Dairy-Free Pumpkin Spice Ice Cream
Ingredients
- 1 cup (240g) cashew milk or light coconut milk
- 1/2 cup (120g) non-dairy yogurt
- 1/4 cup (60g) pumpkin puree
- 2 pitted medjool dates or 1 tbsp maple syrup
- 1 scoop (35g) protein powder
- 1/2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/8 tsp salt
Preparation
Ninja creami method
Blend all the ingredients until very smooth and creamy.
Pour into a Creami pint container.
Freeze overnight or for at least 8 hours.
Process on the light ice cream setting.
Add a splash of milk, then process on re-spin.
Add mix-ins of choice if desired and process on mix-in.
Freeze for 10 minutes to firm, then scoop and serve.
Blender method
Blend all the ingredients until very smooth and creamy.
Pour into an ice cube tray and freeze overnight.
Pop out the cubes and blend with a dash of milk.
Use the tamper to maintain a thick, scoopable texture without adding too much milk.
Freeze for 30 minutes to firm, then scoop and serve.
