Pumpkin Ice Cream with Pecans

Two classic flavors are combined into one in this yummy recipe, perfect for fall evenings.

Serves 4


½ cup toasted and chopped pecans

2 tbsp. salted butter

½ cup cottage cheese

½ cup pumpkin puree

1 tsp. pumpkin spice

2 cups coconut milk

3 egg yolks

½ tsp. xanthan gum

⅓ cup erythritol

20 drops liquid stevia

1 tsp. maple extract


  1. Roast the butter and pecans in a saucepan for 8-10 minutes.
  2. Blend together the rest of the ingredients using an immersion blender.
  3. Add the mixture to an ice cream machine, adding the pecans and butter on top.
  4. Follow the instructions of the machine, and enjoy.

Nutritional Info per Serving

Calories: 250

Fat: 22g

Net Carbs: 4g

Protein: 7g