Fall is here!
And it's still blazing hot in southern California. I think it was 95 at my house today.
Yet there's a twinge of fall in the night air, and pumpkin spice fever has taken ahold of even the most die-hard summer lovers...
So here's a recipe that blends summer and fall perfectly together in a bowl of deliciousness. A real-food recipe for Pumpkin Ice Cream. Can be made dairy free by subbing out coconut milk for the cream. The only sugar is from the pumpkin and banana, so I consider this one a WIN for the real-food crowd! (Oh, and in small portions, this recipe is Sugar Detox APPROVED!!)
Pumpkin Ice Cream (serves 2-3)
2 bananas, cut into chunks and frozen
1/2 cup organic pumpkin puree
1/8 cup raw/heavy cream, or full-fat coconut milk
1/2 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
Prep by cutting the banana into chunks and freezing 3-4 hours in advance. I prefer to use green-ish bananas rather than any with brown specks; not only for the lighter sugar content but also in this recipe, it allows the pumpkin flavor to shine more than the banana flavor.
Place all ingredients in a blender or food processor, and blend about 20-30 seconds, until smooth. Scrape down the sides, and give one more quick mix. Pour into 2-3 small serving bowls.
If you like a firmer ice cream, put your bowl into the freezer for 15 minutes before eating! Try topping with pecans, walnuts, or coconut flakes!