Pumpkin Pie Protein Ice Cream
Prep time
Cook time
Total time
Makes about 2 cups (4 servings).
Serves: 4
Ice cream:
Crust pieces:
  1. Drain and rinse cashews.
  2. In a blender or food processor, combine cashews, water, and pumpkin. Process until smooth.
  3. Add pumpkin pie spice, stevia, and whey protein. Process until smooth.
  4. Pour into a bowl, and cover.
  5. Freeze for about 4 hours. Every half hour or so, take the bowl from the freezer and mix the ice cream. (Other options are to use an ice cream maker, or use the ice and salt method.)
  6. Meanwhile, preheat the oven to 325F (163C).
  7. Mix almond butter and water until combined.
  8. Add rice protein and cinnamon, and mix well.
  9. Form the mix into 8 balls, and place them on a parchment-lined cookie sheet.
  10. Flatten the crust cookies. Bake for about 8 minutes, until firm and cooked.
  11. Remove from oven and let cool.
  12. Once the ice cream has firmed, break the crust cookies and fold into ice cream.
  13. Serve, and enjoy!
A note about substitutions: you can replace the whey protein with your favorite vanilla protein (including vegan proteins for a vegan recipe). The rice protein in the crust can be replaced by pea protein (or a pea blend), but I would not try other substitutions there. (See my Recipe Basics video for examples of what goes wrong when you bake with the wrong protein powder.)
Also note that the pumpkin pie spice will be more pronounced as the mixture gets colder, so be sure not to overdo it! Up to 1½ teaspoons would be plenty!
Nutrition Information
Serving size: ¼ recipe (about ½ cup) Calories: 298 Fat: 17g Carbohydrates: 17g Sugar: 5g Fiber: 4g Protein: 20g
Recipe by Andréa's Protein Cakery at https://www.proteincakery.com/pumpkin-pie-protein-ice-cream/