|Pumpkin Spice Frappuccino Ice Cream|
1 cup milk of your choice
1/2 cup brewed and cooled coffee
pinch of salt
stevia, to taste, or other sweetener of choice
1/4 cup pumpkin puree (I like Farmer's Market Organic Pumpkin or fresh.)
1/4 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/4 tsp. pure vanilla powder (Sunfood) or vanilla extract
1 cup gelatin coffee mixture (1 cup coffee mixed with 1 T. Great Lakes gelatin and set)
Blend everything together, except for gelatin coffee mixture, in your Vitamix or other blender. Pour into ice cube molds and freeze until hard.
In the meantime, prepare your gelatin coffee mixture. Note: You can omit this but it is the key to giving your frappuccino a nice, creamy texture. Mix 1 cup of slightly warm coffee with 1 T. Great Lakes gelatin. Place in the fridge to allow to firm up.
This makes one huge serving. It may give you brain freeze so share with someone else. It doesn't freeze well.
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