Pumpkin Cheesecake Ice Cream
Servings: 10 Servings
Calories: 166kcal
A low carb ice cream that tastes like a pumpkin cheesecake makes a great dessert for Fall.
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Ingredients
- 400 ml coconut milk tin
- 8 oz cream cheese
- ¾ cup pumpkin puree
- ¼ cup monkfruit golden preferable
- 1 teaspoon vanilla extract
- 3 teaspoons pumpkin spice
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!
Notes
Makes 10 servings
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 166kcal | Carbohydrates: 4g | Protein: 2g | Fat: 16g | Fiber: 1g