Pumpkin Ice Cream Dessert (THM-S, Sugar, Gluten, and Dairy Free)

Pumpkin Ice Cream Dessert (THM-S, Sugar, Gluten, and Dairy Free)

Pumpkin Ice Cream Dessert (THM-S, Sugar, Gluten, and Dairy Free)

What can do better keeping you cool this summer than a scrumptious--yet healthy--frozen, ice cream dessert? How many of you are finding it difficult to stay "on plan" during all your summer activities when you're surrounded by all kinds of calorie rich ice cream desserts, sodas, and slushies? I can identify with you!

I used to struggle in being able to eat healthy until I came up with enough good options that take the place of so many of the unhealthy foods I used to crave. Now I can honestly say that I'm hardly ever tempted to eat unhealthy foods. Instead I eat a huge variety of cheesecakes, peanut butter eggs, cinnamon rolls, fruit pizza, ice cream desserts, fruit smoothies, and pies and homemade ice cream. And I feel wonderful with not having all the low blood sugar issues that I used to have.

My husband LOVES all things pumpkin while I'm more of a chocolate and peanut butter type of gal. (In fact, as I'm typing this I'm enjoying a peanut butter egg and a few chocolate covered nuts. Yummy!) Healthy treats don't have to be boring! But realize that we don't eat desserts nearly every day and our main focus is on eating lots of fresh and healthy fruits, veggies, meats, and fats.

When there's a special occasion, and I want to make a treat that I know my dear hubby will love, I often come back to this pumpkin dessert. It's very easy to make and I can almost guarantee that even the pickiest eaters won't know it's sugar free. It's one of our family favorites.

Let me know what you think!

~Cindy (For The Mullett Family)

Ingredients

  • 1 C. canned pumpkin
  • 1/2 t. sea salt
  • 1/2 t. nutmeg
  • 1 and 1/2 T. cinnamon
  • 1 quart non-dairy, vanilla ice cream--softened a bit (I use the So Delicious vanilla.)

Instructions

    Crust:
  1. Crush one batch of the graham cracker recipe.
  2. Add enough melted butter (or butter substitute) to make it wet.
  3. Add powdered truvia, if needed.
  4. Press into bottom of 8x8 pan and set in refrigerator until ice cream layer is ready. (option...You may want to reserve some for sprinkling on top.)
    Ice Cream Layer:
  1. With a hand mixer, blend the spices with the pumpkin.
  2. Then add the softened ice cream and mix until incorporated. Pour onto crust (Add top crumbs if desired) and freeze. Thaw for few minutes before serving. It's better when it's only partially frozen. (Optional...Top with whipped cream.)
http://www.themullettfamily.com/recipes/pumpicecreamdessert/

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Contact

Duane and Cindy Mullett
PO Box 275
Penrose, NC 28766
Email: themullettfamily@gmail.com
Book Order Line: (828) 606-7507

For scheduling services:
Email: duane@gospelexpressonline.org
Phone: (828) 859-7003
Fax: (828) 859-7013

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"From Pain To Purpose” ministry is honored to partner with you in bringing hurting people, from around the world, in contact with the healing power of God. Our heart’s desire is to disciple those who’ve had painful experiences in life, helping them to find purpose in their pain, and choosing to honor and glorify God through these experiences. This ministry is only made possible as God provides finances through the generosity of friends like you. Your prayerful consideration and giving will allow us to impact the lives of hurting people for God’s glory.

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Duane & Cindy Mullett