Fall time brings about many changes. Lovely holiday foods start to appear on grocery store shelves. I have been waiting all year to make tons of pumpkin and sweet potato goodies while sipping my adult egg nog! Standing in the store trying to think of a new ice cream the kids would love, and the adults would crave. We put our thinking caps on in the dairy section. With the combined brain power of Saucier Willy and Saucy Mama this treat was birthed. Why not put all my favorite fall foods all together? Enjoy them all with each spoonful!
Yield: 5 ½ - 6 cups
9 ounces heavy whipping cream
8 ounces egg nog
1 (14 ounce) can sweetened condensed milk
2 ½ ounces coconut oil
1 teaspoon orange zest
1 teaspoon liquid sunflower lecithin
4 tablespoons pumpkin puree
4 tablespoons sweet potato (puree or mashed)
Pinch of salt
Blender: immersion, hand or stand mixer whisk attachment(s), beverage blender
Put a scoop in your smoothie!
For a diary free option, sub the heavy cream and sweetened condensed milk with coconut heavy cream and coconut sweetened condensed milk. Sub the egg nog with diary free egg nog.
Sub the coconut oil for canna coconut oil to reach your desired potency. For dosing, 1 serving=1/4 cup of ice cream. A prepared cannabis/hemp concentrate, i.e., distillate, can be used to medicate this recipe instead of using canna coconut oil.
In a sauce pan on med-low heat, add the coconut oil (sub canna oil here) and melt it.
Using an immersion blender, add sweetened condensed slowly while mixing; add lecithin and salt (add cannabis concentrate here). Mix thoroughly.
Remove from the stove.
Transfer mixture to a bowl. Add the heavy whipping cream, egg nog, orange zest, pumpkin and sweet potato. Blend together to distribute evenly.
Freeze 6 hours-overnight.
To serve, pull from freezer and let it sit out for 5-10 minutes before scooping.
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