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"Ingredients
2 large bananas
1 cup pumpkin puree
2 Tbsp brown sugar
1 tsp cinnamon
dash ground ginger
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.