No Churn Pumpkin Peanut Butter Ice Cream | Vegan, Gluten-Free
A great way to use your baked pumpkin! Make this simple recipe for an easy no churn pumpkin peanut butter ice cream, naturally healthy, and delicious!
(instructions in article)
natural peanut butter
cashew milk or coconut milk
pure vanilla extract
Put everything in a food processor (or mini food processor), and blend until very smooth.
Pour in a freezer-friendly container, cover with a plastic film (touching the ice cream in order to avoid ice crystals forming over it).
Put in freezer for at least 2 hours.
If it's too hard when you take it out, just leave on the counter for 30 minutes to soften, and use an ice cream scoop or spoon to form nice ice cream balls.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 299kcal | Fat: 17g | Saturated fat: 3g | Sodium: 364mg | Potassium: 474mg | Carbohydrates: 30g | Fiber: 2g | Sugar: 22g | Protein: 8g | Vitamin A: 4940% | Vitamin C: 5.2% | Calcium: 59% | Iron: 1.1%