Pumpkin Spice Fat Bomb Ice Cream

November 22, 2015 by Leanne Vogel November 2, 2018

Sugar-free and dairy-free, creamy ice cream without the coconut milk or nuts. A frozen festive fat bomb infused with pumpkin puree and pumpkin spices.

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 4 whole pastured eggs
• 4 yolks from pastured eggs
• 1/3 cup (50 grams) melted cacao butter
• 1/3 cup melted coconut oil
• 1/4 cup xylitol or 15-20 drops of alcohol-free stevia
• 1/4 cup MCT oil
• 2 tsp pumpkin spice
• 8-10 ice cubes

Instructions

1. Add all ingredients but ice cubes into the jug of your high powered blender. Blend on high for 2 minutes, until creamy.
2. While the blender is still running, remove the top portion of the lid and drop in 1 ice cube at a time, allowing the blender to run about 10 seconds between each ice cube. The goal here is to dilute the mixture just a bit and make it cold so it will run through the ice cream maker easier. If you have a Vitamix, there is a small space at the top, just big enough to drop in the ice cube. If you don’t have a hole in your lid, turn off the blender each time as you add an ice cube, one at a time.
3. Once all of the ice has been added, pour the cold mixture into your ice cream maker and churn on high for 20-30 minutes, depending on your ice cream maker. If you do not have an ice cream maker, transfer the mixture to 9×5 loaf pan and place in the freezer. Set the timer for 30 minutes before taking out to stir. Repeat for 2-3 hours, until desired consistency is met.
4. Serve immediately as soft-serve or scoop into a 9×5 loaf pan and freeze for 45 minutes or so. Store covered in the freezer for up to a week.

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Notes

Ice Cream Maker: I’ve had this Cuisinart Ice Cream Maker for 4 years and it’s served me well. Under $80 and perfect for cold dairy-free treats!

Cacao Butter: is the fat from chocolate. I like purchasing these cacao butter wafers because they’re a lot easier to work with than the chunks.

Coconut Oil: If you don’t want to use coconut oil in this recipe, you can use an equal amount of additional cacao butter.

Xylitol: our bodies have the enzyme required to breakdown xylitol, but it requires that we start off slow in our intake. If you don’t want to use xylitol, alcohol-free stevia is another option, or raw honey, or any other sweetener of your choice. I chose xylitol and stevia because it keeps the carb count low.

Nutrition Information Per Serving