Pumpkin Ice Cream

My kitchen is full of gadgets.  All of which I think are completely necessary.  A few years ago I got a Cuisinart Ice Cream and Sorbet Maker for my birthday.  For a while, I didn’t use it because it was right around that time that I decided to stop eating crap all the time…which ruled out ice cream.

Then I discovered that this thing can make ice cream out of pretty much anything–greek yogurt, almond milk, bananas, etc.  In other words,  I can make it as low-calorie as I want.

Still trying to use up all the pumpkin in my refrigerator, I came up with this:

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Pumpkin Ice Cream

  • 2 cups of unsweetened almond milk
  • 1/2 cup pumpkin puree
  • 2 tablespoons of pumpkin butter
  • 1 tablespoon of cinnamon
  • 1 teaspoon of pumpkin pie spice
  • 1 tablespoon of honey
  • 1 packet of stevia
  • 1 tablespoon of PB2 (optional)

Whisk all the ingredients together in a bowl.  Turn on the ice cream maker and pour in the ingredients.  It only takes about ten minutes until your ice cream is ready to go!

These ice cream makers aren’t too pricey.  If you’re interested in getting one, check Bed Bath & Beyond.  You can use a 20% off coupon there.  Sometimes Williams-Sonoma has a deal on these that includes an extra freezer bowl.  It ends up being a great deal.  As always, Amazon.com has a great price on them every day.

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