Pumpkin Ice Cream Bars are the absolutely easiest way to fulfill your fall pumpkin craving. Just blending together 6 ingredients and freezing gives you a delicious fall treat.
Pumpkin Ice Cream Bars – Low Carb, Keto, THM S, Grain-Free, Gluten-Free, Sugar-Free
This recipe was a bit of a surprise. I was making a pumpkin cheesecake and I had too much filling. Normally I’d just make a single serving cheesecake on the side but this filling tasted so good raw I decided to try freezing it into bars instead. It was a very good choice.
My husband loved these and he’s not a huge fan of dessert in general. He also is not a big fan of the natural sweeteners I use but he didn’t mind them in these. If you are trying to win someone over to eating keto, low carb, or Trim Healthy Mama this is a great recipe to try.
I have a few accidental recipes that are my favorites! It’s always fun when something doesn’t come out like you expect but is still delicious. Has that ever happened to you?
My Chocolate Chip Cookie Dough Bark is a failed fudge. As is my Chocolate Pudding. And you may notice that I don’t have my own fudge recipe yet. Every time I try to make fudge the consistency isn’t fudgy enough. One of my goals is to get a good solid fudge recipe up on the blog before Christmas this year.
Pumpkin LATTE Ice Cream Bars
Oh yes, if pumpkin lattes are your fave go ahead and transform this recipe. Just add a little instant coffee to the base. I’d start slowly and taste as you go. I have never had a pumpkin latte ever. The thought of pumpkin in my coffee isn’t super appealing. I’ll have my pumpkin dessert with coffee on the side.
Ice Cream Without an Ice Cream Maker
The simplest way to do that is to freeze your ice cream base into bars. Another option is to make whipped cream and fold that into the other ingredients. I use the whipped cream method in my No Churn Salted Caramel Ice Cream but I prefer to just make bars. They are easier and they help with portion control. You can just grab one (or two) from the freezer to make sure you don’t eat a whole pint. Not that I’ve ever done that before…
Pasteurized Eggs vs Raw Eggs
I use raw eggs in my ice cream recipes. They help give ice cream, and ice cream bars, a creamy consistency. If you are nervous using regular eggs raw you can purchase pasteurized eggs. Pasteurized eggs have been pasteurized in order to reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked.
Or you can gently heat the ice cream base until bubbles form around the edge and it thickens slightly.
- Add the filling ingredients to a blender or food processor and blend until smooth.
- Pour into an ice pop mold and freeze until firm.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.