Pumpkin Cheesecake Ice Cream

Pumpkin cheesecake ice cream makes a delicious low carb dessert.  Have a side of this with warm pumpkin pie for a double helping of pumpkin.

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…

Pumpkin Cheesecake Ice Cream

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Author: Angela Coleby

Ingredients

• 1 tin coconut milk
• 8 oz 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

Instructions

• 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!

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