Sunday, September 28, 2008

Low-Carb Pumpkin Ice Cream

I am doing the low-carb thing again. This recipe tastes like pumpkin pie filling. It really satisfies the ice cream craving. If you divide it into eight servings they have about 5 grams of carbs each.

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.

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