Pumpkin Ice Cream
Prep:
|
Cook:
.svg){kind=icon}
Unknown
Ingredients
2 cups SCD yogurt made from half and half cream
1 cup pumpkin - cooked, drained and cooled
½ cup honey
2 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
No items found.
470 ml SCD yogurt made from half and half cream
245 grams pumpkin - cooked, drained, and cooled
118 ml honey
2 tsp (10 ml) cinnamon
1 tsp (5 ml) nutmeg
½ tsp (2.5 ml) ground cloves
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
IBD-AID P1
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Blend ingredients in a blender.
- Pour into an ice cream maker and process for the specified time.
- Put extra ice cream into little dixie cups and put a tin foil top on them and freeze them.
No items found.
Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments