Pumpkin Chai Fat Bomb Ice Cream (THM Deep S)
What is a "fat bomb" you ask? Fat bombs are any recipe that is high in fat and low in carbs. Different recipes will use different fats, this one has tons of healthy fats without weighing you down with dairy.
I love this ice cream recipe for two reasons: 1) my husband (who's lactose intolerant) and I can both enjoy it and 2) there's zero cooking involved.
Start by blending the everything except the ice in a high-powered blender until slightly thick and creamy.
Next, begin adding the ice cubes one at a time, while keeping the blender power on, blending well (for about 10 seconds) in between. At the end, the mixture should be a little thicker, creamy, and chilled.
Transfer the mixture to your pre-chilled ice cream machine and churn for approximately 15-20 minutes. The mixture should be the texture of soft serve once it's done.
This next part will be hard - DON'T EAT IT YET. I know, I'm mean.
Transfer the ice cream to a lined loaf pan, or other shallow dish, and let it set in the freezer for about 45 minutes to an hour.
Talk about creamy dreaminess!
My kids and I had a taste test of this ice cream the afternoon I made it, and I kid you not when I say we probably could've eaten it all in that one sitting. They gobbled it up! I was sad I decided to share it with my son, because really I wanted a huge bowl all to myself.
This ice cream has all the decadent deliciousness of dairy without weighing you down. Believe me when I say it is the creamiest non-dairy dessert I have ever had. I want to try so many variations of this just so that I can eat ice cream at every meal.