Desserts/ Gluten Free/ Low Carb/ Vegetarian

Pumpkin Cheesecake Ice Cream

If you like pumpkin pie and ice cream then you will be in heaven with this recipe!  The cream cheese gives it a cheesecake-like taste too!  Just divine! We were walking the dogs by the beach one Sunday morning and I had a  sudden hankering for some ice cream.  So when I got home, whipped up a batch of this.   The mixture itself before it went into the freezer was delicious enough to drink!  Every time I took it out of the freezer to stir, the Chief Taster appeared with a spoon to “sample it again”.

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I need an ice cream maker but sadly where we currently live has a choice of two models.  One that looks like something my great-grandmother would churn butter with and another that makes me swear at the price and wonder if they moved a decimal point whilst pricing.   So sadly, I use the method of placing in the freezer, then stirring every 45 minutes until frozen.  I was tempted just to leave it and see what happens as either way, I was going to eat it…

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Pumpkin Cheesecake Ice Cream

  • Servings: 8-10
  • Difficulty: easy
  • Print

INGREDIENTS

1 tin coconut milk

8oz cream cheese

3/4 cup pumpkin puree

1/4 cup erthyritol (or sugar substitute of your choice)

1 tspn vanilla

1 tspn ground cinnamon

1/2 tspn ground all spice

1 tspn ground ginger

1/4 tspn ground cloves

1/4 tspn ground nutmeg

Optional –  a dash of vodka (helps to avoid ice crystals)

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METHOD

  • Place all the ingredients in a food processor (or use a hand blender) and blitz until smooth.
  • Either – place in your ice cream maker and follow the instructions OR
  • Pour into a tupperware container and place in the freezer, stiring every 45 minutes to distribute the ice crystals.
  • Freeze until firm.
  • Eat and enjoy!

Makes 8-10 servings

Nutritional info per serving (based on 10) – 105 calories, 10g Fat, 2g Protein, 3g Carbs, 0g Fibre, 3g Net Carbs

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1 Comment

  • Reply
    Elaine @ foodbod
    March 4, 2016 at 12:49 pm

    Interesting recipe! ?

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