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.
You can also do this recipe by whipping the cream first. This does 5 things:
- It doubles the volume
- It tastes a little more like frozen custard
- it takes 6 hours to be ready instead of five
- By doubling the volume you get more 1/2 cup servings, thereby reducing the carbs per serving
- It does not need to be stirred as often.
I also leave out the almond milk or water in this variation.