Servings: 6
Calories: 116.92kcal
Ingredients
- 15 oz Coconut Milk
- 1 cup Almond Milk unsweetened
- 1 cup Pumpkin Puree fresh or canned
- 1 teaspoon Vanilla Extract
- 1 teaspoon Nutmeg
- 2 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1 tablespoon Gelatin dissolved in ¼ cup boiling water
Instructions
- In a blender beat all ingredients from the list until smooth and creamy.
- Place the ice-cream in a freezer-safe container (with plastic film and lid over). Freeze the ice cream for about 2 hours.
- Once more, mix well the cream to avoid ice cream crystallization. Place in a freezer over night. Serve in chilled glasses.
Notes
Net Carbs: 3.16g
Nutrition
Serving: 3.5oz | Calories: 116.92kcal | Carbohydrates: 4.53g | Protein: 1.32g | Fat: 11.27g | Saturated Fat: 9.97g | Sodium: 7.36mg | Potassium: 193.11mg | Fiber: 1.37g | Sugar: 1.43g
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