Keto Pumpkin Pie Ice-Cream with Dark Chocolate Swirls

The creamiest low-carb pumpkin pie ice-cream with crunchy dark chocolate swirls. This is the ultimate frozen treat for the holiday season!

Full recipe: (nut-free and dairy-free options included)

Ingredients (makes 8 servings):
4 large egg yolks, room temperature
1/2 cup granulated Erythritol, Swerve or brown sugar substitute such as Sukrin (100 g/ 3.5 oz)
2 cups heavy whipping cream, divided (480 ml/ 16 fl oz)
1/2 cup unsweetened almond milk (120 ml/ 4 fl oz)
2 tsp pumpkin spice, or to taste
1 tbsp sugar-free vanilla extract
pinch of sea salt
1/2 cup + 2 tbsp canned pumpkin puree (165 g/ 5.8 oz)
1/4 cup water (60 ml/ 2 fl oz)
2 tsp gelatin powder or 2 gelatin sheets
1 bar 90% dark chocolate (100 g/ 3.5 oz)

Nutrition facts per serving (2 scoops, about 140 g/ 5 oz):
Total carbs: 7.2 g
Net carbs: 5.5 g
Protein: 4.8 g
Fat: 32.4 g
Energy: 337 kcal (calories)
Carbs (7%) : Protein (6%) : Fat (87%)

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