Recipes
Austin  |  Nov 27, 2019
This yummy treat is great as a Thanksgiving dessert or as a post-Thanksgiving snack! 
Ingredients:
-1 and 1/4 cups heavy cream
-1 tsp Cinnamon
-28 ounces Mammoth Creameries Vanilla Keto Custard (3.5 cups)
-1 cup pumpkin puree
-Maple-flavored liquid Stevia
-1/4 tsp ground ginger
-1 cup ice (about 5 large ice cubes)
Instructions:
Whip 3/4 cup of cream in a medium bowl until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and 4 glasses in the refrigerator to chill.
Scoop the ice cream into a blender. Add pumpkin, maple syrup, ginger, cinnamon, the rest of the heavy cream, and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed).  It may seem thick at first, but once poured, it will melt fairly quickly.
Spoon the whipped cream over the top and sprinkle with cinnamon.
Pro-tip, stir in a couple shots of bourbon if being used as a night-cap.
Nutritionals (per cup, serves 4):
Calories: 715
Fat: 71g
Carbs: 16g
-Sugar: 2g
Protein: 6g
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