Stop what you’re doing.
Go find the nearest can of pumpkin puree…!
Make this incredible and actually healthy ice cream!
And it’s amazing. Delicious. Smooth and creamy. Healthy but tastes sinful and decadent, just the way ice cream should. 😉
This is one of the first “ice cream” recipes that I’ve found to have comparable texture to “real” ice cream. And just as satisfying!
See those specs of pumpkin spiced goodness below?! You can almost smell the spices right from the photo. And Woah, Nelly, are those spices fragrant!
Each bite is full of pumpkiny, cinnamony, clove-enhanced sweetness of luxury for your taste buds.
As I write this tasty recollection, I’m drawn back into each bite of the smooth and creamy texture. Ah, so delicious.
Did I mention it’s diary free? Well, it is! And actually healthy for you and actually fits nicely into macro-counting. Bonus!
With love and gratefulness, this recipe is adapted from Precision Nutrition.
Pumpkin Spice Protein Ice Cream
- 1 1/2 cups lowfat plain Greek yogurt
- ¼ cup pitted dates, roughly chopped
- 1 tsp bourbon (optional)
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice (optional, may use in replace of the spices below)
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ⅛ tsp salt
- 1 8-oz can 100% pumpkin puree
- 1 scoop protein powder (I used Vega Sport Protein, Vanilla)
In food processor (or blender), pulse the yogurt, dates, bourbon, honey, vanilla extract, spices, and salt until dates are broken down (as much as they can be).
Add the pumpkin puree and protein powder, and blend/pulse again until smooth.
Scoop ice cream batter into a loaf pan and place in the freezer. Let freeze for 3+ hours or until mostly frozen.
Allow ice cream to thaw in the loaf pan for 20 minutes before scooping and enjoying.
Pumpkin Ice Cream fan? What’s your favorite flavor?