Pecan Pumpkin Pie Ice Cream || Low Carb, Gluten Free, THM

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Pecan Pumpkin Pie Ice Cream || Low Carb, Gluten Free Dessert

*This Recipe Post is Sponsored by Steviva as they provided the MonkSweet for this recipe. I am participating in their 2017  Blogger Recipe Challenge.

Pecan Pumpkin Pie Ice Cream

Just a couple of days ago my son and I realized it was the first day of Fall. We were so excited because it is the start of our favorite part of the year. I have already seen people in the northern part of the United States talking about how their temperatures are dropping and some have even had their frost official frost of the season.  Ahh, Fall, it is so amazing.

The only problem is that Mother Nature has once again forgotten to send Arkansas the calendar reminder! And if she does, then apparently, this southern state I call home doesn’t feel the need to adhere to said reminder because it is still in the high nineties this week!

As usual,  we saw the calendar turn, I got all my Fall decor out of the garage, and I started stocking up on Fall baking supplies,  but it never fails that when I leave my self-imposed Fall environment, I get a kick of reality when I still get sweaty just walking to the mailbox. Bah Humbug summer, give this girl a break!

No matter how unforgiving the temperature is I refuse to abandon my hope of cooler weather and my love of everything Fall. For instance pumpkin pie! I seriously could eat pumpkin any time of the year, but I do restrain myself and hold out for Fall. For the most part anyway.

Pecan Pumpkin Pie Ice Cream with MonkSweet Sweetener

Steviva Sweeteners

Since it is still too hot to bake as much as I would like, I wanted to find a way to enjoy my Fall favorites without standing at the oven for hours. That is when I knew I had to combine my pumpkin pie with my one and only summer love, ice cream! Yes, it’s true there is still hope for fall here in Arkansas you guys, but who knows when that will be, so let’s enjoy this Pecan Pumpkin Pie Ice Cream while we wait.

A while back I was given a few new sweeteners from a company called Steviva. They were kind enough to host a blogger recipe challenge and I am one of the bloggers competing in three categories including drinks, entrée, and dessert.  This ice cream recipe is my latest creation with the sweeteners and my entry into the dessert category of the contest!

Steviva is a company that offers a variety of lower carb sweeteners that will work for many of the low-carb lifestyles. Steviva is sponsoring this post as they sent each blogger in the contest a nice box of sweeteners to create our food entries with. The box included four of their sweeteners MonkSweet, Steviva, Nectevia, and Fructiva.

So far I have tried a couple in the creation process and I have enjoyed them both.  Be sure to check out my Sweet Rosemary Glazed Pork recipe using their Nectevia sweetener. This Pork recipe is amazing and makes a stunning presentation for family and guests. It is my recipe entry for the entree category for the contest. It is so good! You should check out Steviva’s products soon!  I will include some of Steviva’s links below this post so you guys can check out their products and their social media sites.

For my Pecan Pumpkin Pie Ice Cream, I choose to use their MonkSweet because I have heard a lot about this type of sweetener on the Trim Healthy Mama groups I follow. I also liked the flavor of the MonkSweet and knew it would pair well with the pumpkin and spices.

Pecan Pumpkin Pie Ice Cream|| Low Carb, Gluten Free #THM #MonkSweet

Making The Ice Cream

Making homemade ice cream is such a great way to enjoy a luscious frozen treat without having to worry about all the extra added ingredients that found in some store brands.  There are so many affordable ice cream makers available today and the flavor possibilities are endless. I am a firm believer in enjoying ice cream all year round so why not kick it up a little with some wonderful Pumpkin Pie flavor to celebrate Fall?

There are just two main components that come together to make this Pecan Pumpkin Pie Ice Cream. They are the pumpkin ice cream and the pecan shortbread crumbles that mimic the pie crust from traditional Pumpkin Pies. Both are easy and tasty on their own, but when you combine them watch out because something magical happens, you guys!

This glorious recipe starts with a basic ice cream base that is easy to make and churn in any style ice cream machine. Once the ice cream base is complete, the second step is to make the pecan pie crust crumbles that are layered throughout that delicious pumpkin ice cream. The crumbles are as easy as mixing a few ingredients together and coating them with butter and baking. So simple but a tasty way to add the texture and taste of a pie crust to our Pecan Pumpkin Pie Ice Cream when layered into the mix.

