Pumpkin Pie Spice Protein Ice Cream

Name: Pumpkin Pie Spice Protein Ice Cream
Prep time: 15 min
Cook time: 24 h
Total time: 24 h 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 200 ml oatmilk; 150 g carrots; 50 g chickpeas; 10 g vanilla protein powder; 10 g powdered peanut butter; 0.5 tsp pumpkin pie spice; 0.25 tsp cinnamon; 0.25 tsp guar gum; 0.125 tsp vanilla bean powder (or 0.5 tsp vanilla extract); 20 drops caramel monk fruit; 1 pinch salt; 30 g pecans or walnuts (chopped, optional mix-in); 1 bar vanilla yogurt protein bar (optional mix-in, cut up and frozen for 24 hours)

A creamy, high-protein ice cream with warm pumpkin pie spices, carrots, and chickpeas blended into a smooth base, then churned to perfection.

1455 min total2 servingsAmerican

Calories

285

Protein

20g

Carbs

28g

Fat

Ingredients

200 ml oatmilk
150 g carrots
50 g chickpeas
10 g vanilla protein powder
10 g powdered peanut butter
0.5 tsp pumpkin pie spice
0.25 tsp cinnamon
0.25 tsp guar gum
0.125 tsp vanilla bean powder (or 0.5 tsp vanilla extract)
20 drops caramel monk fruit
1 pinch salt
30 g pecans or walnuts (chopped, optional mix-in)
1 bar vanilla yogurt protein bar (optional mix-in, cut up and frozen for 24 hours)

Instructions

1
Blend the oatmilk, carrots, and chickpeas until smooth.
2
Add the vanilla protein powder, powdered peanut butter, pumpkin pie spice, cinnamon, guar gum, vanilla bean powder, caramel monk fruit, and salt, then blend again until fully combined.
3
Pour the mixture into a freezer-safe container and freeze for 24 hours.
4
Remove from freezer and churn using the 'light ice cream' setting on your ice cream maker. Scrape down the icy sides and churn again on 'light ice cream' setting.
5
Fold in optional mix-ins (chopped pecans or walnuts and/or frozen vanilla yogurt protein bar pieces) if desired.