Cozy up with a fuzzy blanket, your favorite Halloween movie and a scoop of this keto-friendly pumpkin spice ice cream! It can be enjoyed in a bowl, with some cake or on top of your favorite low carb ice cream cone. Recipe + photo by @ketobydesign
What You’ll Need:
-1 cup of heavy cream
-3 tbs nut milk
-1/3 cup of canned pumpkin
-1/4 cup Wondrose Sugar Replacer
-Pinch of Salt
-1/8 tsp xanthan gum
-1 tsp pumpkin spice seasoning (you can add more if you want it stronger, just taste test)
-Sugar Free sprinkles of your choice
Cooking Instructions:
- Add all of the ingredients to a bowl and whip using a hand mixer until the mixture triples in size.
- Freeze for at least 5 hours. After freezing, your ice cream should be perfectly scoop-able. ENJOY!
