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Low Carb Pumpkin and Bacon Ice Cream

Low CarbKetoGluten FreeSugar FreeLCHF

This pumpkin and bacon ice cream is a wonderful blend of sweet and salty! Low carb, keto, LCHF, and sugar free recipe.

Low Carb Pumpkin and Bacon Ice Cream - a sweet and salty frozen treat! Keto, LCHF, and gluten 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!

How to Make Low Carb Pumpkin and Bacon 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!

Low Carb Pumpkin and Bacon Ice Cream - a sweet and salty frozen treat! Keto, LCHF, and gluten free recipe.

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.

Low Carb Pumpkin and Bacon Ice Cream - a sweet and salty frozen treat! Keto, LCHF, and gluten free recipe.

 

Pour the mixture into an ice cream maker. Churn until ice crystals are starting to form, then remove the churning blade.

Low Carb Pumpkin and Bacon Ice Cream - a sweet and salty frozen treat! Keto, LCHF, and gluten free recipe.

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.

Low Carb Pumpkin and Bacon Ice Cream - a sweet and salty frozen treat! Keto, LCHF, and gluten free recipe.

Return it to the freezer for at least two hours or until completely frozen.

Low Carb Pumpkin and Bacon Ice Cream - a sweet and salty frozen treat! Keto, LCHF, and gluten free recipe.

 

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Low Carb Pumpkin and Bacon Ice Cream

Low Carb Pumpkin and Bacon Ice Cream

Yield: 4 Servings
Prep Time: 5 minutes
Freezing Time: 3 hours
Total Time: 3 hours 5 minutes

This pumpkin and bacon ice cream is a wonderful blend of sweet and salty! Low carb, keto, LCHF, and sugar free recipe.

Ingredients

Instructions

  1. Add everything apart from the bacon to a blender and blend until smooth.
  2. Transfer the mixture to a bowl and chill for two hours.
  3. Pour the mixture into an ice cream maker. Churn until ice crystals are starting to form, then remove the churning blade.
  4. Transfer the mixture to a container, and place in the freezer.
  5. 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.

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Nutrition Information
Yield 4 Serving Size Approx. ½ cup
Amount Per Serving Calories 378Total Fat 35gSaturated Fat 20gTrans Fat 0.9gCholesterol 107mgSodium 410mgCarbohydrates 6.6gNet Carbohydrates 5.2gFiber 1.4gSugar 3.7gProtein 10g
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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!!! […]

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