Pumpkin Pie Protein Ice Cream



If you haven't made our macro friendly, voluptuous, creamy & #thicc protein ice cream yet, what are you waiting for?


In this recipe, we added a bit more to our standard protein ice cream base to give it a fall twist. If you are looking for the standard protein ice cream recipe, it is this one minus the pumpkin puree & additional fall spices.


MACROS for entire recipe:

12 carbs | 2 fat | 35 protein


Ingredients

  • 40 grams True Nutrition egg white protein powder (ideally salted caramel flavor for this recipe, and please note: other protein powder types do not work the same)

  • 1/2 cup unsweetened vanilla almond milk

  • 120 grams pumpkin puree frozen!

  • 200-400 grams ice (just depends on how thick, how large, and how flavorful you want your ice cream (or how big your blender is))

  • 1/2 tsp vanilla extract

  • 1/2 tsp cinnamon

  • 1/4 tsp ginger

  • 1/4 tsp nutmeg


Instructions

  1. Pre-freeze your pumpkin puree! If you're in a pinch for time, spread the pumpkin in a thin layer on a plate and place this in the freezer. Use a knife lightly to break it up when you're ready to transfer it into the blender

  2. When you're ready to make the protein ice cream, add the milk first, then the protein powder (to avoid clumping at the bottom), then the ice and frozen pumpkin

  3. Blend... and then blend some more!. It may take a while to get all the ingredients fully combined but don't give up on it. The longer you blend, the more creamy and thick the ice cream becomes - especially the egg white protein powder. It literally whips up similarly to how liquid egg whites do in a stand mixer. Have patience!


Tips to Enhance this Protein Ice Cream

  • Make 2 servings at once – the more stuff in that blender, the easier it is for the blades to hit the ingredients and mix them together

  • Use a knife. If your ingredients aren’t blending or it’s taking forever for the top ingredients in the blender to mix in, periodically stop the blender and use a knife to push the ingredients down into the blades (while the blender is off)

  • Add other extracts and stuff. Experiment!! Add more cinnamon, and some straight up pumpkin pie spice. Add sweetener if you please, etc. The options… are endless

  • Play around with the ice amount. Don’t just go by the amount of ice we said to use – see what amount makes the most creamy but still most tasty protein ice cream for you. We’ve been eating this for years so sometimes we may make a recipe that’s 80% ice and not even notice it. Lol. Our taste buds are blind to this. 

  • TRY egg white protein powder. Even if you’re not sensitive to whey, this protein powder is great - it blends so thick and so fluffy!

  • Eat it with a baby spoon to savior it a bit longer 🙂