This pumpkin and bacon ice cream is a wonderful blend of sweet and salty! Low carb / keto / LCHF / sugar free recipe.
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If you like the combination of sweet and salty – you HAVE to try this ice cream! I’ve tried mixing bacon with sweet things before with my delicious Chocolate-Dipped Bacon. But pumpkin and bacon? It’s *really* good!
I’ve used an ice cream maker in 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!
See my recipe video below or scroll down for the full details and printable recipe card!
In a large bowl, add the following: pumpkin puree (100% pumpkin – no fillers), heavy cream, low carb sweetener (granular Swerve or similar), whey protein powder, pumpkin pie spice, and xanthan gum. Xanthan gum is a zero carb thickener that I featured in my tips on how to make soft scoop low carb ice cream!
Use a stick blender to whizz everything together until smooth. Pour the mixture (it will be pretty thick, so grab a spatula!) into an ice cream maker. Churn until ice crystals are starting to form, then remove the churning blade. Add some chopped cooked bacon, stir well, and transfer it to a dish. Place in the freezer for at least an hour until frozen.
Low Carb Pumpkin and Bacon Ice Cream #lowcarb #Keto #LCHF #sugarfree #bacon Click To Tweet