No-Churn Gluten Free & Keto Pumpkin Cheesecake Ice Cream

INGREDIENTS

225 g

pumpkin puree (*)

1 1/2 tsp

homemade pumpkin pie spice

1 13.5 ounce can

full fat coconut milk (**)

135 g

xylitol (***)

1/4 tsp

kosher salt

1/4 tsp

xanthan gum

2 tsp

vanilla extract

225 g

cream cheese (softened)

240 g

sour cream (whipped)

1/2

batch keto graham crackers (optional)

96 g

almond flour (or meal)

2 tbsp

powdered xylitol (or sweetener of choice, to taste)

1/2 tsp

cinnamon

1/8 tsp

kosher salt

28 g

unsalted grass-fed butter