About This Recipe
Healthy Paleo Pumpkin Ice Cream is made with only 6 ingredients! It's thick and creamy from cashews, lightly sweetened with maple syrup, and packed with warming pumpkin spices. Paleo, dairy free, gluten free, and protein packed!
Ingredients
- 1 1/2 cup raw cashews
- 1 cup unsweetened cashew milk (or non dairy milk of choice)
- 1 cup pumpkin
- 2 servings (4 scoops) Vital Protein Collagen Peptides*
- 2 tablespoons maple syrup
- 1 tablespoon pumpkin pie spice
Instructions
- Soak cashews by placing in a jar and cover with water. Cover with a lid and soak overnight. If you are short on time, place cashews in a bowl, cover with water, and microwave for 2 minutes until softened. Drain and rinse.
- Add soaked and drained cashews, cashew milk, pumpkin, collagen peptides, maple syrup, and pumpkin pie spice in a Vitamix or high powered blender. Blend until smooth, about a minute.
- Turn on ice cream maker and pour mixture in while it is running. Churn for 15 minutes until mixture is thick and creamy. Eat as is or transfer mixture into a small loaf pan. Cover the top with plastic and freeze for 3-4 hours or overnight. Allow ice cream to sit at room temperature or place in the fridge to soften before serving. Enjoy!
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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