- Calories: 120
- Protein: 1 g
- Total Fat: 0 g
- Unsaturated Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 4 g
- Total Sugar: 19 g
- Natural Sugar: 11 g
- Added Sugar: 8 g
- Sodium: 85 mg
Why should all pumpkin-flavored foods be served hot and in a mug? Time to break the rules! Whip up this sweet “nice” cream for a fall-tastic treat that can be enjoyed any time of year. Just open up a can of pumpkin puree and voila, you have a delicious dessert that packs a punch of good-for-you beta-carotene.
- Prep time
- Total Time
- 4 ripe bananas
- 1 (15oz) can 100% pumpkin puree (about 1.5 cups)
- ¼ cup maple syrup
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- Toasted and chopped pecans, optional
Break the frozen bananas into chunks and place them in the bowl of a food processor or a high-speed blender, along with the pumpkin, maple syrup, pumpkin pie spice, cinnamon, and salt and puree until completely smooth. (If your banana slices have been in the freezer for longer than a day, it’s best to let them thaw on the counter for about 5 to 10 minutes before blending.) Also, if the combined contents are too hard to blend, add a splash of milk for easier pureeing. Once blended, mix in the toasted pecans by hand or sprinkle them on top of each serving.
Enjoy as soft serve ice cream immediately. Or, for a firmer ice cream, pour contents into individual ramekins or small serving bowls and freeze for about 30 minutes before serving (if you freeze for much longer, it tends to become icy and less creamy).
Nutrition analysis courtesy of Genesis® R&D
Adding 1 tablespoons chopped pecans will add 50 calories to each serving.
Try my tasty Sweet Potato Ice Cream for another creative frozen treat.