It’s pumpkin season again! Here’s a recipe from last October.
Yes, I am one of those people who looks forward to fall all year long because I like all the seasonal pumpkin treats! While I can see Shawn Harrison (My Wally pop) rolling his eyes at me now out of disgust. He hates pumpkin and I should be ashamed but that fact that he hates it makes me enjoy it just a little more. LOL.
My daughter loves Pumpkin Nice Cream, so I make a big batch and keep extra in the freezer. It only takes like 3 minutes to make, so it’s the perfect last thought dessert.
5-6 frozen bananas
1 15-oz can of organic pumpkin puree (I remove from the can and freeze overnight beforehand)
1/2 tsp pumpkin pie spice
1 tsp of vanilla extra
6 pitted medjool dates (if you want it sweeter, freeze beforehand)
If you do not freeze ingredients beforehand:
Blend the pumpkin, spices, vanilla extract and dates until smooth.
Transfer to a shallow pan and freeze overnight.
If they are already frozen:
Break apart pumpkin mixture and add to the blender/food processor with frozen bananas. Blend until smooth and creamy.
Eat immediately as soft serve, freeze for 2-3 hours for a scoopable ice cream. You can keep leftovers in the freezer for up to 3 days.
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