“Instant” Pumpkin Ice Cream
Danielle Walker - AgainstAllGrain.com
- 1 cup pumpkin puree
- 1 banana – peel removed (the riper the better)
- 1/2 cup coconut milk
- 2 tablespoons grade B maple syrup or honey
- 1 tsp pumpkin pie spice
- Fill an ice cube tray evenly with the pumpkin puree, making about 7-8 cubes.
- Cover tightly with plastic wrap to avoid freezer burn.
- Place the banana in a ziploc bag and place it and the ice cube tray in the freezer overnight.
- Remove the cubes from the tray and let them sit in a bowl on the counter for 10 minutes.
- Remove the banana from the bag and place it and the rest of the ingredients in a food processor or blender.
- Blend until smooth, stopping to scrape down the sides if needed. If you have an older food processor or blender, you may need to wait a little longer to let the frozen items thaw a bit before it will be able to process for you.
*This makes a soft serve ice cream consistency. If you have the patience and want a hard ice cream, place it in a container with a cover and freeze it for a few hours.
dairy free, dessert, egg free, gluten free, holiday, nut free, paleo, quick and easy, scd, vegan, pumpkin, Thanksgiving, holiday
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