Despite the fact that where I live the air temp still pushes towards the triple digits, I find myself in the fall mood. Somehow soups and casseroles or anything involving additional heat just doesn’t feel right…literally.
Though the closest thing we have to a leaf color change is due to California’s serious lack of water, I can always dream of seasons that include cute sweaters and unique soup recipes. Until then—let’s compromise!
Pumpkin Ice Cream, folks! (er, um…emphasis on the ICE). I initially found this recipe on good old Pinterest (surprise!) which lead me to The Gracious Pantry blog. I’m not exactly a health nut, but I do like to experiment with new and seemingly simple recipes that involve minimal ingredients. While I generally avoid dairy, the concept of frozen bananas passed off as “ice cream” was one I had seen repeatedly in other vegan recipes.
Does it work? I mean– How can you go wrong with bananas, maple syrup and pumpkin?! Easy assembly, guilt-free post 8 p.m. snacking, festive flavors and, best of all, weather-appropriate!
Oh yea—I confess: Coincidentally I already had all of the ingredients, too. 😀
- 4 Bananas, sliced and frozen overnight
- 1 cup pumpkin puree
- 1/3 cup maple syrup (or honey! 🙂 )
- 1 1/2 teaspoon pumpkin pie spice
- 1/3 cup pecans
With the exception of the pecans, put all ingredients into your most awesome food processor or blender. Blend until creamy. Add pecans for a most awesome fall crunch. Store in freezer-safe container overnight. Remove from freezer. Use an ice pick to consume (but not really).
You will want to let the ice cream sit out for a few minutes before carving into it…unless you want to warm up those pumpkin carving muscles. This ice cream is yummy, but dense. Patience is a virtue, but if your sweet tooth hits you at 8:03 p.m., know that you will be eating this ICE cream by 8:33 p.m.
Happy fall eating!