Spiced Cookie Dough Pumpkin Ice-NOcream

Spiced Cookie Dough Pumpkin Ice-NOcream takes around 50 minutes from beginning to end. This recipe makes 4 servings with 158 calories, 3g of protein, and 3g of fat each. For $1.12 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Nutrition Stripped requires pumpkin pie spice, vanillan extract, canned pumpkin puree, and maple syrup. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Many people made this recipe, and 136 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is excellent. Spiced Cookie Dough Ice Cream, Hot Fudge Chocolate Chip Cookie Cookie Dough Ice Cream Sandwich, and Cookie Dough Ice Cream are very similar to this recipe.

Servings: 4

Preparation duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

COOKIE DOUGH //Combine all dry ingredients (except "wet", bananas, pumpkin, and maple syrup), in a high speed blender/Vitamix/ food processor until well combined. This texture will resemble a very fine flour.Add maple syrup and almond butter to this fine flour mixture and combine until a dough texture has been achieved.Freeze for about 20 minutes or until hardened.Roll about 1 teaspoon of the cookie dough in the palm of your hands creating bite sized balls.Lay these cookie dough balls on a baking sheet or flat surface and put back into the freezer to set (at least 20 minutes).PUMPKIN ICE NOCREAM //Combine the only two ingredients for the ice cream- pumpkin and frozen bananas- into the Vitamix/high speed blender until thick and creamy.Add the cookie dough balls you've made (that were in the freezer), into this pumpkin ice cream mix.Stir until the cookie dough balls have become spread out throughout the pumpkin ice cream.Serve immediately and enjoy!Top with additional pumpkin seeds and a dash of cinnamon.

 

Step by step:

1. COOKIE DOUGH //

2. Combine all dry ingredients (except "wet", bananas, pumpkin, and maple syrup), in a high speed blender/Vitamix/ food processor until well combined. This texture will resemble a very fine flour.

3. Add maple syrup and almond butter to this fine flour mixture and combine until a dough texture has been achieved.Freeze for about 20 minutes or until hardened.

4. Roll about 1 teaspoon of the cookie dough in the palm of your hands creating bite sized balls.Lay these cookie dough balls on a baking sheet or flat surface and put back into the freezer to set (at least 20 minutes).PUMPKIN ICE NOCREAM //

5. Combine the only two ingredients for the ice cream- pumpkin and frozen bananas- into the Vitamix/high speed blender until thick and creamy.

6. Add the cookie dough balls you've made (that were in the freezer), into this pumpkin ice cream mix.Stir until the cookie dough balls have become spread out throughout the pumpkin ice cream.

7. Serve immediately and enjoy!Top with additional pumpkin seeds and a dash of cinnamon.

Nutrition Information:

covered percent of daily need