The recipe today is something very seasonal- with a fun twist. Pumpkin ice cream is all the rage now, in fall. There was even samples of it at Costco the other day, and you can practically smell the sweet nutmeg-cinnamon scent everywhere you go. My yummy twist on this popular treat is chocolate; it just adds *thismuch* more depth of flavor and deliciousness!
Oh, and this isn't real ice cream. Shocker! It's actually oats-cream. Where the creamy-ness comes from is oats. It was originally planned to be an overnight oats smoothie, but with the pumpkin, cocoa powder, and almond milk ice cubes, this "smoothie" magically became ice cream!
This ice cream also packs almost 10g of protein and is only around 200 calories, for a whole 6-scoop bowl!
Plus, there's no ice cream machine needed. I absolutely LOVE my Vitamix. You could even eat this with some chocolae candy corn like I did in the photo... heheheh. ^.^
Have I convinced you yet?? This ice cream is the bomb!
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Chocolate Pumpkin Oats Ice Cream
- 1/2 cup old-fashioned oats
- 1/2 cup canned pumpkin
- 1/4 tsp pumpkin pie spice plus extra cinnamon
- 1/4 tsp vanilla extract
- 4 tbsp stevia (This may seem like a lot but when you freeze things they loose sweetness.)
- pinch salt
- 1.5 tbsp unsweetened cocoa powder
- 1/3 cup plus 2/3 cup almond milk, divided
Combine all ingredients except the 2/3 cup almond milk, in a medium bowl. Set in fridge overnight. With the 2/3 cup almond milk, pour into ice cube molds and freeze overnight or until solid. In the morning, blend together the oats mixture and almond milk ice cubes in a high powered blender (I used Vitamix) with the tamper until all the ice cubes are blended in and it's a smooth ice cream consistency. Serve in one big bowl and freeze for a few minutes to harden if you'd like.
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