Pumpkin spice protein ice cream pint
10 min · 22 g protein · 223 cals / serving
Pumpkin pie in a pint: canned pumpkin, warm spice and a little maple syrup blended into a milk and whey base, spun creamy and finished with crushed gingersnaps for a crust-like crunch.
Ingredients
Base
- 1/4 cup canned pumpkin, pure pumpkin, not pie filling
- 1 1/3 cups ultra-filtered milk, or skim milk
- 1 scoop whey protein, vanilla; a whey-casein blend spins creamiest
- 2 tsp sugar-free instant pudding mix, sugar-free vanilla instant pudding mix
- 1 1/2 tsp pumpkin pie spice
- 2 tsp maple syrup
- 1/2 tsp vanilla extract
- 1 pinch stevia, or sweetener to taste
- 1 pinch salt
To spin
- 2 tbsp skim milk, for re-spinning or blitzing, plus a splash more if needed
Mix-in
- 3 gingersnaps gingerbread cookie, crushed
Steps
- Blend the pumpkin, milk, whey, pudding mix, pumpkin pie spice, maple syrup, vanilla, sweetener and salt for 30 seconds, until smooth. Taste for spice and sweetness. Let it stand 5 minutes.
- Pour the base into an ice-cream-pint container up to the max fill line, put the lid on and freeze on a level shelf for 24 hours. (No machine? Pour it into about two ice-cube trays instead and freeze at least 4 hours; see the last step.)
- Take the lid off and spin the frozen pint on the light ice cream setting. It usually comes out powdery the first time: add the 2 tbsp milk and re-spin. If it is still crumbly, add 1 more tbsp and re-spin once more, until it is smooth and creamy.
- Make a well down the middle all the way to the bottom, add the crushed gingersnaps and run the mix-in setting once.
- Without a pint machine: let the frozen cubes stand 5–10 minutes, then blitz them in a large food processor with the 2 tbsp milk, plus a splash more if it stalls, stopping to scrape down several times, until thick and creamy, 3–5 minutes. It comes out softer and a little icier than a machine pint, like thick frozen yogurt. Fold in the mix-ins by hand. Eat it soft, or firm it in the freezer for 30–60 minutes.
Good to know
No pumpkin pie spice?
Mix 1 teaspoon cinnamon with 1/4 teaspoon each of ground ginger and nutmeg and a pinch of cloves.
Graham crackers instead of gingersnaps?
Yes, one crushed sheet of graham cracker tastes more like the crust of a pumpkin pie; gingersnaps add more spice. About the same score either way.
Per
- Calories
- 93
- Protein
- (40%)
- 9 g
- Fat
- (19%)
- 2 g
- Carbohydrates
- (41%)
- 10 g
- of which sugar
- 5 g
- Fiber
- 1 g
- Sodium
- 152 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 446 kcal goes into the pot and 482 g of ingredients comes out as about 481 g of food: 93 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.