Pumpkin Ice Cream Recipe
The pumpkin craze is strong this year … and Emily from Fit Home & Health provided us with yet another awesome recipe! Your fall is not complete until you try this Pumpkin Ice Cream Recipe using Phormula-1 CTC.
The winning factor for this pumpkin ice cream recipe is that it is much higher in protein, but still sweet to eat. This ice cream is also great if you are trying to avoid heavy dairy or cream products.
The base of the pumpkin ice cream recipe is mashed bananas with the pumpkin puree and 1st Phorm Phormula-1 CTC protein powder. This adds to the texture and natural taste of the ice cream. Adding maple syrup to the blend completes the ice cream with the sweet sugary taste everyone craves in ice cream.
Making this ice cream is pretty easy, the hardest part is probably having patience for the ice cream to freeze for 4-5 hours. To make the ice creamy you simply blend all the ingredients together: the bananas, pumpkin spice, protein powder, pumpkin puree, and maple syrup in a blender or food processor. Then pour into a bowl and set in the freezer and like I said, wait…
So let's get to the recipe!
Pumpkin Ice Cream
Servings: 4 (1 Serving = 1/4 of the Ice Cream)
Prep Time: 5 Minutes
Freeze Time: 4-5 Hours
- 4 Bananas
- 1 1/2 Tsp of Pumpkin Spice
- 2 Scoops of Phormula-1 CTC
- 1 Cup of Pumpkin Puree
- 1/3 Cup of Sugar-Free Maple Syrup
1. Mix all the ingredients together in a blender or food processor until smooth.
2. Pour the ingredients into a medium bowl, cover it with plastic wrap, then put it in the freezer for 4-5 hours.
3. Remove the ice cream from the freezer and let it sit for 10 minutes to soften before serving.
Macros Per Serving:
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