It’s pumpkin season people! That means you can’t have too many low carb pumpkin recipes. I just love the spices of the fall season. Even though this is an ice cream recipe you can’t go wrong having this in your arsenal. If you live in place where the weather is mild, well Ice cream is welcomed year round.
This is as easy as it get’s and no need for an ice cream maker, so no excuses give this recipe a whirl.
1 15 oz can of Pumpkin Puree
1 Full Fat Coconut Milk
1 Cup of Heavy Whipping Cream
1 Cup of Swerve or Other Sugar Substitute
10 Drops of Stevia Liquid
1 tsp of Pumpkin Spice
1 tsp vanilla
1/4 tsp of Goan Xacuti (optional but this really is an amazing spice mixture. For more info. go to www.goanimports.com
In a heavy mixer beat the whipping cream until peaks form on high. With the mixer on low add the coconut milk, swerve or other sugar substitute, stevia, vanilla, pumpkin spice, Goan Xacuti. Turn the mixer off and fold in a can of pumpkin puree until fully combined.
Place in glass Pyrex containers in the freezer for a couple of hours until firm.