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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INGREDIENTS:
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:
227 calories
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
Buttoni's Low-Carb Recipes 
coconut cream? where does one find that? I found coconut milk in a can.. is that the same? I want to try this… what if I just use regular heavy cream instead of the coconut?? And I have granular slpenda… will that work??
Yes, the granular Splenda will work just fine. Coconut cream is richer than coconut milk. You can get it at places like Whole foods, Natural grocers and Trader Joe’s probably, too. Or just chill a can of coconut milk and scoop off the thick part that floats to the top overnight. That’ll be just as good as coconut cream. 🙂 Regular cream will freeze OK, but you’ll lose the coconut taste with that substitution.
can I use real sugar instead of that e word???
In doing so, it will no longer be low-carb, Amy. What about stevia or another artificial sweetener you tolerate? Just so you know, sugar is totally addictive. If your goal is to lose weight and get healthy, sugar is able to cross the brain barrier and convince your brain’s hunger center that it’s not full, causing you to eat more and more. Eating real sugar will sabotage any weight loss efforts, period. BTW, a study just came out the gives erythritol a much better evalluation than sucralose (Splenda) or Truvia. So maybe the “e” word isn’t so bad after all. And it has no impact on your blood glucose levels and doesn’t cross the brain barrier to thwart your brain releasing the chemical that tells your mouth and stomach you are full/satisfied, thus you eat less.
I’ve heard that the product JUST LIKE SUGAR, the “inulin” ingredient that KathyM mentioned, works to sweeten and keep ice cream soft. I’ll also try the Swerve I just received! I’m excited. We LOVE, LOVE, LOVE our lc ice cream!
Thanks for all your hard work and bringing us Pumpkin Ice Cream…YUM!
I’ve been meaning to get some Swerve and try it out. I’ll be interested to hear how that works for you in the ice cream!
Made the ice cream today. Trying to keep very low carb, so just had a little but it was very tasty. I will make this again. Thanks
I’m so glad you like it, Sue! I haven’t had pumpkin ice cream in literally eons and all the low-carb and Paleo pictures of it on the net lately finally got to me and I just had to try my hand at it. It’s a keeper for me, too. 🙂
Hi Peggy, this looks yummy. I’ll have to try it read soon. 🙂
Quick question??? How did you add the badges on your blog (ChowStalker). I can’t figure out how to add one on my blog.
thanks
Marisa, go to Chowstalker and click on the tabe “Get a Badge” at the top of the screen. Then on the WordPress dashboard, in the Widgets function, just add that copy/pasted code into a “text” widget and VOILA! At least it has worked for me every time.
I picked the small badge and positioned it lowest on the page after the recent Stalkerville conversion to the new site. When I tried the bigger badge, another site where I also post my recipes was grabbing the badge pic as my recipe pic rather than the pic of the food! Took me awhile to figure that out and find a fix. 🙂
Thanks so much Peggy…I got the badge on my blog but when I click on it it doesn’t show anything. All I get is an error page 😦
Hmmm. That’s a mystery, as it always works for me. I’d delete the code text and redo the copy/paste again. You may have inadvertently copied 1 blank space at the beginning or end of the string, as that has happened to me before one time.
Thanks so much Peggy, I really appreciate it. I’ve also sent a message to wordpress support, so I’ll see what they have to say.
But until then I’ll keep fiddling with it 🙂
Also I’m going to make another batch of your cinnamon bread…YUMMY!!! Thanks 🙂
Hope they can help you out. They’ve always given great advice the few times I’ve had to ask them anything.
I use inulin (chicory root) as the sweetener and it is a softer ice cream. Swerve also works as it is a mix of erythritol and inulin.
Thanks Kathy. Ii appreciate the tip. But I just don’t think I’m going to buy anymore ingredients to accomplish this feat. Adopting the “eat it the same day I make it” is gonna have to work.
is the erythritol powdered or granular? also, have you ever tried adding alcohol to the icecream? alcohol like vodka or rum doesn’t freeze so it can keep the ice cream softer. This works for me in regular ice cream, but never tried it with sugar free. I have got to try this recipe. thanks for posting!!!