Pumpkin Pie Ice Cream

Ingredients

• 2 cups carrot juice (fresh if possible, bottled if not)
• 3/4 cup chopped butternut squash
• 1/4 avocado
• 1/2 – 3/4 packet of stevia
• generous sprinkle of cinnamon
• small sprinkle of nutmeg

Instructions

1. Blend all ingredients in a high speed blender till smooth and creamy. Freeze it overnight. When you’re ready to eat, let it soften (you can throw it in a food processor or Vitamix to give it a soft-serve texture if it’s gotten a little icy).
2. If you don’t have a high speed blender or Vitamix, you could substitute steamed squash for raw and use a regular blender.