Trust me you guys, this ice cream is Fall in a bowl. It tastes just like a Pumpkin Pie with a fabulous crust and crunch from the pecans. The MonkSweet was just the right sweetness so I was super happy with the results and I know you guys will be too! Enjoy, and let me know in the comments below if you have tried the Steviva sweeteners and which one is your favorite!

 

 

Be sure to hop over and check out Steviva for more recipes using their products. You can find them here:

Website: https://www.steviva.com/

Facebook: https://www.facebook.com/steviva

Twitter: https://twitter.com/steviva

Instagram: https://www.instagram.com/stevivabrands/

Pinterest: https://www.pinterest.com/stevivabrands/ 

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8 Servings

Pumpkin Pecan Pie Ice Cream || Low Carb, Gluten Free, THM “S”
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Recipe Image

Ingredients

    Pumpkin Ice Cream
  • 1 pint (2 cups) of heavy cream
  • 1 cup of almond milk
  • 1 cup of pure pumpkin puree
  • 1/2 cup of Steviva MonkSweet Sweetener
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp of cinnamon
  • 2 large egg yolks
  • 1 Tbsp vegetable glycerin
  • 2 tsp vanilla
  • 1/3 cup toasted and chopped pecans
  • Pie Crust Pieces
  • 1 cup of blanched almond flour
  • 1/4 cup of Steviva MonkSweet Sweetener
  • 1/4 cup of chopped pecans
  • 4 Tbsp melted butter
  • 1/4 tsp pumpkin pie spice
  • 1 tsp cinnamon

Instructions

  1. To begin your ice cream, add the heavy cream, almond milk, pumpkin puree, and MonkSweet to a sauce pan and place on medium heat.
  2. As your cream begins to heat up, add the egg yolks, vanilla, glycerin, and spices to a separate bowl and whisk until all combined. The glycerin is optional but highly recommend for texture and to prevent it from sticking to the sides of the ice cream maker.
  3. Set the egg mixture aside and continue with the milk mixture until it reaches the proper temperature, check often with a thermometer.
  4. When the cream mixture reaches 170 degrees remove it from the heat. It is important the the cream mixture reaches this temperature to ensure that the egg yolks are cooked and safe to consume in your ice cream.
  5. Next, slowly add in 1/2 cup of the cream mixture into the bowl with the egg yolks while whisking continuously. Adding the cream to rapidly will cause the egg yolks to scramble.
  6. Continue to add the mixture this way until all is combined with the yolks.
  7. Let the ice cream mixture cool completely and chill for a couple of hours before adding it to your ice cream maker.
  8. While your ice cream mixture is chilling, preheat your oven to 350 degrees.
  9. Add the almond flour, MonkSweet, pecans, cinnamon, and pumpkin pie spice to a small bowl and mix well.
  10. Next, slowly drizzle in the melted butter and combine until there is no dry mixture left.
  11. At this stage your crumble mixture should look like large crumbs, not to wet but all coated in butter and holding together if pinched between your fingers. If it does not try adding in another tablespoon of melted butter.
  12. Spread the crumbs out evenly on a small baking sheet and bake at 350 degrees for 7 minutes. Stir the crumbs around and bake for another 8 minutes.
  13. Once done, chill them in the fridge until it is time to add them to the ice cream.
  14. To make your ice cream after it is chilled add it to your ice cream maker. Follow the directions on your maker to churn your ice cream. At the end when your ice cream is almost complete add in the toasted pecans and finish churning.
  15. Once the ice cream has finished, transfer half of the ice cream to a freezer safe container.
  16. Next sprinkle in half of the pie crust crumbles then repeat the layers.
  17. For more of a soft serve ice cream, serve right away. If you would like an ice cream texture that can be scooped, then place the ice cream in the freezer until it f reaches your desired texture.

Notes

*Nutrition based on my calculations. If you need nutritional information for your health needs I advise calculating using your own ingredients.

Nutrition Per Serving: Calories 422, Fat 41 grams, Carbs: 9 grams, Fiber: 3 grams, (Net Carbs: 6), Protein 4 grams, Sugar: 4 grams

7.6.4
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