Dairy-Free Pumpkin Freeze
Servings 3 cups
Calories
Ingredients
- 2 Tablespoons unsweetened almond milk
- 2 Tablespoons dairy-free cream cheese (see note)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 3 cups ice cubes
Instructions
- Place all ingredients into high-speed blender container in the order listed and secure lid.
- Turn blender on and increase speed gradually until you get to high. You may have to stop periodically to scrape the sides and remove any air pockets in the mixture before continuing to blend.
- Once smooth and blended completely, stop mixing. Over blending will cause the mixture to start melting.
- Serve immediately.
Notes
Cream Cheese: Feel free to use regular cream cheese if you aren't concerned with making it dairy-free or vegan.
If you want to save any for later, store in the freezer in a freezer-safe container. You'll need to remove it for 30-45 minutes before serving though, as it gets quite hard and won't be as creamy as when you first made it. Best results are to serve immediately.