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Low-Carb Pumpkin Ice Cream

Total Time 15 minutes
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