Set your oven at 350.
While the oven is heating, prepare your ice cream. In a blender, I use my ninja, blend 1 cup unsweetened almond milk,
1 scoop vanilla protein powder, 2 TBSP pure pumpkin (from the can, but not purée), and 1/2 tsp pumpkin pie spice. Pour into a bowl and put in the freezer for 20. While that's setting up, microwave an apple quest bar for 12 seconds. Once that's done, cut it up and roll it into tiny balls. Bake on a parchment covered cookie sheet for 4 minutes. Add these to your ice cream once it's semi frozen. Top with cinnamon and more pumpkin pie spice. Macros for the entire recipe: 325 calories, 11 grams of fat, 13 net carbs, 34 grams of protein.