Pumpkin Pie Ice cream with a “graham cracker” swirl

Pumpkin Pie Ice cream with a “graham cracker” swirl

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  • Posted: September 15, 2018 16:20

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  • Posted: September 15, 2018 16:20

    Mr_Truttle

    You're right, probably don't see myself making it with that ingredients list. That said, this has inspired me to try a pumpkin variant of my own base.
  • Posted: September 15, 2018 16:20

    prsplayer15

    On today’s episode of “You’re Not Going to Make This,” we have my pumpkin pie ice cream recipe. I say you’re not going to make this because it has a lot of odd ingredients and is very labor intensive, but I digress. Here we go Ice cream base: 1.5 cups unsweetened almond milk .5 cup heavy whipping cream 50g allulose 2 extra large egg yolks 1 tsp pumpkin pie spice pinch of salt ½ tbsp pure vanilla extract 1/16th tsp of pure stevia extract ½ cup pumpkin puree ¼ cup Torani Sugar Free Pumpkin Pie Syrup (could probably leave out or sub for vanilla syrup) 2 scoops quest cinnamon crunch powder 1 tbsp vodka Graham Cracker Crumble/Swirl: 1 Vanilla almond crunch Quest Bar, cut into small pieces, baked at 350 for 5-8 minutes until browned and crispy 7g almond flour 1 tbsp oat fiber 2 tbsp sukrin gold/ swerve brown sugar substitute 1 scoop quest cinnamon crunch powder ¼ tsp cinnamon 7g pork rinds 5 drops capella graham cracker flavoring 2 tbsp melted butter 1/2 tbsp mct oil Mix the almond milk, cream, egg yolks, allulose, salt, and pumpkin pie spice in a medium mixing bowl and set over a pot of simmering water, whisking constantly until the allulose is completely dissolved and the mixture is almost steaming. Set aside to cool. While that’s cooling, take the baked quest pieces and grind them in a food processor until no large chunks remain. Add the almond flour, oat fiber, sukrin, protein, cinnamon, and pork rinds and mix well. Add HALF of this mixture to a small bowl, the other half can be stored in an airtight container until needed. Add the butter, mct oil, and graham flavor and stir to combine. You want it somewhat crumbly, but cohesive so you may have to add a touch of water. After the base mixture has cooled to room temp, add the vanilla, pumpkin, stevia, and syrup and store in the fridge overnight. Before churning, mix in the protein and vodka, then churn in an ice cream machine until it is soft set. When soft serve consistency, put half into a loaf pan or ice cream tub, sprinkle the “graham cracker” over the top, then add remaining ice cream. Put plastic wrap over the top, touching the surface and stash in the freezer to harden overnight. Note: after 2 hours, I dumped out the semi soft loaf, cut it into sections, and rotated each one ¼ turn to attempt to give it a better swirl. This is up to you but I think it ends up as a better final result. When ready to serve, set it on the counter for 15-0 minutes to soften and scoop it out. Serves 6, nutritional info here