When crisp autumn air rolls in, there’s nothing better than a cozy dessert that captures the season’s best flavors. This Keto Pumpkin Pecan Ice Cream does just that, blending the warmth of pumpkin spice with the rich, nutty crunch of brown butter pecans. We’re using a secret ingredient—cottage cheese—to create an unbelievably creamy, protein-packed base without the extra carbs. It’s a decadent, guilt-free treat that will have you celebrating fall with every single scoop!
Ingredients
• ½ cup (55g) toasted and chopped pecans
• 2 tbsp. (28g) salted butter
• ½ cup (113g) full-fat cottage cheese
• ½ cup (122g) pumpkin puree
• 1 tsp. (3g) pumpkin spice
• 2 cups (480ml) full-fat coconut milk, chilled
• 3 large egg yolks
• ½ tsp. (1.5g) xanthan gum
• ⅓ cup (64g) erythritol
• 20 drops liquid stevia, or to taste
• 1 tsp. (5ml) maple extract
Instructions
1. Directions
2. Prepare the Brown Butter Pecans: In a small saucepan over medium heat, melt the salted butter. Add the chopped pecans and cook, stirring frequently, for 8-10 minutes until the butter foams, turns a golden brown, and has a nutty aroma. Remove from heat immediately and set aside to cool completely.
3. Blend the Ice Cream Base: In a high-speed blender or a large bowl with an immersion blender, combine the cottage cheese, pumpkin puree, pumpkin spice, chilled coconut milk, egg yolks, xanthan gum, erythritol, liquid stevia, and maple extract. Blend until the mixture is perfectly smooth and creamy, with no lumps remaining.
4. Churn the Ice Cream: Pour the blended pumpkin mixture into the bowl of your ice cream machine. Churn according to the manufacturer’s . During the last 2-3 minutes of churning, pour in the cooled brown butter and toasted pecan mixture, allowing it to incorporate evenly.
5. Freeze and Serve: Transfer the finished ice cream to a freezer-safe, airtight container. For a firm, scoopable texture, freeze for at least 3-4 hours. Let it sit at room temperature for 5-10 minutes before scooping. Enjoy!
Nutritional Information
• Nutritional Info
• Serves: 4
• Calories: 250
• Fat: 22g
• Net Carbs: 4g
• Protein: 7g
Pro Tips
• For an even richer, custard-style base, gently heat the blended mixture (before adding pecans) in a saucepan over medium-low heat until it thickens enough to coat the back of a spoon. Do not boil. Chill the mixture completely in the refrigerator for at least 4 hours before churning.
• No ice cream maker? Pour the blended base into a shallow, freezer-safe dish. Freeze for 45 minutes, then whisk vigorously to break up ice crystals. Repeat this process every 30 minutes for 2-3 hours until the ice cream is firm.
• Ensure your coconut milk is full-fat and from a can, not a carton. The high fat content is essential for a creamy, non-icy texture. Chilling the can beforehand helps the process.
• Taste your base before you churn it! Sweetness can become muted once frozen, so it should taste slightly sweeter than you’d prefer the final product to be. Adjust with a few more drops of stevia if needed.
FAQ
Q: Can you taste the cottage cheese in this ice cream
A: No, you can’t taste the cottage cheese. When blended with the pumpkin puree, coconut milk, and spices, it creates a perfectly smooth, creamy, and neutral base that’s high in protein without any cheesy flavor.
Q: Is it safe to use raw egg yolks in this recipe
A: This recipe uses raw egg yolks for richness. If you have concerns, use pasteurized eggs. Alternatively, you can follow the Pro Tip to gently heat the base in a saucepan until it thickens, which will cook the yolks before churning.
Q: Can I make this keto pumpkin ice cream without an ice cream maker
A: Absolutely! A no-churn method is included in the Pro Tips. Pour the blended base into a freezer-safe dish and freeze, whisking vigorously every 30-45 minutes for 2-3 hours to break up ice crystals until it reaches a firm consistency.
Q: Why is full-fat coconut milk from a can important
A: Full-fat canned coconut milk is essential for a creamy, non-icy texture. Its high fat content prevents large ice crystals from forming, which is crucial for homemade keto ice cream. Coconut milk from a carton is too thin and will result in an icy final product.
