Friday, October 31, 2014

Pumpkin latte ice cream

Pumpkin Spice Frappuccino Ice Cream
Happy Halloween! I'm celebrating with Pumpkin Spice Frappuccino Ice Cream. It's super easy to make and contains coffee. I am a confirmed coffee lover especially since I am on such a restricted diet.  I was so happy when I found out that coffee was not a problem for me. This also be made with a nice chai tea or coffee substitute. You can eat it in a bowl like ice cream or a tall cup like a pumpkin spice shake. Yes, it's that thick!

Here's what you need:

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)

 Yummy, Yummy! Here's what you do:

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.

Time to make the frappuccino. Put everything in your high speed blender and pulse until smooth and creamy. You may have to use a spoon or plunger to mix things up a time or two.

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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