Made this yesterday in preparation for Thanksgiving. Might make a few tweaks now that I've read through all 6 pages of cnmLisa's thread on green tea ice cream and everyone’s yummy variations and suggestions for alternate ingredients.

Much thanks to KevinPA - this recipe borrows heavily from his mint chip recipe, and also from BostonKitty and lowcarbman with Isomalt based recipes on the web. Sorry, no pictures - we are thinking of getting a digital camera for Christmas and I promise to post pictures in the future.


1/3 cup heavy cream
1/4 cup Hood's cal countdown 2% dairy beverage
12-13 drops sweetzfree

1/2 cup Isomalt
1/4 t salt
1/2 t xanthan gum

1 cup heavy cream
1/2 cup Hood's 2%
3/4 cup pumpkin
1 t vanilla extract
1/2 t gr cinnamon
1/4 t gr nutmeg
1/8 t gr allspice
1/4 t gr ginger


Combine isomalt, salt and xanthan gum and set aside.
Combine cream, hood's, sweetzfree and heat this mixture just until bubbles form (scalding).
Remove from heat and whisk in isomalt mixture until dissolved.
Combine second cream, hood's, pumpkin, extract, spices in bowl and mix.
Add pumpkin-cream mixture to xanthan-thickened mixture and mix thoroughly.
Refrigerate at least one hour (or chill on ice bath) until very cold.

Pour chilled mixture into your ice cream freezer according to directions.
(I'm using a Cuisinart so I pour into freezer bowl, turn machine on and mix for about 25 minutes until soft frozen.)

yield - 3.5 cups liquid, 4.5 cups frozen.

in one 1/2 cup serving
90 cals
7 gram fat
1 carb (if you count Isomalt carbs - 10.5 gr total)
1 gram protein

After curing for 8 hours mixture is firmer than regular ice cream, but not as hard as my previous attempts with an all splenda sweetner base - may try alternate ingredients such as small amount of glycerine and/or some sort of polyd blend in later batches.

I started with 1/2 cup of pumpkin but this was not pumpkin-y enough for me so I added another 1/4 cup after tasting. Someone else might be fine with 1/2 cup. This is a very rich and creamy ice cream so the 1/2 cup portion I had was very satisfying. I might consider trying a version with less cream and more Hoods - this version might even be a bit too creamy and rich. I mostly used these amounts of cream because I had an opened bottle in the fridge and wanted to use it up.

I loooooove pumpkin ice cream!!!! and it just so happened that I was wondering what flavor is up next. PUMPKIN!!!!

Hope my green tea thread was of some help. I really do find that a small amount of glycerine makes a nice texture.

I know what I'm having for dessert tomorrow night.

Lisa