Pumpkin Ice Cream
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- 4 medium bananas (sliced and frozen overnight)
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 1 1/2 tsp. pumpkin spice (no sugar added if purchased)
- Using a blender or food processor, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly.
- Transfer to a freezer-safe container and freeze for 24 hours.
- This does freeze pretty hard. When removing it from the freezer, let it sit on the counter for a bit before trying to dig into it.
Recipe provided by The Gracious Pantry