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Ginger Pumpkin Ice Cream

By Nedah Warstler of


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!

Nutrition Information 

Calories: 243
Fat: 1.2 grams
Carbohydrates: 32 grams
Protein: 26 grams

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