Pumpkin Ice Cream

One of my best friends was having a Oktoberfest/”fall” party last night – aka, the perfect time to make and bring sausages and sugar-free pumpkin ice cream.  This recipe is NOT dairy free – but I tolerate dairy very well, even though I don’t eat it often (of course by tolerate, I mean, I love love love, and with no health detriments I have noticed).  The cream is from grass-fed cows, which means even thicker and more flavorful. 🙂  This may not be the most nutrient-dense recipe to hit this blog, but it is delicious!

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Servings: 8-10
Prep Time: 5 min
Cook Time: 35 minutes

Ingredients:

  • 2 c roasted pumpkin (canned should also work, but you can roast the pumpkin like any other winter squash and puree it in the food processor)
  • 1 1/2 c half-and-half (from grass-fed cows without bGH if possible)
  • 1 c cream (from grass-fed cows without bGH if possible)
  • pinch salt
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/2″ piece of ginger (or 1/4 tsp ground ginger)
  • 14-21 drops alcohol-free stevia

Directions:

(1) Combine all ingredients in the food processor with the S-blade attachment and blend for 1-2 minutes, until smooth.

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(2) Pour into ice cream maker for 30-35 minutes.

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(3) Leave in the freezer for about 30-45 minutes for a thicker consistency before serving.

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(Photo evidence that I make a very good party guest!  I always come with treats!)

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