By the Gracious Vegan
This super-healthy pumpkin ice cream (no sugar, no added fat) is a great alternative to pumpkin pie after the Thanksgiving meal. It’s easiest if you make it right before serving — then it’s the texture of soft-serve ice cream. If you freeze it, you’ll need to let it sit out for 30-60 minutes before serving to get it back to the right consistency (it ices up a bit).
Makes 3.5-4 cups of ice cream
Place all ingredients into a blender or food processor (I have better luck with the food processor) and blend/process on high until a smooth and creamy ice cream forms. You may have to stop and scrape down the sides one or more times.
3 bananas (cut into ½” cubes and frozen well in advance)
2/3 cup pumpkin puree
1/3 cup nondairy milk
1/4 cup date paste
1.5 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
Create sundaes with one or more of the following
Chopped roasted nuts
Dried fruit (cranberries, raisins, chopped dates)
Nutrition: Whole-food unprocessed; WFPBNO
Timing: if you already have date paste and frozen bananas, it take about 10 minutes