Pumpkin Ice Cream
1-15 oz can of Pumpkin (21 g carbs)
1 1/2 cup Heavy Cream (10 g carbs)
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/3 t0 1/2 cup Splenda (12 g carbs) depending on your sweet taste and sugar content of pumpkin
- Combine all ingredients in blend and blend until smooth.
- Churn mixture in electric ice cream maker for 25 minutes or until set. Put in freezer to harden if desired.