Well, after five years of low-carbing, adding untold oddball ingredients to sugar-free ice cream to try to keep it soft over time to scoop, as I said pretty much in my last ice cream post, I’ve now given up on ever attaining scoopable ice cream after 24 hours in the freezer. Blogger after blogger swears they have found the answer!! But every time I try their recipes, I’ve always ended up with the same result: a hard brick of ice cream you can’t scoop the next day. So from now on, I either make a half recipe or we eat our serving of ice cream the day I make it and the rest gets made up as frozen ice cream bars, which are a bit more manageable when they are hard.
Anyway, this pumpkin-coconut ice cream I made up yesterday came out delicious! I went pretty heavy on the pumpkin and spices because that’s the flavor I wanted to be the strongest. If you love coconut more than we do, you might want to use more of the coconut cream and less of the heavy cream in yours. My hubby isn’t too fond of coconut and I’m not so crazy about it too often either. This recipe is not suitable until you reach the Atkins “nuts and seeds” rung of the Phase 2 OWL carb ladder. Ketoers can enjoy this one and so can Primal devotees if they use alternative sweeteners that are plan-suitable.
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1 can (2 c.) pumpkin puree
8 oz. coconut cream
2 c. heavy cream
1 T. blackstrap molasses (or ¼ tsp. maple extract for lower carbs)
½ tsp. cinnamon
¼ tsp. each nutmeg and cloves
½ c. erythritol
2 pkts. stevia (I used Sweet Additions)
DIRECTIONS: Mix all the ingredients in a bowl or a food processor until well blended. Transfer the mixture to your ice cream maker and freeze per the machine’s instructions. Serve immediately (preferably) and with the remainder, make ice cream bars if you have molds, or freeze all of it in a suitable plastic container. I like to use flexible plastic or silicone for this so that when it freezes hard, I can twist the pan a little and loosen the “solid brick” and cut it into squares or slices to thaw slightly and serve.
NUTRITIONAL INFO: Makes 10 level ½ cup servings, each contains:
24.2 g fat
7.84 g carbs, 1.86 g fiber, 5.98 g NET CARBS (lower if you use maple extract)
1.53 g protein
25 mg sodium
167 mg potassium
82% RDA Vitamin A, 10% iron