The truth is, I couldn’t decide between which 2 favorite Thanksgiving flavors to create. I could either do Pumpkin Pie, or I could do Pecan Pie. The longer I thought on it, the more clear this idea became: combine the both! The flavors of Pumpkin Pecan Pie Ice Cream are really great together. You get a creamy bite with pumpkin inside, then after you savor the flavor, maple and pecan come through.
Whether your family is on the ketogenic diet or not, people will gobble this up and ask for more – so make sure you have extra on hand! It’s super simple to make – it’ll be ready for your ice cream machine in less than 15 minutes. Plus, it’d go perfectly with a slice of keto pie!
For extra decadence, you can add 3-4 oz. cream cheese to this recipe. Just remember that it will add some extra carbs into the recipe, so you’ll have to account for that in your macros. I found it smooth and creamy without the need to add any extra; the egg yolks help out a lot.
Don’t forget to check out our other ice cream flavors like Strawberry Swirl Ice Cream.
Yields 4 one cup servings of Pumpkin Pecan Pie Keto Ice Cream
The Preparation
- 1/2 cup toasted pecans
- 2 cups unsweetened carton coconut milk
- 1/2 cup cottage cheese
- 1/2 cup pumpkin puree
- 1/3 cup erythritol
- 3 large egg yolk
- 2 tablespoons butter, salted
- 1 teaspoon pumpkin pie spice
- 1 teaspoon maple extract
- 1/2 teaspoon xanthan gum
- 20 drops liquid stevia
The Execution
1. Chop toasted pecans and put on the stove with butter. Leave this over low heat so that the butter can brown. If you don’t have toasted pecans, place into a pan plain and toast over low heat for about 7-10 minutes.
2. Place all of the rest of the ingredients into a container that can house your immersion blender.
3. Using your immersion blender, blend all of the ingredients together into a smooth mixture.
4. Add mixture to your ice cream machine, as per instructions of your manufacturer.
5. Lastly, once your butter is browned and the pecans have soaked up some of the butter, place inside of the ice cream machine.
6. Follow the churning instructions as per your ice cream maker manufacturers instructions. Enjoy!
This makes a total of 4 servings of Pumpkin Pecan Pie Ice Cream. Each serving comes out to be 251 calories, 21.8g fats, 3.9g net carbs, and 6.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 cup toasted pecans | 359 | 37.4 | 7.2 | 5 | 2.2 | 4.8 |
| 2 cup unsweetened carton coconut milk | 90 | 8 | 0 | 0 | 0 | 0 |
| 1/2 cup cottage cheese | 107 | 4.7 | 3.7 | 0 | 3.7 | 12.1 |
| 1/2 cup pumpkin puree | 42 | 0.3 | 9.9 | 3.6 | 6.4 | 1.4 |
| 1/3 cup erythritol | 13 | 0 | 0 | 0 | 0 | 0 |
| 3 large egg yolk | 164 | 13.5 | 1.8 | 0 | 1.8 | 8.1 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1 teaspoon pumpkin pie spice | 6 | 0.2 | 1.2 | 0.3 | 1 | 0.1 |
| 1 teaspoon maple extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/2 teaspoon xanthan gum | 8 | 0 | 1.8 | 1.8 | 0 | 0 |
| 20 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1004 | 87.2 | 26.3 | 10.6 | 15.6 | 26.6 |
| Per Serving (/4) | 251 | 21.8 | 6.6 | 2.7 | 3.9 | 6.7 |
Pumpkin Pecan Pie Ice Cream
Ingredients
- ½ cup toasted pecans
- 2 cup unsweetened carton coconut milk
- ½ cup cottage cheese
- ½ cup pumpkin puree
- ⅓ cup erythritol
- 3 large egg yolk
- 2 tablespoon butter salted
- 1 teaspoon pumpkin pie spice
- 1 teaspoon maple extract
- ½ teaspoon xanthan gum
- 20 drop liquid stevia
Instructions
- Chop the toasted pecans and add them to a pan with butter over gentle heat. If using raw pecans, place them in a pan and toast over low heat for about 7–10 minutes first.
- Place the remaining ingredients in a container with room for an immersion blender.
- Blend the ingredients together into a smooth mixture.
- Pour the mixture into an ice cream machine.
- Once the butter is browned and the pecans have soaked up some of the butter, add this mixture to the ice cream machine.
- Follow the manufacturer's instructions to churn the ice cream. Enjoy!
