Pumpkin pie frozen custard. Low carb pumpkin pie frozen custard. Need I say more? This creamy dream of a dessert is located at the intersection of summer and fall
This low carb pumpkin ice cream recipe has tons of flavor and zero sugar. It’s made with Swerve, which has a glycemic index of zero– so it should have no effect on blood sugar. It’s ultra creamy and absolutely delicious– maybe more so than traditional, sugar-laden ice creams.
I had posted in a Facebook group about how I purchased a bottle of Watkins pumpkin pie spice extract at WalMart a few days ago. Unfortunately, that doesn’t work for this ice cream because it contains a good amount of propylene glycol. What’s that mean, exactly? Propylene glycol is an anti-freezing agent. So basically, if you use an extract containing it, there is a good chance that your ice cream will never properly freeze. Instead I ordered an all natural pumpkin spice extract and added to the flavor by adding my own ginger, cinnamon and nutmeg.
I use and recommend this ice cream maker from Cuisinart for making this low carb pumpkin pie frozen custard.