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!
If I do not have an ice cream machine can I use a kitchen aid mixer?
Hi Sandra, do you have the ice cream attachment for the Kitchen Aid mixer? I can’t find any reliable information online for making ice cream just using the stand mixer. It might be possible, but I would just be careful about sticking anything too frozen in there. Nobody wants a burned out motor 😀
I really liked the light flavor with this. Refreshing! My ice cream came out a little icey in texture. Any tips on how to get this ice cream to come out creamier?
Thanks!
Did you use an ice cream machine, or stick it in the freezer and let it freeze over time? Typically the swirling motion of the ice cream machine will stop the crystallization process and it will create a creamier texture.
I did use an ice cream machine. One with a compressor and everything. I have made a couple other keto ice cream recipes with the same machine and neither of them had any ice crystallization issues. Very weird, dunno what I missed. If you’re not having that issue I’ll see if it happens next time. Thanks!
I also use one with a compressor and didn’t run into the crystallization problem. Immersion blending the mix before putting it in sometimes helps emulsify the fats together. I’ve had some problems in the past when I don’t blend the mixture and have an icy “wall” build up on the metal container inside the ice cream maker. If you do try it again – let us know!
I see you’re using uncooked egg yolks. I’ve had food poisoning WAY too often to trust myself to this. None of my local markets sell pasteurized eggs, so I usually buy the cartons of pasteurized egg product, but that means it’s not all yolks. Any idea if I could add more xanthan gum to thicken this a bit if I’m using the egg product?
I don’t know if that would work, but you can pasteurize your own eggs at home. You just need a thermometer to measure the temperature of the water (something like a candy thermometer.) Place room temperature eggs in cold water and bring the water up to 140°F for 3 minutes before moving the eggs to an ice bath. You may need to turn the temp down to keep it from going higher during the 3 minutes. Eggs begin to cook at 144°F.
Can Almond milk be used instead of coconut milk?
I think that would work!
Thank you 🙂 I’m so new to Keto I wasn’t sure.
This ice cream is RIDICULOUSLY AMAZING !!! I was a little hesitant about the cottage cheese but it sounded so good I went ahead with it. And am I glad I did, this is out of this world! I decided to make a double batch but didn’t have enough coconut milk so in addition to the coconut milk I used 1 cup sour cream and 1 cup heavy whipping cream. I made my pecans into a praline sauce to serve over top of the ice cream. My partner declared this THE BEST ICE CREAM EVER !!! So glad I tried this, it will definitely be a recipe I will repeat often.
Super happy to hear you guys liked it! Your subs sound great, too. Glad it’ll go into your rotation 😊