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!

 

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