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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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.
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 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 autumn dessert. 🍦
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.
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
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.
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.
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.
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.
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.
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
This ice cream looks like the perfect fall treat! I want to make it for a friend who’s lactose intolerant, so could I replace the heavy whipping cream with coconut milk?
Absolutely. Coconut cream would make it even more divine!
-Annissa
I have the Nutiva Coconut Manna .. I wonder if I could use this .. ??
Hi Dana,
I’ve used some Nutiva products before, but am not familiar with their coconut Manna, so I don’t know if it will work or not. I do think coconut milk or cream should work just fine.
-Annissa
I would really like to try this recipe, however, is there any way I could use a liquid stevia instead of granulated? Would it change the consistency at all?
Hi Hannah,
This ice-cream portion of this recipe would probably work using liquid stevia. The consistency might be a little harder and not as creamy. To off-set this issue, you may want to increase the amount of cream by about a half cup and decrease the amount of almond milk by a half cup. The candied pecans probably won’t be as successful if you try to use liquid stevia. You could just use regular, non-candied pecans and they would be good as well.
-Annissa
I just bought a ice cream maker and tried this recipe last night. It was a huge success with my family. Can’t wait to try some of your other ice cream recipes. Thanks so much!
You’re going to love having an ice cream maker! Home made ice cream is so much better than store bought. Thanks for the feedback!
Annissa
I only have granulated erythritol and stevia packets or drops. What would you recommend?
Gloria, I wouldn’t try to use the stevia drops. The erythritol helps keep the ice cream soft.If your packets are twice as sweet as sugar (like Pyure which I used in the recipe), you could measure out the same amount as in the recipe. If it is the same sweetness level as sugar, you would need to use twice as much as in the recipe. Good luck!
-Annissa
Hi! Any way to make this without an ice cream maker?
My husband would love this!
The final product will be much harder if you don’t use an ice-cream freezer. There are ways to probably make it work, but it’s almost a whole different recipe and I would hate to make that many changes without trying it myself before recommending it to someone else.
-Annissa
Have you ever tried to make ice cream using glycerin? I’ve seen several recipes using it, although I have yet to try it. They say it makes the ice cream really smooth and scoop-able..
I haven’t tried glycerin, but now I’m curious. I’m up for trying anything to help make it more scoop-able.
-Annissa
Looks really yummy and would like to try. Can you please specify the measurement of 1 packet unflavored gelatin? I have unflavored beef gelatin, will that work?
There are about 2 1/4 to 2 1/2 teaspoons gelatin in each packet. I’m not sure if your gelatin would work. Are there any instructions for substitution on the package? I would think the company might offer some guidance on this. I have been planning to try out some beef gelatin. How do you like it?
-Annissa
Would other nut milks work in place of Almond Milk? I have Macadamia Nut Milk currently
Any nut milk would work. Your macadamia nut milk is perfect.
-Annissa