It's still pretty warm here in New York City, but it's already pumpkin recipe season. So I made some Pumpkin Pie Protein Ice Cream! Complete with pieces of pie crust! :)
I like to use a cashew base for my protein ice creams. It gives a great thick, creamy texture. And the Vitamin Shoppe's True Athlete vanilla whey is the perfect protein to add here, as it such a creamy vanilla! With some pumpkin, spices, and stevia, so delicious!
The crust is a scaled down version of the same crust I used in my Pumpkin Protein Pie. It is made from almond butter and rice protein, although pea protein would be a fine substitute.
Enjoy the transition of seasons with this delicious Pumpkin Pie Protein Ice Cream!
- 1 cup raw cashews 122g, soaked in filtered water for 4 hours or more
- ¼ cup filtered water 60ml
- 1 cup cooked pumpkin 210g
- 1 teaspoon pumpkin pie spice 5ml
- 4 packets stevia 4g
- ½ cup natural vanilla whey protein powder 48g
- 2 tablespoons almond butter 30g
- 2 tablespoons filtered water 30ml
- 3 tablespoons vanilla rice protein powder 21g
- a dash of ground cinnamon
- Drain and rinse cashews.
- In a blender or food processor, combine cashews, water, and pumpkin. Process until smooth.
- Add pumpkin pie spice, stevia, and whey protein. Process until smooth.
- Pour into a bowl, and cover.
- 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.)
- Meanwhile, preheat the oven to 325F (163C).
- Mix almond butter and water until combined.
- Add rice protein and cinnamon, and mix well.
- Form the mix into 8 balls, and place them on a parchment-lined cookie sheet.
- Flatten the crust cookies. Bake for about 8 minutes, until firm and cooked.
- Remove from oven and let cool.
- Once the ice cream has firmed, break the crust cookies and fold into ice cream.
- Serve, and enjoy!
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 1 ½ teaspoons would be plenty!
As I wrote in the Notes, you can replace the whey with your favorite vanilla protein powder, including (dairy-free) vegan protein powders. I tag the recipes to include these substitutions so you will find the largest collection of recipes that will suit your needs here. Hope that helps to clear thing up! Thanks for writing in. :)
I was excited to find your site, I'm always looking for new dairy free recipes. But technically this is not dairy free, it contains whey. Whey is still dairy send I'm highly allergic to it. :-(