Pumpkin Ice Cream


Pumpkin Ice Cream
Yields 6
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  1. 4 medium bananas, sliced and frozen overnight
  2. 1 cup pumpkin puree
  3. 1/3 cup maple syrup
  4. 1 1/2 tsp. pumpkin spice (no sugar added)
  1. Using a food processor, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly. Transfer to a freezer-safe container and freeze for 24 hours.
  1. This does freeze pretty hard. When removing it from the freezer, let it sit on the counter for a bit before trying to dig into it. If you prefer a stronger flavor, feel free to add more pumpkin spice and/or cinnamon. You can taste the bananas and there is no way around that but you can adjust the flavor before you freeze it.
  2. Optional: You can freeze in martini or champagne glasses.
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