Pumpkin Ice Cream Recipe | Nutritional Therapy for IBD

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Recipes

Pumpkin Ice Cream

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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

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

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Dietary Therapies

SCD

mSCD

IBD-AID P1

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Flares

Strictures

Recipe PDF

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.