This keto pumpkin ice cream is rich, creamy and full of warm pumpkin pie spice, with crunchy bits of sugar-free candied bacon folded through for a sweet and salty twist. It tastes like fall in a bowl, and each scoop has just 6g net carbs.
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If you love the combination of sweet and salty, you HAVE to try this one. I've mixed bacon with sweet things before with my Low Carb Chocolate Dipped Bacon, but pumpkin and bacon? Trust me, it's really good. The bacon gets a quick candied coating in the oven, so it stays crunchy and a little caramelized against the smooth, spiced pumpkin base. And if bacon in ice cream still sounds like a step too far, don't worry: the pumpkin ice cream is delicious all on its own (see the variations below).
Key Ingredients & Substitutions
- Pumpkin puree. Use plain canned 100% pumpkin puree, not pumpkin pie filling, which is loaded with sugar. Homemade roasted pumpkin puree works too, as long as it's thick rather than watery.
- Heavy cream. This is what makes the ice cream rich and creamy with so few carbs. Use full-fat heavy whipping cream. For a dairy-free version, full-fat canned coconut cream works, with a light coconut flavor.
- Monk fruit sweetener with allulose. I use Lakanto Classic Monk Fruit Sweetener with Allulose. Allulose keeps homemade keto ice cream softer and more scoopable than erythritol, which freezes rock hard. I explain why in my guide to How To Make SOFT Low Carb Ice Cream.
- Pumpkin pie spice. Pumpkin pie spice gives you all the cozy flavor in one jar. No blend? Use 1 teaspoon cinnamon plus a pinch each of ginger, nutmeg and cloves.
- Bacon. Regular-cut bacon crisps up best for candying. Thick-cut works, but it needs a few extra minutes in the oven and stays chewier once frozen.
- Golden monk fruit sweetener. A brown-sugar-style sweetener like Lakanto Golden Monk Fruit Sweetener with Allulose gives the bacon a caramelized, maple-like glaze with no sugar.
Helpful Tips
Don't overblend the base. Blend the pumpkin, cream, sweetener and spice for just 10 to 15 seconds, until smooth. If you keep going, the cream starts to whip and the mixture turns thick and grainy before it ever reaches the freezer.
Chill the mixture well. A really cold base churns faster and freezes with smaller ice crystals, which means a smoother ice cream. Give it at least two hours in the fridge, or make it the night before.
Churn or no-churn, both work. With an ice cream maker, pour in the chilled base and churn for 15 to 20 minutes, until it looks like soft serve. Make sure the freezer bowl has been in the freezer for at least 24 hours first. No ice cream maker? Pour the base into a shallow container, freeze it, and stir it hard with a fork or whisk every 30 to 45 minutes for 3 to 4 hours. Setting a timer helps! The no-churn version is a little denser, but still creamy.
Watch the candied bacon closely. Allulose browns faster than sugar, so check the bacon for the last 5 minutes of baking and pull it as soon as it's deep golden. Let it cool completely before chopping, because it crisps up as it cools.
Add the bacon at the right time. Fold the bacon in once the ice cream has firmed up in the freezer for about 45 minutes. If you add it straight from the churn, the pieces sink to the bottom. Save a few pieces to sprinkle on top when you serve.
Variations
- Skip the bacon. Leave the bacon out completely for a classic keto pumpkin ice cream. You'll only need the ice cream ingredients, and the carbs stay about the same.
- Add pecans. Swap the bacon for ½ cup chopped pecans. Toast them in a dry skillet, or candy them on the baking sheet with the golden sweetener exactly like the bacon, for a pumpkin pecan pie flavor.
- Bacon and pecans. Use half the bacon and ¼ cup candied pecans for extra crunch in every bite.
- Salted caramel swirl. Drizzle a few spoonfuls of Low Carb Caramel Sauce between layers as you pack the ice cream into its container.
- Pumpkin cheesecake. Blend 2 ounces of softened cream cheese into the base for a tangy, cheesecake-style ice cream.
Serving Ideas
Serve scoops in small bowls with the extra candied bacon on top, a sprinkle of cinnamon, or a spoonful of sugar-free whipped cream. It's a fun, unexpected dessert for a fall dinner party, and a great low carb alternative to pumpkin pie on Thanksgiving.
For more ways to dress it up, check out my 25+ Low Carb Ice Cream Toppings. A drizzle of warm caramel sauce is my favorite.
Storing & Freezing
You can make the ice cream base and the candied bacon ahead. The blended base keeps covered in the fridge for up to 2 days before churning, and the chopped candied bacon keeps in an airtight container in the fridge for up to 5 days.
Store the finished ice cream in an airtight, freezer-safe container with a piece of parchment pressed onto the surface to stop ice crystals forming. It keeps for up to 2 weeks, but the bacon is crispest in the first few days. Homemade keto ice cream firms up more than store-bought, so let it sit on the counter for 5 to 10 minutes before scooping.
More Low Carb Ice Cream and Pumpkin Recipes
If you loved this recipe, here are a few more you might enjoy:
- Low Carb Salted Caramel Ice Cream
- Sugar Free No Carb Ice Cream
- Low Carb Pumpkin Mousse
- Keto Pumpkin Fat Bombs
📖 Recipe
Keto Pumpkin Ice Cream (with Candied Bacon)
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and lay the bacon slices on it in a single layer.
- Sprinkle the golden monk fruit sweetener evenly over the bacon and press it on lightly. Bake for 18 to 22 minutes, until the bacon is deep golden and crisp. Watch it closely for the last 5 minutes, because allulose browns quickly.
- Move the bacon to a clean sheet of parchment and let it cool completely (it crisps up as it cools). Chop it into small pieces and refrigerate until needed.
- Add the pumpkin puree, heavy cream, monk fruit sweetener and pumpkin pie spice to a blender. Blend for 10 to 15 seconds, just until smooth. Don't overblend, or the cream starts to whip and thicken.
- Pour the mixture into a bowl, cover and refrigerate for at least 2 hours, until very cold.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's directions, about 15 to 20 minutes, until it's thick like soft serve.
- Spoon the ice cream into a freezer-safe container and freeze for about 45 minutes, until firm but not solid. Fold in most of the chopped candied bacon, saving a little for the top.
- Freeze for at least 2 more hours, until firm. Let it sit at room temperature for 5 to 10 minutes before scooping, then sprinkle with the remaining candied bacon.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
[…] 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!!! […]