Keto Pumpkin Spice Fat Bomb Ice Cream
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Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Corn-free, Grain-free, Nut-free, Low-Carb, Keto
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Sugar-free, dairy-free, keto creamy ice cream without the coconut milk or nuts. A keto frozen festive fat bomb infused with pumpkin puree and pumpkin spices.
Ingredients
Instructions
  1. Add all ingredients but ice cubes into the jug of your high powered blender. Blend on high for 2 minutes, until creamy.
  2. While the blender is still running, remove the top portion of the lid and drop in 1 ice cube at a time, allowing the blender to run about 10 seconds between each ice cube. The goal here is to dilute the mixture just a bit and make it cold so it will run through the ice cream maker easier. If you have a Vitamix, there is a small space at the top, just big enough to drop in the ice cube. If you don’t have a hole in your lid, turn off the blender each time as you add an ice cube, one at a time.
  3. Once all of the ice has been added, pour the cold mixture into your ice cream maker and churn on high for 20-30 minutes, depending on your ice cream maker. If you do not have an ice cream maker, transfer the mixture to 9x5 loaf pan and place in the freezer. Set the timer for 30 minutes before taking out to stir. Repeat for 2-3 hours, until desired consistency is met.
  4. Serve immediately as soft-serve or scoop into a 9x5 loaf pan and freeze for 45 minutes or so. Store covered in the freezer for up to a week.
Notes
Ice Cream Maker: I’ve had this Cuisinart Ice Cream Maker for 4 years and it’s served me well. Under $80 and perfect for cold dairy-free, keto treats!

Cacao Butter: is the fat from chocolate. I like purchasing these cacao butter wafers because they’re a lot easier to work with than the chunks.

Coconut Oil: If you don’t want to use coconut oil in this keto recipe, you can use an equal amount of additional cacao butter.

Xylitol: our bodies have the enzyme required to breakdown xylitol, but it requires that we start off slow in our intake. If you don’t want to use xylitol, alcohol-free stevia is another option, or raw honey, or any other sweetener of your choice. I chose xylitol and stevia because it keeps the carb count low.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2015/11/no-sugar-pumpkin-spice-fat-bomb-ice-cream-keto/