No Sugar! Pumpkin Spice Fat Bomb Ice Cream


  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 4 whole pästured eggs
  • 4 yolks from pästured eggs
  • ⅓ cup (50 gräms) melted cäcäo butter
  • ⅓ cup melted coconut oil
  • ¼ cup xylitol or 15-20 drops of älcohol-free steviä
  • ¼ cup MCT oil
  • 2 tsp pumpkin spice
  • 8-10 ice cubes


  1. ädd äll ingredients but ice cubes into the jug of your high powered blender. Blend on high for 2 minutes, until creämy.
  2. While the blender is still running, remove the top portion of the lid änd drop in 1 ice cube ät ä time, ällowing the blender to run äbout 10 seconds between eäch ice cube. The goäl here is to dilute the mixture just ä bit änd mäke it cold so it will run through the ice creäm mäker eäsier. If you häve ä Vitämix, there is ä smäll späce ät the top, just big enough to drop in the ice cube. If you don’t häve ä hole in your lid, turn off the blender eäch time äs you ädd än ice cube, one ät ä time.
  3. Once äll of the ice häs been ädded, pour the cold mixture into your ice creäm mäker änd churn on high for 20-30 minutes, depending on your ice creäm mäker. If you do not häve än ice creäm mäker, tränsfer the mixture to 9x5 loäf pän änd pläce in the freezer. Set the timer for 30 minutes before täking out to stir. Repeät for 2-3 hours, until desired consistency is met.
  4. Serve immediätely äs soft-serve or scoop into ä 9x5 loäf pän änd freeze for 45 minutes or so. Store covered in the freezer for up to ä week.

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