The house is literally down to the home stretch. The amount of large projects is dwindling. I am finished with painting my bedroom in a color which I thought was going to be a warm gray. It ended up being taupe instead. When you are saving money on paint, there are bound to be a few surprises. That’s ok. I like taupe. The color grew on me.

Tony came up to me the other day and asked me why I stopped making ice cream. There really was no reason. So I am making ice cream this week. Since it is fall, I am going to make a pumpkin ice cream. Who can resist that? I’m starting with a recipe from Taste of Home for Pumpkin Ice Cream. I want to add avocado to add some healthy fat as well as remove the sugar. Should be a taste of fall on a spoon.

Here are the original stats:

Here’s what I changed:

• I replaced the brown sugar with a brown sugar substitute to reduce the sugar.
• I replaced the heavy whipping cream with a plant based one to remove the dairy.
• I added an avocado to increase the healthy fats.
• I increased the servings from 8 to 10 to reduce the calories.

Here are the final stats:

Here is the final recipe:

Low Carb, Dairy Free Pumpkin Ice Cream

Serves 10

• 2 cups dairy free heavy whipping cream
• 1 15 ounce can of pure pumpkin puree
• 1 avocado
• 1 cup packed brown sugar substitute
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves

1. In a large bowl, combine avocado, sweetener, pumpkin, and spices; stir in whipping cream. Chill until the mixture is very cold.
2. Fill cylinder of ice cream maker and freeze according to manufacturer’s directions.
3. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze 2-4 hours before serving.