I’m not so much a fan of the pumpkin spice movement (when everything under the sun is spiced with cinnamon and cloves) throughout the months of September through December. However, give me some amazingly great, homemade pumpkin ice cream and I would be convinced to get onboard.
Oh, the nostalgia of trying of pumpkin ice cream when I was a kid. I loved it the first time I tried it. And it was definitely just a limited time, seasonal thing in the seventies when I grew up, too. So, after creating recipes for some other ice cream standards like vanilla, chocolate, and maple walnut, I came up with my version of a sugar free pumpkin ice cream.
It’s not keto, but it’s sugar free
For my version, I use a lot more pumpkin puree than you probably would if you were trying to be strict keto. I have to be honest that on occasions when I might feel like indulging in a dessert like a birthday or holiday, I’d rather have a go-to sugar-free alternative I make myself than buying a sugar free version off the shelf. Usually sugar free-ice creams are sweetened with aspartame and have a zillion addititives as well.
When you make it yourself at home, you control the ingredients and can use a sweetener that I know will not do serious damage to my blood sugar levels.
