Saturday, September 19, 2015

Dairy Free Pumpkin Ice Cream

In the end of summer / beginning of fall we are met with the conundrum of lingering warm temperatures & the overwhelming urge for everything PUMPKIN!  Now you can have the best of both worlds with this dairy free pumpkin ice cream (that's pretty much guilt-free too!)

 
Ingredients:
4 frozen bananas
1 cup pumpkin puree (NOT pumpkin pie mix...the only ingredient should be pumpkin)
1/3 cup pure maple syrup (go for the REAL thing, you'll thank me!)
1-2 tsp. ground cinnamon*
1/2 tsp. ground nutmeg*
1/4 tsp. ground ginger*
1/4 tsp. ground all spice*
1/4 tsp. ground cloves*
 
*Adjust spices to your flavor preference.  You can also use a pre-mixed pumpkin pie spice.
 
Step 1: Break frozen bananas into chunks & place in food processor.  Pulse several times until the bananas look like small pebbles.
Step 2: Add in 1/3 cup pure maple syrup & 1 cup pumpkin puree.  Blend until almost completely smooth.

 
Step 3: Add the spices in the quantities mentioned above or to your flavor preference.
Blend until totally smooth.
 
You can eat the ice cream as a (very) soft serve at this point or spoon it into a resealable container & freeze for a few hours before serving.
 
I love to top it with pecans or even a few dark chocolate chips.  Yum!
 
Share pics of your family trying this healthy dessert at Facebook.com/FitMommaOfFour
 
 
 
 

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