Prot: 20 g, Carbs: 17 g, Fat: 17 g, Cal: 298
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!
Enjoy the transition of seasons with this delicious Pumpkin Pie Protein Ice Cream!
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- Serves: 4
- Serving size: ¼ recipe (about ½ cup)
- Calories: 298
- Fat: 17g
- Carbohydrates: 17g
- Sugar: 5g
- Fiber: 4g
- Protein: 20g
- 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)
- 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 1½ teaspoons would be plenty!