Here is another reason I love my Vita-Mix blender. Ice cream can be made in seconds! But sugar and fat laden ice creams are for those wishing for large waistlines and early aging. Get rid of your processed sugar addiction, turn down your sweetness level so that less sweet is sweet enough for you.
I came up with this whole-food version of non-dairy pumpkin pie ice cream. It is loaded with nutrients that you could have it for breakfast. Loads of carotenoids from the pumpkin prevent diseases and fight off aging. Also, blending adds air to the ice cream helping you to feel fuller with less calories in addition to it being a good source of fiber. Just be careful to not over blend or you will end up with more of a soup than an ice cream. Now you can enjoy pumpkin this season without the sugar and fat overdose typical of regular pumpkin pie.
Pumpkin Pie Soft Serve
Serving Comment: 1/4 of recipe
Recipe Gram Wt: 759.05g/1.67lb
Recipe Servings: 4
Serving Size: 3/4 cup
Calories/Serving: 118.89
CPF Ratio: 69-12-19
Recipe Ingredient Listing:
Food Name: PUMPKIN, CANNED, NO SALT
Serving Size: 3/4 cup
Food Name: TOFU, SILKEN, EXTRA FIRM
Brand: Mori-Nu
Serving Size: 4 oz
Food Name: DATE, NATURAL & DRY
Description: domestic, pitted, chopped
Serving Size: 1/2 cup
Food Name: PUMPKIN PIE SPICE
Serving Size: 1 tsp
Food Name: ICE
Serving Size: 2 cups
Food Name: RAW CASHEW BUTTER, NO SALT
Serving Size: 1 tbsp
Preparation Instructions:
Grind dates to a fine powder in a Vita Mix or other high powered blender. Add tofu, pumpkin, spice, cashew butter and blend til mixed but not warm. If mixture is warm from blending, cool before adding ice. Add 2 cups of ice and blend just until you stop hearing the ice being crushed. Do not overblend or the ice cream will be too thin. Serve immediately.
