Pumpkin Spice nice cream
Thanks to Brittany
Ingredients
Banana
2 large, ripe
Canned pumpkin puree
¼ cup(s)
Plain unsweetened almond milk (vitamin and mineral fortified)
2 Tbsp
Pumpkin pie spice
1 tsp
Vanilla extract
1 tsp
Instructions
Peel the bananas; cut into 1-inch chunks and place them in a large zip-close plastic freezer bag (or container). Seal the bag; freeze the bananas until frozen solid, 2 to 3 hours.
Place the bananas in a food processor; puree, scraping down the sides with a rubber spatula. Add the pumpkin puree, almond milk, pumpkin spice, and vanilla; pulse to combine. Serve immediately or for a firmer texture, transfer the mixture to a container and freeze until ready to serve (allow to soften about 10 minutes at room temperature before eating).
Serving size: 1/2 cup
