Pumpkin Cheesecake Protein Ice Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 Cup Canned Pumpkin Puree2oz Cream Cheese1 Cup Silk, Vanilla Soymilk2 Scoops EAS 100% Whey Protein (2 Scoops=1 Serving)2 Teaspoons Pumkin Pie Spice 1 Tabelspoon Torani Sugar Free Brown Sugar Cinnamon Syrup1.5 Large Rectangles of Graham Crackers
Add all ingredients to a blender except the crackers. Blend until fluffy and almost double in size. (In my Blendtec it is about 2 cycles on Smoothie setting).
Pull the mixing bowl for your ice cream maker out of the freezer and turn on. Add blender ingredients and blend for 20 to 30 minutes. It is done when the ice cream has clumped together and nothing is touching the sides any longer. Immediately remove to a freezer container in and fold in broken bits of graham crackers.
Freeze for 1 hour. Scoop and serve with sugar free whipped cream, topping or sugar free caramel sauce.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEINTHEMOMENT.
Pull the mixing bowl for your ice cream maker out of the freezer and turn on. Add blender ingredients and blend for 20 to 30 minutes. It is done when the ice cream has clumped together and nothing is touching the sides any longer. Immediately remove to a freezer container in and fold in broken bits of graham crackers.
Freeze for 1 hour. Scoop and serve with sugar free whipped cream, topping or sugar free caramel sauce.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEINTHEMOMENT.
Nutritional Info Amount Per Serving
- Calories: 152.7
- Total Fat: 7.1 g
- Cholesterol: 35.6 mg
- Sodium: 137.7 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 1.9 g
- Protein: 10.0 g
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