Guiltless Pumpkin Chocolate Chip Ice Cream

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    2015-09-17 15.25.59

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!

Guiltless Pumpkin Chocolate Chip Ice Cream

By September 18, 2015

2015-09-17 15.23.47

Churning

2015-09-17 15.26.10

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
  • Rating 4.5 stars - based on 2 review(s)
  • Yield : 4
Nutrition facts : Calories: 237; Carbohydrate Content: 9g net; Fat Content: 21g; Fiber Content: 3g; Protein Content: 7g;

Instructions

  1. 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)
  2. Blend for 15 seconds.
  3. Pour into an ice cream maker. Add chocolate chips during the last minute. (Ice cream should take about 15 minutes).
If you don't have an ice cream maker, pour into a large Tupperware and freeze, stirring every 45 minutes until the consistency is reached. Or, pour into a large pan so it's a 1/2-inch layer. Freeze for several hours, or until solid. Carefully break up the ice cream and place the cubes into a food processor. Whip until smooth and creamy (about 1 minute). My nutrition info is based on full fat coconut milk. Keep in mind- this is healthy fat! Look how low the carbs are! Plus, you get a little kick of protein too. This recipe won't get your blood sugar all wonky. It's satisfying, lightly sweet and has no nasty sugar.
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
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5 Responses to Guiltless Pumpkin Chocolate Chip Ice Cream

  1. Nicole Russell

    Erin…I have been introduced to you via Lewis’ book launch team, and am so excited to learn from you! Thank you so much for this recipe…can’t wait to try it! Quick question – where does one find cashew cream? I’m in NC and wasn’t sure if you were talking about the can variety or something different! Thanks again for the scruptious recipe! Nicole

  2. Pingback: Pumpkin at Midnight | Shedding pounds after gaining a baby

    • Erin Woodbury

      Thank you! XO

  3. Andrea Bazan

    I am LOVING your recipes! I was referred to you by the Tag Team, and now I don’t miss a scope of yours, and I looooove looking through your website. You have inspired me to know not only can I eat healthy, but I can include my family now, too!! Question: where do you find your sweetner you use? erithrytol? Can you just use truvia or stevia instead?

  4. Rhonda

    Erin I am so happy we found you, God Bless Periscope, right?!
    Alena started a whole 30 challenge with her fit family and as a participant, so far so good if any of your audience is interested, it’s an ongoing group on Facebook with an evergreen start date :)
    I can’t wait for day 31 so I can create all your recipes.
    In kitchen terms: You ooze lovely!
    Keep the content coming!
    Keep inspiring!
    U R Yumazing!
    Xo,
    Rhonda

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