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Pumpkin protein ice cream is simple to make and is low carb too. No ice cream maker necessary. Eat right away for soft serve or freeze for later.

Pumpkin Protein Ice Cream (low carb)

A delicious but simple pumpkin ice cream you can eat immediately for a soft serve texture or freeze for a harder ice cream. Packed with protein and low in carbs.
Prep Time 4 minutes
Total Time 4 minutes
Servings 2
Author Denise Wright (MyLifeCookbook.com)


  • 3/4 cup frozen pumpkin or 12 Tablespoon pucks of frozen pumpkin
  • 3/4 cup heavy whipping cream
  • 1/4 cup Swerve or sweetener of your choice
  • 1/2 scoop vanilla whey protein this is a good one
  • 1 teaspoon of pumpkin pie spice
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon vanilla


  1. Add pumpkin pucks and heavy whipping cream to your high speed blender[/b] or food processor.
  2. Blend well until smooth and creamy.
  3. Add remaining ingredients and blend well.
  4. Eat immediately for a soft serve ice cream or pour into a shallow glass container and freeze for 4-6 hours.
  5. If ice cream is too hard to scoop, microwave for 30 seconds and you should be able to scoop.
  6. Enjoy!