free recipe.
Ingredients
- ¾ cup pumpkin puree, 100% pumpkin no fillers
- 1¼ cup heavy cream
- ¼ cup allulose sweetener
- 1½ tsp pumpkin pie spice
- 8 slices of cooked bacon, chopped
Instructions
- Add everything apart from the bacon to a blender and blend until smooth.
- Transfer the mixture to a bowl and chill for two hours.
- Pour the mixture into an ice cream maker. Churn until ice crystals are starting to form, then remove the churning blade.
- Transfer the mixture to a container, and place in the freezer.
- After 45 minutes, stir in the bacon, and return it to the freezer for at least two hours.
Notes
5.2g net carbs per serving (quarter of the recipe)
This recipe makes about 2 cups of ice cream.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 4 Serving Size Approx. ½ cupAmount Per Serving Calories 378Total Fat 35gSaturated Fat 20gTrans Fat 0.9gCholesterol 107mgSodium 410mgCarbohydrates 6.6gNet Carbohydrates 5.2gFiber 1.4gSugar 3.7gProtein 10g
39 Best Low-Carb and Keto Pumpkin Recipes — Ditch The Carbs
Thursday 31st of October 2019
[…] 25: Low Carb Pumpkin and Bacon Ice Cream by Step Away from the Carbs – If you love the blend of sweet and salty, try this recipe for pumpkin and bacon ICE CREAM!!! […]