Yea, right… healthy pumpkin pie ice cream? If you’re on a no-sugar/no-carb, paleo, Bulletproof, or ketogenic diet, this delicious recipe is for you!
This is for ONE serving. You double and triple, etc for more. One serving is about two scoops. All ingredients should be organic, grass-fed, as appropriate.
- One whole egg
- One egg yolk
- 3 tablespoons unsalted butter (use ghee if butter bothers you)
- 1 tablespoon coconut oil
- 2 teaspoons vanilla*
- 3 teaspoons pumpkin pie spice*
- 2 tablespoons pumpkin puree
- 2 tablespoons erythritol*
Add all ingredients into a blender and blend until smooth. Items with an asterisk can be modified more or less based on your taste preference. Once blended, add to your ice cream machine. One serving freezes (in the machine) in about 8 minutes. 20 minutes for four servings. Eat immediately, as texture will be like firm soft serve.
High fat ice creams don’t freeze as well as I’d like. Much too hard to scoop, thus I make each serving as I want one. You’ll be amazed at how rich and creamy this is… and how utterly decadent. There will be nothing left to freeze.