Pumpkin Pie Ice Cream
I’m using the fall superstar to create a dairy-free frozen treat. The perks: You don’t need a special ice cream maker to whip it up.
Ingredients
- 4 ripe bananas
- 15 ounces 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
Instructions
- Peel the bananas and freeze for at least 3 hours.
- Break the frozen bananas into large pieces and place in the bowl of a food processor or highspeed blender. Add the remaining ingredients and process until completely smooth with no frozen chunks remaining. If the bananas are too hard to blend, add a splash of milk to help them along.
- Enjoy immediately as soft-serve ice cream. Or, to firm it up, divide among small serving bowls, cover, and freeze for at least 30 minutes before serving. Let it sit on the counter for a few minutes to soften before digging in. Garnish with chopped toasted pecans, if desired.
- Adding 1 tablespoon chopped pecans will add 50 calories to each serving.
Nutrition Information per serving
Calories: 120Carbohydrates: 31gProtein: 1gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 85mgPotassium: 270mgFiber: 4gTotal Sugar: 19g— Natural Sugar: 11g— Added Sugar: 8gIron: 1.2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.