Pumpkin Pie Ice Cream

Author: Mama Z

Ingredients

1 can organic coconut cream
1 cup organic coconut milk
1 15-ounce can organic pumpkin puree
1 tablespoon organic chia seed¼ cup raw organic walnuts
½ teaspoon powdered stevia
1 teaspoonorganic pumpkin pie spice powder
¼ teaspoon freshly ground pink Himalayan salt or sea salt
5-10 drops Immune-Boost essential oil blend*

Supplies:

Blender**
Ice cream maker

Instructions

Place the interior bowl of an automatic ice cream maker in the freezer for at least 12 hours.
Place the coconut cream, coconut milk, pumpkin puree, chia seeds, walnuts, stevia, pumpkin pie spice, sea salt, and essential oils in a blender. Process until smooth.
Place the interior bowl and the paddle in the electric ice cream maker. Turn on and pour in the contents of the blender. Let the ice cream maker run for about 30 minutes or until the ice cream reaches your preferred consistency.
Serve immediately or keep it in the interior bowl in the freezer.

Notes

*Immune Boost Blend: Equal parts Cinnamon, Clove, Eucalyptus, Rosemary, Orange, and Lemon Essential Oils

**We recommend using a glass-bodied blender so essential oils won’t discolor the plastic. If you use a Vitamix or other plastic blender, you may find the EOs stain the plastic. You can help avoid this by adding essential oil in the last step or in each cup individually.

Recipe by Natural Living Family with Dr. Z & Mama Z at https://naturallivingfamily.com/pumpkin-pie-ice-cream/