{"id":35822,"date":"2022-10-27T12:28:06","date_gmt":"2022-10-27T12:28:06","guid":{"rendered":"https:\/\/atastylovestory.com\/?p=35822"},"modified":"2022-10-27T12:28:06","modified_gmt":"2022-10-27T12:28:06","slug":"pumpkin-pie-ice-cream-with-coconut-cream-roasted-almonds","status":"publish","type":"post","link":"https:\/\/www.atastylovestory.com\/pumpkin-pie-ice-cream-with-coconut-cream-roasted-almonds\/","title":{"rendered":"Pumpkin Pie Ice cream with Coconut Cream & Roasted Almonds"},"content":{"rendered":"
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Yesterday was a day when all I could think about was pumpkin pie.<\/p>\n

I mean… Who doesn’t love pumpkin pie?<\/p>\n

With the perfect texture, color, and flavor, it’s the perfect fall dessert.<\/p>\n

Plus, it’s made with a vegetable. That makes it even better in my book.<\/p>\n

But I realized I had no ice cream to serve while making my pumpkin pie.<\/p>\n

That’s when the light bulb went off in my head: Why not make ice cream that tastes like pumpkin pie?<\/p>\n

So, I got to work on my new idea. I had some full-fat coconut milk, a cabinet full of warm spices, and some plain almonds to use.<\/p>\n

I wanted to add the almonds to the ice cream to give it that crusty texture because when I say pumpkin pie, I want to taste all that delicious pumpkin pie in the ice cream.<\/p>\n

I know I have a love-hate relationship with sugar. But when it comes to ice cream, you need a pretty intense sweetness in the base.<\/p>\n

So I came up with a solution. I used a combination of coconut sugar and Sukrin Gold.<\/p>\n

Coconut sugar contains minerals and vitamins and has a low effect on blood sugar levels, making it a healthier alternative to regular sugar.<\/p>\n

Sukrin gold is a natural, low-calorie sweetener made from natural sources. However, I use it cautiously because it can still trigger the sweet tooth.<\/p>\n

The result was nutritious and delicious ice cream. It contains half a kilo of pumpkin, healthy natural fats from coconut, and a great sugar alternative.<\/p>\n

On top of that, it only has 7 grams of carbohydrates and 140 calories per 100 grams.<\/p>\n

I have to say. I was pretty excited about this experiment. And I’m happy to report that it was a success.<\/p>\n

I plan to have another bowl for lunch (because it’s a veggie ice cream, right?).<\/p>\n

So, give this ice cream recipe a try the next time you crave pumpkin pie.<\/p>\n

Satisfy the desire!<\/p>\n

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