Pumpkin Snickerdoodle Ice Cream

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Ingredients

  • 1 Cup Heavy Whipping Cream

  • 2/3 Cup Unsweetened Almond Milk

  • ¼ Cup Water

  • 1/3 Cup Pumpkin Puree

  • 2 Egg Yolks

  • ¼ tsp Guar Gum

  • 15g VMI Sports® ProtoLyte® Snickerdoodle (1/2 scoop)

  • 8g VMI Sports® Vanilla Collagen Powder (1/2 scoop)

  • ¼ tsp Pumpkin Pie Spice

  • ¼ tsp Pumpkin Spice Emulsion

  • 3 Tbsp Erythritol

  • 2oz Low Carb Granola

Directions:

  1. Add HWC, Almond Milk, Water, Erythritol, Pumpkin Puree, Pumpkin Pie Spice, and Pumpkin Spice Emulsion to a saucepan over low heat.

  2. Once warm, temper your eggs by whisking the yolks together in a separate bowl. Mix a ladle full of your ice cream mixture into the egg yolks and whisk. (I do this a couple times to really dilute the yolk mixture). Pour the egg yolk mixture back into the saucepan with the ice cream mix, whisk together.

  3. Add your Collagen and ProtoLyte® to the ice cream mixture and whisk together.

  4. Next you will add the Guar Gum by using the same process you used to temper your eggs. I add a ladle full of ice cream mixture to a small bowl, then sprinkle the guar gum overtop and whisk together. Add a little more ice cream mix, whisk again. Then add the mixture back to the sauce pan with the rest of your ice cream mixture and whisk to combine.

  5. Allow to warm over low heat (while whisking to avoid cooking the eggs!) until the mix thickens up slightly.

  6. Remove from heat and transfer to a bowl to cool on the counter. Once cooled, cover the bowl and pop into the refrigerator for at least an hour. I usually leave mine overnight.

  7. When ready to make ice cream, transfer the mixture into your ice cream maker (with the frozen bowl, of course) and allow to churn until mostly thickened. Toss in your granola and allow to churn a few more minutes.

  8. Transfer to freezer safe container – or simply dig right in!

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