A delicious but simple low carb pumpkin blender ice cream you can eat immediately for a soft serve texture or freeze for a harder ice cream. Packed with protein this Vitamix ice cream is one you can feel good about as it’s keto and high protein. Each serving has only 5.2g net carbs and 7g of protein.
You might also like this 3-ingredient coconut berry blender ice cream.
Let me start this post by saying I realize that the concept of pumpkin protein ice cream is ridiculous. However it might appeal to some people (low carb or keto dieters) and I happen to like the taste of vanilla protein powder so….why not add it to my ice cream?
That aside, I was craving a pumpkin spice ice cream and thought I’d try to make my own low carb version. So I made this Vitamix blender pumpkin ice cream in minutes. If you liked my Pumpkin Protein Smoothie, you’ll love this ice cream. Using frozen pumpkin, cream, spices and sweetener you can whip this up in minutes and it only has 5.2g net carbs and 7g protein!
How to make homemade ice cream in the blender
I’m sure you have heard of nice cream which many people used to make with frozen bananas and a blender. Making homemade ice cream in the blender depends on having something frozen that is not too icy such as frozen berries or in this case frozen pumpkin.
It helps to have a Vitamix blender which I think is the best blender to make ice cream because it’s powerful. I’ve had it for years and I use it just about everyday – I’m not exaggerating.
Blender ice cream is the easiest way to make keto ice cream. The basic recipe is to just add the frozen berries or pumpkin, heavy cream and sweetener. From there you can add flavoring.
Ingredients for I used
First I must tell you that you have to use pure pumpkin in a can. Not the pumpkin pie filling which has sugar and other ingredients. The other ingredients are heavy cream, almond milk, pumpkin pie spice, Swerve sweetener, cinnamon, SweetLeaf vanilla liquid stevia, vanilla extract and low carb protein powder. The protein powder is really optional but I like it.
Let’s make this pumpkin blender ice cream!
First thing you want to do is to freeze the pumpkin. I would do this the night before so you can eat your nice cream right away. Start by making pumpkin pucks (as my hockey playing husband calls them). Take 1 tablespoon of canned pumpkin and lay them on a wax paper covered cookie tray and freeze for a few hours or over night.
Then I take them out and put them in a baggie for low carb pumpkin smoothies or other recipes that only require a bit of pumpkin.
Add the frozen pumpkin pucks, heavy whipping cream and almond milk to a blender. Blend on high until it’s nice and creamy. If the pumpkin is too hard to blend, lit it sit for just a minute or so to soften.
Then you can add all the flavoring, like the spices and vanilla. As well as the sweetener (Swerve sweetener and Sweetleaf vanilla liquid stevia). If you are going for protein powder, try to use a low carb one such as Isopure Zero carb vanilla or Quest.
Ice Cream Texture (soft serve or hard scoop)
Below is what the ice cream looks like when it comes right out of the blender. It’s like soft serve ice cream and quite good.
But if you prefer a harder ice cream, put it in a shallow container and freeze for a couple hours until you can scoop it up. If it gets too hard, just let sit out for about 10 minutes or I microwave for 30 seconds and have no problem.
I hope you get a chance to try this ice cream and even if you don’t like the idea of the protein powder, just take it out. Enjoy! Nutritional information per serving:
361 cal / 30.3g fat / 7.6g carbs /2.4g fiber / 7g protein = 5.2g carbs
And if you prefer a dairy free recipe, check out my friend Mira’s keto pumpkin ice cream !
- 10 tablespoons frozen pumpkin "pucks" (see notes)
- 3/4 cup heavy whipping cream
- 1/4 cup Swerve sweetener
- 1/2 scoop vanilla low carb protein powder (see note)
- 1 teaspoon of pumpkin pie spice
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon vanilla extract
- 2 tablespoons almond milk
- 1/4 teaspoon vanilla liquid Stevia (I like SweetLeaf)
- Add pumpkin pucks, almond milk and heavy whipping cream to your high speed blender. If the pumpkin is too hard let it sit for a minute or two and it will soften. Don't let it soften too much or it won't make ice cream.
- Blend well until smooth and creamy.
- Add remaining ingredients and blend well.
- Eat immediately for a soft serve ice cream or pour into a shallow glass container and freeze for 4-6 hours.
- If ice cream is too hard to scoop, microwave for 30 seconds and you should be able to scoop.
- NOTES: To make pumpkin "pucks" line a cookie sheet with wax paper. Take a tablespoon and scoop up the pure pumpkin and lay on the cookie sheet. Freeze for a couple hours until frozen. Store excess "pucks" in a baggie for later use.
- For the protein powder I like to use ISOPURE Zero Carb Vanilla protein powder. You can use whatever vanilla flavored powder you want but try to keep it low carb if you are watching. ALso this is totally optional. You can eliminate it completely.
NOTES: To make pumpkin "pucks" line a cookie sheet with wax paper. Take a tablespoon and scoop up the pure pumpkin and lay on the cookie sheet. Freeze for a couple hours until frozen. Store excess "pucks" in a baggie for later use.
For the protein powder I like to use ISOPURE Zero Carb Vanilla protein powder. You can use whatever vanilla flavored powder you want but try to keep it low carb if you are watching. ALso this is totally optional. You can eliminate it completely.
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Vitamix, Red 7500 Blender, Professional-Grade, 64 oz. Low-Profile Container
Isopure Zero Carb, Keto Friendly Protein Powder, Creamy Vanilla
Libby's Pie & Pastry Filling, Pumpkin, 15 oz
Amazon Brand - Happy Belly Pumpkin Pie Spice, 3 Ounces
Swerve Sweetener, Confectioners, 12 oz
SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Crème, 2 oz (Packaging May Vary)
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 361Unsaturated Fat: 0g