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Pumpkin Chai Fat Bomb Ice Cream, Thm Deep S
In a high-powered blender combine all ingredients except ice cubes, and blend for about 2-3 minutes or until creamy. Begin adding the ice cubes, one at a time and blending well for about 10 seconds between*. Next, pour the mixture straight into your pre-chilled ice cream machine and churn until it's about soft-serve consistency. Mine took about 10-12 minutes. Transfer to a loaf pan or any shallow,. . .
Prep Time: 00:10
Cook Time: 00:45
4 whole eggs
4 egg yolks (save the whites for later! )
1 c pumpkin puree
1/3 c melted raw cacao butter*
1/3 c melted coconut oil
1/4 c mct oil
1/4 c pyure or thm gentle sweet
1 tsp vanilla
pinch of salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cardamom
1/8 scant tsp cloves
10 - 12 ice cubes
2 tbsp vegetable glycerin, optional
1In a high-powered blender combine all ingredients except ice cubes, and blend for about 2-3 minutes or until creamy.
2Begin adding the ice cubes, one at a time and blending well for about 10 seconds between*.
3Next, pour the mixture straight into your pre-chilled ice cream machine and churn until it's about soft-serve consistency. Mine took about 10-12 minutes.
4Transfer to a loaf pan or any shallow, long dish suitable for the freezer. Chill it for about 30-45 minutes before serving
*Note: I found it easiest when I chopped the cacao butter small before melting. It took a long time to melt!
Try to add only large, whole ice cubes. In my Ninja, I was able to open the flap on the pour spout in order to drop the ice in without having to remove the lid each time. This step helps dilute the mixture slightly and bring the temperature down enough for churning. It took about 10 ice cubes for my mixture to be a consistency I liked. It was creamy, and slightly chilly. Credit: Erin Murray, My Fling with Food
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