- 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
- ¼ cup xylitol or 15-20 drops of alcohol-free stevia
- ¼ cup MCT oil
- 2 tsp pumpkin spice
- 8-10 ice cubes
- Add all ingredients but ice cubes into the jug of your high powered blender. Blend on high for 2 minutes, until creamy.
- 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.
- 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.
- 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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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
- Calories: 368
- Calories from Fat: 323
- Total Fat: 35.9
- Saturated Fat: 27.7 g
- Cholesterol: 249> mg
- Sodium: 49 mg
- Carbs: 6 g
- Dietary Fiber: 1.3 g
- Net Carbs: 4.7 g
- Sugars: 1.7 g
- Protein: 6 g