Pumpkin Ice cream

SCD No Churn Pumpkin Ice Cream

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This pumpkin ice cream is real deal incredible! No ice cream maker required, and only seven ingredients, you’ll want to make it all year round! Pumpkin ice cream has always been one of my favorite fall treats, so now that pumpkin season is officially here, I wanted to recreate it in all its glory. This ice cream is so smooth, creamy, and full of sweet pumpkin and warm baking spices, it’s hard to tell that it’s SCD compliant! For an extra special treat try pairing this ice cream with my SCD waffle cones & bowels, or top with coconut whipped cream! 

SCD No Churn Pumpkin Ice Cream 

Serves 8
Prep: 15 min
Freezing: 3 hours
Blending: 4 min
Total:  3 hours 19 min
Beginner

Ingredients:

 2 cups pumpkin puree, frozen (BPA free, no fillers or made from scratch) 

4 Bananas, ripe and frozen 

2 cups coconut or almond milk, unsweetened and no thickeners

⅓ cup honey   

2 tsp. cinnamon 

1 tsp. nutmeg 

½ tsp. clove 

  Method Of Prep:

  1. Gather and prep ingredients. Start by making your pumpkin puree if you choose.
  2. Cut the top as you would if you were going to carve it.
  3. Scoop out all the seeds and discard.
  4. Cut the pumpkin in half and then quarters.
  5. Place quarters on a sheet tray and roast in the oven for 30-40 minutes or until tender.
  6. Remove from the oven and cool. Scoop out the soft pumpkin and discard the rinds.
  7. Place pumpkin in a high-speed blender and blend until smooth puree forms.
  8. Now freeze either in small bags or ice trays so it will blend easily. If you are using canned pumpkin freeze in the same fashion.
  9. Chop up and freeze the ripe bananas now too and place them in small bags or ice cube trays.
  10. Leave the pumpkin and bananas in the freezer until frozen solid, 2-3 hours.
  11. Once frozen, set up your high-speed blender again and add all ingredients.
  12. Blend on high until smooth.
  13. Pour into a loaf pan and serve immediately as soft serve ice cream or freeze for later.
  14. If freezing for later be sure to let the ice cream sit out for 10-15 minutes so it becomes scoopable. Happy pumpkin season friends! Enjoy!

                                        

Nutrition Facts: 
Calories- 145
Carbs- 34.9 g
Fat- 0.8 g
Protein- 1.5 g