Protein Sparing Pumpkin Pie Sorbet
Equipment
Ingredients
- 2¼ cups unsweetened macadamia nut milk
- 1 teaspoon Further Food gelatin
- ½ cup Brown Allulose
- ½ cup unsweetened pumpkin puree see Note
- 2 teaspoon pure vanilla extract or 1 vanilla bean scraped clean
- ¾ teaspoon pumpkin pie spice: ¼ tsp cloves ¼ tsp ground nutmeg, ¼ tsp ground cinnamon
- 1/2 teaspoon Redmond Real Salt
Instructions
- Sprinkle powdered gelatin over 1/4 cup cool almond milk. Stir and set it aside for at least 5 minutes to bloom while you mix the base.
- In a sauce pan, whisk together remaining 2 cups almond milk, brown allulose, pumpkin puree, vanilla extract, pumpkin pie spice, and salt.
- Heat this mixture on medium heat while whisking to a simmer.
- Remove from heat. Pour into blender. Add bloomed gelatin-almond milk mixture. Blend for 1 minute.
- Cool sorbet base to room temperature. Taste and adjust sweetness to your liking.
- Place into your ice cream machine (click HERE to find the one I LOVE)and watch the magic happen within 15 minutes or according to your ice cream maker’s directions. Freeze until set.
- NOTE: if your pumpkin pie sorbet hardens too much, let it thaw 15 minutes before serving.
Nutrition
Calories: 31 | Fat: 1g | Protein: 1g | Carbohydrates: 3g | Fiber: 1g | P:E Ratio: 0.3