Low Calorie Pumpkin Pie Ice Cream

Ice cream is always a winner.

IMG_5590[1]Low Calorie Pumpkin Pie Ice Cream

Serves: 1

  • 1 cup unsweetened almond milk
  • 2 stevia packets
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp xanthan gum
  • 1/4 cup unsweetened almond milk
  • 1/4 cup pumpkin puree

Mix the 1 cup of almond milk, stevia packets, vanilla extract, and pumpkin pie spice. Pour this into ice cube trays and allow it to fully freeze; it’ll take around 1.5-2 hours. When you’re ready to have ice cream, place the ice cubes in a blender with the xanthan gum, 1/4 cup more almond milk, and 1/4 cup pumpkin puree. Blenddddddd. Stay patient with this; the longer you blend it, the thicker it gets. Eventually it hits a point where you just KNOW it’s done – the thickness becomes perfect.

I topped my bowl with a 1-minute cupcake, raw cacao nibs, and unsweetened coconut shreds.


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4 comments

  1. LorrinNo Gravatar says:

    Can I just say – YUM! This is my new favorite! I’ve tried other ice cream recipes but they’ve never turned out quite right; they always end up being really icy. This fits perfectly into my calorie range. Thanks so much for sharing!! :)

    • KimNo Gravatar says:

      Woohoo! Glad it worked! I think people’s blenders vary a bit, because this one ends up a bit runny for me! Glad it was perfect on your end :)

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