Pumpkin Pie Ice Cream
Makes 1.5 pints
Course
Dessert
Servings
6
(1/2 cup servings)
Servings
6
(1/2 cup servings)
Ingredients
1
cup
Heavy Cream
1
cup
Half and Half
3
Egg Yolks
3/4
cup
Canned Pureed Pumpkin
1
teaspoon
Cinnamon
1
teaspoon
Nutmeg
1/4
teaspoon
Vanilla Extract
2
full droppers
Liquid Stevia
or 1/4 teaspoon sucralose - to taste
1/4
cup
Basic Coconut Flour Crust Crumbs
*Optional (We measured roughly 1/8 of the cooked pie crust. Adjust macros if you use more or less.)
Instructions
Combine all ingredients in a large mixing bowl; whisk well.
Cover bowl with plastic wrap; chill 2-3 hours.
Follow instructions for ice cream maker or hand mixing instructions (See notes below)
If adding in the pie crust crumbs do so about half way through freezing process. Or save them for toppings!
If using a maker, transfer ice cream to a freezer safe container and freeze until ready to eat.
Recipe Notes
*
Instructions for hand mixing ice cream
Nutritional Data for Ultra-Low Carb Pumpkin Pie Ice Cream
(*Nutritional data is for ice cream only)
Click here for "Understanding the Macronutrient Guide"
Nutritional Data for Ultra-Low Carb Pumpkin Pie Ice Cream with Crust Crumbs
Click here for "Understanding the Macronutrient Guide"