Ninja Creami Keto Pumpkin Ice Cream
Indulge in the rich, creamy goodness of this Keto Pumpkin Ice Cream, made effortlessly in your Ninja Creami. This delightful dessert combines the warm spices of autumn with a luscious coconut base, perfect for satisfying your sweet cravings while keeping it low-carb. Enjoy a scoop of fall any time of year!
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 24 hours (includes freezing)
- Yield: 4 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 400 ml coconut cream (13.5 fl oz)
- ½ cup pumpkin puree
- 1 oz cream cheese
- ¼ cup low-carb sweetener (e.g., erythritol)
- ½ teaspoon pumpkin pie spice
- 1 oz heavy whipping cream (optional, for texture)
Instructions
- Blend Ingredients: In a blender, combine the coconut cream, pumpkin puree, cream cheese, low-carb sweetener, and pumpkin pie spice. Blend for about 30 seconds until smooth.
- Freeze Mixture: Pour the blended mixture into the Ninja Creami pint container. Seal with the lid and freeze for at least 24 hours.
- Process Ice Cream: After freezing, remove the lid and place the container in the Ninja Creami outer bowl. Lock it in place and select the Ice Cream setting.
- Adjust Texture (if needed): If the texture is too firm, create a hole in the center of the ice cream and add heavy whipping cream. Process again using the Mix-In button.
- Serve: Scoop into bowls and enjoy with a sprinkle of pumpkin spice on top!
Notes
- Serving Suggestions: Pair with warm apple pie or gingersnap cookies for a delightful dessert combo.
- Tips & Tricks: Ensure all ingredients are well-blended to avoid icy patches. If your ice cream is too hard after freezing, let it sit at room temperature for about 10 minutes before scooping.
- Storage/Reheating Instructions: Store in an airtight container in the freezer for up to two weeks. For best results, press plastic wrap against the surface before sealing to prevent ice crystals from forming.
Find it online: https://icecreamin.com/ninja-creami-keto-pumpkin-ice-cream/