Low-Carb Pumpkin Ice Cream

Low-Carb Pumpkin Ice Cream

Total Time15 minutes
Servings6
Calories116.92kcal

Ingredients

  • 15 oz Coconut Milk
  • 1 cup Almond Milk unsweetened
  • 1 cup Pumpkin Puree fresh or canned
  • 1 tsp Vanilla Extract
  • 1 tsp Nutmeg
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1 tbsp Gelatin dissolved in 1/4 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

Nutrition Facts
Low-Carb Pumpkin Ice Cream
Amount Per Serving (3.5 oz)
Calories 116.92 Calories from Fat 101
% Daily Value*
Fat 11.27g17%
Saturated Fat 9.97g62%
Sodium 7.36mg0%
Potassium 193.11mg6%
Carbohydrates 4.53g2%
Fiber 1.37g6%
Sugar 1.43g2%
Protein 1.32g3%
* Percent Daily Values are based on a 2000 calorie diet.

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