Cooler weather has finally arrived, and if you’re anything like me, you may be feeling a little torn between seasons. I’m not quite ready to let go of the late nights and river trips that come with summer, yet I love the clothes and food that come with autumn…namely, any food that contains PUMPKIN!
Well, I have a solution to your inter-seasonal woes: pumpkin ice cream. It combines the best parts of both seasons, and it’s even pretty healthy!
This is one of those no-fuss recipes that only calls for a few ingredients and doesn’t require a lot of fancy kitchen gadgets — my kind of recipe. The bananas give it a wonderful, creamy texture without the use of dairy or gluten. I love the flavor of maple syrup, but you can always substitute honey (use about 1/4 cup). Also, you have a few options when it comes to the pumpkin puree. You can either use the stuff from a can or make it yourself (the preferred method). Pumpkin packs a full punch of vitamins and minerals, so the fresher the better! (Click here for a how-to lesson on preparing pumpkin puree.)
Here is the recipe:
- 4 bananas, sliced and frozen (overnight will do)
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
Use about 1 1/2 tsp of pumpkin spice from the store if you don’t have the individual spices on hand. Easy!
Combine ingredients in a food processor and blend until smooth. Transfer to a sealed container and freeze for about 24 hours. Allow the ice cream to soften a bit before scooping and enjoy.