Pumpkin Protein Ice Cream
This super creamy, easy to make pumpkin ice cream is a delicious way to celebrate the flavors of fall. Plus, it’s lower calorie, low-fat and packed with 6 grams of high-quality protein per ½ cup serving, so you can go for the extra scoop!
Equipment
- Ice Cream Maker
Ingredients
- 1 cup whole milk
- 1 3/4 cup fat-free half and half creamer
- 1.5 cup canned 100% pumpkin
- 1/4 cup sugar
- 1 cup vanilla whey protein powder
- 1/4 tsp nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp all-spice
Instructions
- Combine all ingredients in a bowl and stir until combined and smooth
- Transfer to the refrigerator. Allow to chill for at least 2 hours.
- Pour mixture into an ice cream maker and allow to churn for ~20 minutes
- Transfer ice cream to a container, then store in the freezer to harden. Enjoy!