Ice cream is always a winner.Low Calorie Pumpkin Pie Ice CreamServes: 1

• 1 cup unsweetened almond milk
• 2 stevia packets
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 1/2 tsp xanthan gum
• 1/4 cup unsweetened almond milk
• 1/4 cup pumpkin puree

Mix the 1 cup of almond milk, stevia packets, vanilla extract, and pumpkin pie spice. Pour this into ice cube trays and allow it to fully freeze; it’ll take around 1.5-2 hours. When you’re ready to have ice cream, place the ice cubes in a blender with the xanthan gum, 1/4 cup more almond milk, and 1/4 cup pumpkin puree. Blenddddddd. Stay patient with this; the longer you blend it, the thicker it gets. Eventually it hits a point where you just KNOW it’s done – the thickness becomes perfect.I topped my bowl with a 1-minute cupcake, raw cacao nibs, and unsweetened coconut shreds.