2 cups Heavy Whipping Cream

3/4 cup canned pumpkin (unsweetened)

1/4 cup Almond milk or water

1 tablespoons Vanilla Exctract

1 Tbs Pumpkin Spice

1/2 cup chopped Black Walnuts or pecans

1/2 cup Lankanto Monk Fruit sweetener



Mix all ingredients together thoroughly (adding nuts after mixing)

Place in container with a lid (I use a loaf pan type plastic container)

Place in freezer for 5 hours

Stir about once an hour

Keep any leftovers in the freezer.  They may be quite hard.  Let set out a bit before eating.

Serves 4


You can also do this recipe by whipping the cream first.  This does 5 things:

  1. It doubles the volume
  2. It tastes a little more like frozen custard
  3. it takes 6 hours to be ready instead of five
  4. By doubling the volume you get more 1/2 cup servings, thereby reducing the carbs per serving
  5. It does not need to be stirred as often.

I also leave out the almond milk or water in this variation.