Friday, November 1, 2013

Foodie Friday: Spiced Pumpkin Ice Cream

Spiced Pumpkin Ice Cream - Copyright 2013 - Go Wellness - Michelle Loy, MPH, MS, RD, CSSD
What is fall without a little bit of pumpkin and spice and everything nice?  If you've visited my blog before, then you know two things:  1) I love pumpkin  and 2)  I like a little dessert every now and then.  I decided to try a new spin on my good ol' Banana Ice Cream dessert, and it worked beautifully!  Have you ever imagined combining a vegetable and a fruit in a frozen dessert?  Well, this one has been taste-tested by my professional taste testers (read -- husband and children), who give this a thumbs up.  It's a nice flavorful, creamy frozen treat, if that's something you're into.  What you might love about this dessert is that it's only made with 4 ingredients, it's dairy-free, and you do not need an ice cream maker to prep it.  If you give it a try, I'd love to know what you think.  Enjoy!

Spiced Pumpkin Ice Cream
Adapted from:  The Gracious Pantry
4 medium-large bananas
1 cup pureed pumpkin
2-3 Tbsp pure maple syrup (I tested this at between 2-4 Tbsp, and I found that 2-3 Tbsp was plenty sweet for our taste buds.)
1 1/2 tsp pumpkin pie spice

1.  Slice bananas and spread evenly on a large baking sheet.  Freeze for at least a couple of hours.  
2.  Combine frozen banana slices, pumpkin, maple syrup, and pumpkin pie spice in a food processor.  Process until smooth.  You may need to scrape down the sides and mix it up a few times to help it along.  Now you have two choices from here. You can either enjoy this immediately. It'll be a little more creamy and less frozen OR you can put the mix into a freezer safe container and freezer for a few more hours before enjoying.  This will give it a little more solid consistency like the real thing.  It's still yummy either way.

Serves:  4
Nutritional Information:
Calories:  161   Carbohydrate:  41 g   Protein:  2 g   Fat:  1 g   Cholesterol:  0 mg   Fiber:  5 g   Sugar:  24 g (7 g added from maple syrup)   Sodium:  6 mg   
Excellent source of:  vitamins A and B6
Good source of:  riboflavin, vitamin C, magnesium, potassium, and zinc

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