Atkins Pumpkin Ice Cream
Net Carbs
Prep Time: 1440 Minutes
Style: American
Cook Time: 10 Minutes
Phase: Phase 1









calculator How are Net Carbs Calculated?


  • 1 cup Pumpkin (Without Salt, Canned)
  • 1 tsp Vanilla Extract
  • 5 large Egg Yolk
  • 2 cup Heavy Cream
  • 0.33 cup Xylitol
  • 1 pinch Stevia
  • 0.75 tsp Cinnamon
  • 0.75 tsp Ginger (Ground)
  • 0.13 tsp Nutmeg (Ground)
  • 0.25 tsp Salt


  1. Combine the pumpkin and vanilla in a small bowl.  Place in the refrigerator. 
  2. In a small bowl whisk the egg yolks with 1/2 cup cream; set aside.  In a medium sauce pan heat the remaining 1 1/2 cups cream, granular sugar substitute, stevia, cinnamon, ginger, nutmeg and salt.  Heat over medium high until it begins to simmer (do not boil).  
  3. Add the hot mixture slowly to the eggs while whisking until all has been incorporated.  Transfer the mixture back to the pan and cook over medium heat while stirring until it thickens slightly and begins to coat the back of a wooden spoon.  Do not allow it to boil or the eggs will curdle.  Remove from heat, whisk in the pumpkin and vanilla mixture, and transfer to a container and set into a water/ice bath to cool quickly.  
  4. Once cool, cover and place in the refrigerator for at least 4 hours or overnight.  Once thoroughly chilled place in an ice cream maker and follow manufacturers directions.  Makes 12  1/3-cup servings.

How to Calculate Net Carbs

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fibre and sugar alcohols (also known as polyols) from the total grams of carbohydrates in whole foods. This reflects the idea that fibre and sugar alcohols minimally impacts blood sugar levels at the doses present in the products.