We’ve had a few mornings recently I could feel fall in the air. To prepare for my favorite season, this week my breakfast featured one of my favorite recipes, a 2-minute pumpkin muffin. It was delicious slathered in ghee, eaten alongside bacon and eggs. Then the weather took a turn and the summer heat and humidity came back. Don’t get me wrong, I’m not complaining, I love my morning walks in the sun. However, I needed to use up the open carton of pumpkin, so I pulled out my ice cream maker…pumpkin pie ice cream anyone? Not gonna lie, I ate this for breakfast!
At the end of last year’s holiday season, I stocked up on two things, cranberries and pumpkin. Both Whole Foods and our local food co-op had amazing discounts on these seasonal products. Seriously, I think I paid like $1 for each of these. I bought a dozen bags of cranberries and threw them in the freezer and at least that many tetra-pak cartons (they are BPA-free) of Fig Food Co. organic pumpkin. I decided to celebrate Thanksgiving in August with the last carton of pumpkin. After a hot and sweaty morning walk, I returned home, dug out my ice cream maker and made this healthy Pumpkin Pie Ice Cream.
Pumpkin Pie Ice Cream
Prep Time: 2 mintues
Churn Time: 20 minutes
Makes: 4 servings
Ingredients
- 1 c. Native Forest Organic Coconut Milk
- 1/2 c. Unsweetened Almond Milk
- 1/2 c. Fig Food Co. Organic Pumpkin
- 1/2 tsp. NuNaturals Pure Liquid Vanilla Stevia
- 1/2 tsp. Penzey’s Ceylon Cinnamon
- 1/4 tsp. Ground Nutmeg
- 1/4 tsp. Ground Ginger
- 1/4 tsp. Ground Cloves
- 1/8 tsp. Celtic Sea Salt
Directions
- Whisk together all ingredients then process in ice cream maker.
Recipe Notes
Right out of the ice cream maker this is soft-serve and delicious. It will harden like a rock in the freezer. That’s ok, just take it out and let is sit on the counter to soften before serving. Still tastes amazing!
For more pumpkin recipes click on the pictures below…
