Ginger Pumpkin Ice Cream
By Nedah Warstler of leanKitchen.com
½ cup pumpkin (canned or fresh)
1 tsp cinnamon
¼ tbsp inch piece of fresh ginger
1 ½ cup Almond or skim milk
1 scoop JaylabPro Vanilla Protein Powder
few drops of liquid Stevia (plain cinnamon or vanilla flavored) to sweeten, if desired
Add all ingredients to a blender and blend until smooth. Add to ice cream maker and make according to packaging directions.
Serve and enjoy!
Fat: 1.2 grams
Carbohydrates: 32 grams
Protein: 26 grams
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