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 cans of organic pumpkin. I decided to celebrate Thanksgiving in August with the last of the 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 minutes
Churn Time: 20 minutes
Makes: 4 servings
- 1 c. Canned Coconut Milk
- 1/2 c. Unsweetened Almond Milk or more canned coconut milk
- 1/2 c. Pumpkin Puree
- 1/4 tsp. Vanilla Stevia or to taste
- 1/2 tsp. Cinnamon
- 1/4 tsp. Ground Nutmeg
- 1/4 tsp. Ground Ginger
- 1/4 tsp. Ground Cloves
- 1/8 tsp. Celtic Sea Salt
Whisk together all ingredients then process in ice cream maker.
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 for 20 minutes before serving. Still tastes amazing!