Pumpkin Protein Ice Cream (low carb)
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.
Denise Wright (MyLifeCookbook.com)
frozen pumpkin or 12 Tablespoon pucks of frozen pumpkin
heavy whipping cream
or sweetener of your choice
scoop vanilla whey protein
this is a good one
of pumpkin pie spice
Add pumpkin pucks and heavy whipping cream to your
high speed blender[
/b] or food processor.
Blend well until smooth and creamy.
Add remaining ingredients and blend well.
Eat immediately for a soft serve ice cream or pour into a shallow glass container and freeze for 4-6 hours.
If ice cream is too hard to scoop, microwave for 30 seconds and you should be able to scoop.