It’s Pumpkin season and Spices are not defined only for savory foods but at times they can enhance the taste of a sweet dish. Thanks to Hilda from FitToServe for the mention and for exploring new ways of adding some heat to a Pumpkin Spiced IceCream.
It’s pumpkin season people! That means you can’t have too many low carb pumpkin recipes. I just love the spices of the fall season. Even though this is an ice cream recipe you can’t go wrong having this in your arsenal. If you live in place where the weather is mild, well Ice cream is welcomed year round.
This is as easy as it get’s and no need for an ice cream maker, so no excuses give this recipe a whirl.
1 15 oz can of Pumpkin Puree
1 Full Fat Coconut Milk
1 Cup of Heavy Whipping Cream
1 Cup of Swerve or Other Sugar Substitute
10 Drops of Stevia Liquid
1 tsp of Pumpkin Spice
1 tsp vanilla
1/4 tsp of Goan Xacuti (optional but this really is an amazing spice mixture. For more info. go to www.goanimports.com
In a heavy mixer beat the whipping cream until peaks form…
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