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