Pumpkin 'Ice Cream'

Crisp autumn air, pumpkins, cozy sweaters, cinnamon, tall boots, leaves.  These are just a few of the reasons I love the month of October.

But, this is why I love today, guiltless pumpkin ice cream.

Pumpkin "Ice Cream"

2 large bananas
1 cup pumpkin puree
2 Tbsp brown sugar
1 tsp cinnamon
dash ground ginger
dash nutmeg
splash of vanilla extract

Peel and slice bananas in half crosswise, then lengthwise.  Freeze until firm 2-3 hours.
Place frozen bananas in food processor and whirl till creamy.  Add in sugar, spices, vanilla and pumpkin, whirl until smooth and blended.
Serve immediately as soft serve or re-freeze covered for a couple hours to achieve a harder ice cream.


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