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Low Carb Pumpkin Spice Blender Ice Cream
A delicious but simple pumpkin ice cream you can eat immediately for a soft serve texture or freeze for a harder ice cream. Packed with protein and low in carbs.
Prep Time 5 minutes
Total Time 6 hours 4 minutes
Servings 2
Calories 361 kcal
Ingredients
- 10 tablespoons frozen pumpkin "pucks" (see notes)
- ¾ cup heavy whipping cream
- ¼ cup Swerve sweetener
- ½ scoop vanilla low carb protein powder (see note)
- 1 teaspoon of pumpkin pie spice
- ½ teaspoon of cinnamon
- ½ teaspoon vanilla extract
- 2 tablespoons almond milk
- ¼ teaspoon vanilla liquid Stevia (I like SweetLeaf)
Instructions
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Add pumpkin pucks, almond milk and heavy whipping cream to your high speed blender. If the pumpkin is too hard let it sit for a minute or two and it will soften. Don't let it soften too much or it won't make ice cream.
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Blend well until smooth and creamy.
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Add remaining ingredients and blend well.
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Eat immediately for a soft serve ice cream or pour into a shallow glass container and freeze for 4-6 hours.
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If ice cream is too hard to scoop, microwave for 30 seconds and you should be able to scoop.
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NOTES: To make pumpkin "pucks" line a cookie sheet with wax paper. Take a tablespoon and scoop up the pure pumpkin and lay on the cookie sheet. Freeze for a couple hours until frozen. Store excess "pucks" in a baggie for later use.
For the protein powder I like to use ISOPURE Zero Carb Vanilla protein powder. You can use whatever vanilla flavored powder you want but try to keep it low carb if you are watching. ALso this is totally optional. You can eliminate it completely.