Banana ice cream (blending frozen bananas into an ice-cream-like consistency) is a trendy treat and I created a festive fall version using pureed pumpkin!
If you love pumpkin treats but are not a fan of heavy pumpkin spice flavors, you’ve gotta try this!
This dish will satisfy your sweet tooth and give you a nutrition boost. It contains beta-carotene, potassium, fiber, polyphenols and omega-3 fatty acids.
2 frozen bananas, broken into chunks
1/4 to 1/2 cup unsweetened almond milk
1/2 cup pureed pumpkin
1 tablespoon cocoa powder
1/4 teaspoon ground cinnamon
1 teaspoon maple syrup
2 tablespoons chopped walnuts
2 teaspoons cacao nibs
Place bananas in a high-speed blender or food processor and blend or process until bananas begin to break down and become creamy. Slowly pour in almond milk, using as much as needed to achieve desired consistency. Add pumpkin and continue blending or processing until incorporated into bananas. Add cocoa powder, cinnamon and maple syrup and blend or process until mixture is smooth and all ingredients are well incorporated. Divide mixture evenly between two bowls and place in freezer for 15 minutes to set. Remove from freezer and top each bowl with 1 tablespoon walnuts and 1 teaspoon cacao nibs.
Note: To freeze bananas, peel ripe bananas, break into chunks and place in a resealable freezer bag or container in a single layer to prevent clumping. Freeze overnight until solid.