I. Love. Pumpkin. It’s hard to have it in a healthy way because of all the sugar added to lattes, breads, cookies and cheesecakes. What’s a girl to do?! Figure out a way to healthify an old favorite: Pumpkin Chocolate Chip Ice Cream (no sugar added!). Here’s the great thing about this recipe…you really can’t mess it up. I mean, I guess you could if you really tried, like you put crayons in it or something, but otherwise, it’s pretty fool-proof and it handles substitutions well. Like most any kind of milk will work provided it has a little fat. Coconut, cashew or even low-fat regular milk. If you go fat-free, it’ll likely come out a little icy. Mine was thick and creamy like slow-churned ice cream. Feel free to experiment with spices. I’m a clove-lover, so I think the more the better, but I showed restraint in this recipe. I know for a fact that 1-2 scoops of vanilla or cinnamon protein powder works great in here too. But to keep this easy, I just went with the basic ingredients for you. Enjoy!
We are actually dairy-free in our house. I made an exception for this recipe, but I want to note that I think it's possible to use 1/2 cup cashew cream in place of the yogurt, or just use extra coconut milk, to keep this dairy-free.
- Prep Time : 5 minutes
- Yield : 4
- 1 1/2 cups canned coconut milk - (full fat or lite)
- 5.3 oz organic plain fat-free Greek yogurt
- 1/3 cup zero-calorie sweetener - I use erythritol & stevia
- 1/2 cup canned pumpkin
- 1 teaspoon cinnamon
- 1 teaspoon maple extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cloves
- 1/4 cup sugar-free chocolate chips - I use Lily's
- In a large blender, add all ingredients except chocolate chips. (If you want to use protein powder, add it now with 1/4 cup extra milk for every scoop)
- Blend for 15 seconds.
- Pour into an ice cream maker. Add chocolate chips during the last minute. (Ice cream should take about 15 minutes).