Healthy Pumpkin Spice Maple Ice Cream
I have to admit, I have never been a fan of pumpkin. I’m sure you are looking at your screen with a look of shock: wide eyes and eyebrows high. At those pumpkin-carving block parties, I always used to think this girl was crazy for eating the pumpkin innards and seeds. I used to think my friend was weird for buying cans and cans of pumpkin “before the season is over.” Even when I was browsing FoodGawker I was always wondering, “What is everyone’s obsession with pumpkin?”
Well, in case you were starting to think I was some weird freak of nature, I would like to say that I’ve come around to the pumpkin flavor. I don’t love it, but I’ve come around to it. There are a whole bunch of things I don’t like, but other people will just die for… like cheesecake, flan, creme brulee, oatmeal, jello, whipped cream, cream cheese, and in this season’s case, pumpkin pie!
Okay, now I’m sure you’re are looking at your screen wondering if you are reading this correctly. Well, yeah, you are… but before you think I’m even more weird, I’ll just give you the recipe…
This ice cream was so good! In my first bite, I thought, “Oh, no! Wayyy too much flavor!” And then I looked back at the ice cream, grinned, and scooped myself another big bite. Dang, that is some good stuff right there!
Is there even such a thing as too much flavor??
So if you like gingersnaps and spicy things like Mexican hot chocolate, this is the ice cream for you. And if you like healthy and tasty, fat free desserts, then this is definitely for you too!
Here are the nutrition facts for one serving (1 cup) without the coconut oil:
Can you believe it? Well, please do, because I double-checked this label… I couldn’t believe my eyes! Plenty of vitamin A and calcium, 2g of fiber, 25g of protein — you can’t find any of that in any store-bought tub.
I’m still in shock… a creamy ice cream without all the cream, whole milk, half and half, butter and partially hydrogenated oils? Yes, healthy ice cream IS possible!