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For those of you who just can’t wait to have all the pumpkin desserts and beverages in the Fall, this pumpkin-coconut ice cream is simply delicious!  And we’re coming up on the season for such treats.  I go pretty heavy on the pumpkin and spices because I want a strong flavor.  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.  Keto followers can enjoy this one using all coconut cream and no heavy cream.  Primal devotees can as well if they use alternative sweeteners that are plan-suitable.

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 cals, 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