Ice cream is something I could eat everyday…. that and chocolate, and cookies and cupcakes…. well I have a major sweet tooth and last week had a hankering for “something” pumpkin and decided to try to make my own pumpkin ice cream!
The weather was getting chillier and I was starting to think about putting up Halloween decorations and baking pies for the holidays. Oh how I love Fall.
This ice cream hit the spot and had me wanting more! It is dairy free, egg free, gluten free and nut free. It has no refined sugar either, using maple syrup as the sweetener.
This recipe is super easy to make and just requires the ingredients, some measuring cups, a blender and a container to freeze the ice cream in — so simple.
I thought the flavor was really delicious and if you’re a pumpkin spice fan this ice cream is for you!
My daughter was really looking forward to trying this, but she wasn’t a big fan of it. I think it was a little too much of a heavy flavor for her with the spices. Next time I might try adding just cinnamon to it (which she loves,) instead.
Enjoy this recipe below and Happy Fall!
- 4 bananas
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 1 1/2 tsp pumpkin pie spice
- Blend all ingredients together in a blender.
- Once blended transfer to a container and allow to freeze overnight.
- Allow to sit on counter for about 10 minutes prior to scooping and serving.
- Tastes great with (dairy-free) whipped cream!