Trick…or treat? This tasty frozen dessert is a little of both! Creamy, cold and rich, it’s got all the appeal of soft-serve ice cream. But instead of dairy, coconut milk and almond butter are blended with pumpkin for a healthier chilled “cream” confection.
Pumpkin Ice Cream
Serves 3 to 4
Friendly warning: As you transfer this “ice cream” from the blender to a bowl for freezing, you may be tempted to have a lick–which may lead to the overwhelming urge to taste an entire spoonful. In fact, you may be so enticed by the flavor that you’ll want to guzzle an entire glass. Go ahead–it’s OK. Really! This recipe doubles as a delicious shake.
Ingredients
1 can organic pumpkin
¼ cup coconut milk
¼ cup almond butter
1-1/2 tsp. pumpkin pie spice (or mix together cinnamon and nutmeg)
½ to 1 tsp. liquid stevia (depending on desired sweetnesss)
Ice cubes
Directions
1. Combine all ingredients in a food processor or high-speed blender and blend until smooth.
2. Transfer to bowl and place in freezer for 30 minutes or until well chilled. Spoon into serving dishes and serve.