This Low-Carb Candied Pecan Pumpkin Ice-Cream recipe makes a delicious dessert. This recipe can be part of a low-carb, ketogenic, Atkins, gluten-free, grain-free, diabetic, and Banting diets.

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This Low-Carb Candied Pecan Pumpkin Ice-Cream recipe makes a delicious dessert. This recipe can be part of a low-carb, ketogenic, Atkins, gluten-free, grain-free, diabetic, and Banting diets.

As kids go back to school and leaves begin to turn up north, it’s still hot here in North Carolina. Seriously, it’s still in the 80’s and 90’s almost every day. I’m looking forward to the end of this heat and the arrival of sweater weather! I yearn for the smell of autumn leaves after a good rain. I long for taking long walks in the crisp air. Most of all, I dream of pumpkin spice and a cup of tea.

The extended heat doesn’t keep me from avoiding pumpkin recipes, however. No way! I love pumpkin spices too much! Autumn treats make me feel like it’s fall, no matter what the weather is like outside. I may still enjoy pumpkin spice, but I change the way I enjoy it to match the weather outside.

This Low-Carb Candied Pecan Pumpkin Ice-Cream recipe makes a delicious dessert. This recipe can be part of a low-carb, ketogenic, Atkins, gluten-free, grain-free, diabetic, and Banting diets.

With this recipe, I don’t heat up the kitchen by turning on the oven! Instead, I do some brief cooking on the stove and then let the ice cream maker do the work! Ice-cream is the perfect way to enjoy pumpkin when summer heat just won’t leave!

This ice-cream is more like frozen custard than some of our other ice-creams. It’s like pumpkin pie filling that’s been turned into ice-cream. I use eggs, cream, and real pumpkin puree for clean, real food taste.

This Low-Carb Candied Pecan Pumpkin Ice-Cream uses a half batch of my candied pecan recipe. I recommend that you make an entire batch of pecans, then just use half in the ice-cream. These tasty little pecans have a way disappearing. If you start with a whole batch, hopefully you’ll still have half when it’s time to add them into the ice-cream.  If you have extras, they make a great snack, or can be used to garnish the ice-cream.Of course, if you don’t like pecans, they can always be left out.

This Low-Carb Candied Pecan Pumpkin Ice-Cream recipe makes a delicious dessert. This recipe can be part of a low-carb, ketogenic, Atkins, gluten-free, grain-free, diabetic, and Banting diets.

This Low-Carb Candied Pecan Pumpkin Ice-Cream recipe makes a great pumpkin spice dessert for those warmer days in early fall, or anytime that pumpkin spice craving comes over you.

Love pumpkin spice recipes? You may also want to check out our Low-Carb Pumpkin Almond Flour Waffles, our Low-Carb Slow-Cooker Pumpkin Custard, or this recipe for low-carb crustless pumpkin pie. Enjoy!

-Annissa

This Low-Carb Candied Pecan Pumpkin Ice-Cream recipe makes a delicious dessert. This recipe can be part of a low-carb, ketogenic, Atkins, gluten-free, grain-free, diabetic, and Banting diets.
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Low-Carb Candied Pecan Pumpkin Ice-Cream

This Low-Carb Candied Pecan Pumpkin Ice-Cream recipe makes a delicious dessert. This recipe can be part of a low-carb, ketogenic, Atkins, gluten-free, grain-free, diabetic, and Banting diets.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings 6
Author Annissa Slusher

Ingredients

  • 2 cups unsweetened almond milk quantity divided
  • 1 packet unflavored gelatin
  • 3/4 cup granulated stevia/erythritol blend
  • 2 large eggs
  • 1 cup pumpkin puree canned works fine
  • 2 teaspoons pumpkin pie spice
  • 1 cups heavy whipping cream
  • 3/4 cup candied pecans (1/2 of the amount the recipe makes)

Instructions

  1. Pour one cup almond milk into a small bowl. Sprinkle gelatin on top. Allow to sit, undisturbed for about 5 minutes to allow gelatin to bloom.

  2. Meanwhile. in a medium saucepan, whisk together the granulated stevia/erythritol blend and the eggs. Whisk in pumpkin and pumpkin spice. After gelatin has bloomed, whisk in gelatin. 

  3. Bring the mixture just to a simmer, then remove from heat. Allow to cool about 5 minutes at room temperature, then cool in the refrigerator, uncovered for 45 minutes. stirring occasionally. Do not cool too long or the mixture will set.

  4. Remove pumpkin mixture from the refrigerator and whisk in heavy cream and remaining cup of almond milk. Pour mixture into an ice-cream freezer and freeze according to manufactures instructions. 

  5. When ice-cream reaches the desired consistency, transfer to a freezer-safe container with a lid. Stir in candied pecans, cover, and place container in the freezer to further harden the ice-cream.

  6. If ice-cream is too hard to dip when it's time to serve, allow to soften at room temperature for 10-15 minutes.

Recipe Notes

Serving size: About 7 ounces

Per serving:

Calories 289

Fat (g): 23

Carbs (g): 6

Fiber (g): 2.4

Protein (g): 5

Net carbs (g) 3.6