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    Home » Desserts

    Pumpkin Cheesecake Ice Cream

    Published: Aug 13, 2021 · Updated: Nov 10, 2023 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeNut FreeEgg FreeLow CarbVegetarianKeto

    Pumpkin cheesecake ice cream makes a delicious low carb dessert.  If you like pumpkin pie and ice cream then this is the recipe for you.  

    This low carb dessert is perfect for that time between summer and fall when it's still too warm to bake but you are hankering for warm spices. All of the flavours of pumpkin pie, with a cheesecake taste in an ice cream.

    pumpkin cheesecake ice cream

    How to make pumpkin cheesecake ice cream

    This is an easy low carb ice cream recipe that can be made in an ice cream maker or as a no churn recipe. I used an ice cream maker just for an extra creamy texture.

    All you need to make this keto ice cream is a handful of ingredients:

    • Pumpkin puree - I used tinned puree. Always check the sugar content.
    • Coconut milk - tinned coconut milk is used as it freezes well. Almond milk could be used but it may be icier.
    • Cream cheese - No cheesecake recipe is complete without cream cheese!
    • Low Carb sweetener - Allulose is always great for keto ice cream recipes, but try a golden low carb sweetener to enhance the pumpkin spice flavour.
    • Pumpkin spice - If you can't find a jar of pumpkin spice you can mix your own.

    Home made pumpkin spice

    When I can't find pumpkin spice it's easy to make a batch of homemade which can be tweaked to your own taste too. Grab your spices and mix!

    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground all spice
    • 1 teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg
    pumpkin cheesecake ice cream

    This post may contain affiliate links. Please read my disclosure policy for more information.

    More Fall Keto Desserts

    If you enjoy the flavors of cream cheese, pumpkin and warm spices, try our pumpkin cheesecake bars recipe. And for more fall low carb desserts we have these:

    Pumpkin Mousse

    Pumpkin Mousse Cake

    Spiced Chocolate Brownies

    Chocolate Pecan Torte

    Pumpkin Coffee Cake

    This recipe was originally published in March 2016. I've updated the photographs and content but the recipe remains the same.

    pumpkin ice cream

    Pumpkin Cheesecake Ice Cream

    Angela Coleby
    A low carb ice cream that tastes like a pumpkin cheesecake makes a great dessert for Fall.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Freezing time 5 hours hrs
    Course Desserts, Ice Cream
    Cuisine Low Carb
    Servings 10 Servings
    Calories 166 kcal

    Ingredients
     
     

    • 400 ml coconut milk tin
    • 8 oz cream cheese
    • ¾ cup pumpkin puree
    • ¼ cup monkfruit golden preferable
    • 1 teaspoon vanilla extract
    • 3 teaspoons pumpkin spice

    Instructions
     

    • Place all the ingredients in a food processor (or use a hand blender) and blitz until smooth.
    • Either - place in your ice cream maker and follow the instructions OR
    • Pour into a tupperware container and place in the freezer, stiring every 45 minutes to distribute the ice crystals.
    • Freeze until firm.
    • Eat and enjoy!

    Notes

    Makes 10 servings
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1servingCalories: 166kcalCarbohydrates: 4gProtein: 2gFat: 16gFiber: 1g

    The information shown is an estimate provided by an online nutrition calculator.

    Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Elizabeth

      January 30, 2022 at 11:05 pm

      Love this recipe! Could I sub heavy cream for coconut milk?
      Thanks!

      Reply
      • Angela Coleby

        February 01, 2022 at 2:43 pm

        Yes you could, it would be deliciously creamy!

        Reply
    2. Brigida Sullivan

      October 22, 2021 at 4:54 pm

      We belong to a gourmet club. October 29 is our turn. Both my husband nd I have been low carb/keto for close to five years. I wanted something to accompany by pumpkin cake and I saw your recipe. Did a trial run today. Outstanding!

      Reply
      • Angela Coleby

        October 23, 2021 at 11:26 am

        Delighted you enjoyed it! Thank you for your lovely review!

        Reply
    3. Rosie

      October 06, 2019 at 9:25 pm

      Sounds very good. Please tell me how many Ounces in the tin of coconut milk.
      Thank you
      Rosie

      Reply
      • Angela Coleby

        October 08, 2019 at 9:52 am

        13.5 fluid ounces or 400 ml

        Reply
    4. Christina

      May 31, 2018 at 4:43 pm

      What is a “tin” of coconut milk? How much?

      Reply
      • Angela Coleby

        June 05, 2018 at 10:03 am

        Tinned coconut milk is usually thicker than the carton and is 165 ml/5.6 fl oz in volume.

        Reply
    5. Elaine @ foodbod

      March 04, 2016 at 12:49 pm

      Interesting recipe! ?

      Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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