How This Nourishes Your Body
4 Ingredient Fast Pumpkin Ice Cream
I am loving this Pumpkin Ice Cream.
I had this little treat over the holidays and was fascinated about how delicious and how easy it is to make. Â No ice cream maker needed and perfect for any time of year.
Notes on Pumpkin Ice Cream
Sweeten it any way you like: raw honey, coconut sugar, maple syrup, or even just stevia. Simple blend, freeze, and scoop.
Serve along side with raw brownies or healthy hot chocolate to really treat yourself well;)
Cooking Instructions
1. Fill an ice cube tray evenly with the pumpkin puree and cover tightly with plastic wrap
2. Place banana in a ziploc bag and place the banana and the ice cube tray in the freezer overnight.
3. Remove the cubes and banana from freezer and let sit for 5 minutes.
4. Remove from ice tray and plastic bag and place everything in high power blender or food possessor and blend until smooth.
5. Enjoy right away or place in freezer for a couple hours to create a harder ice cream.
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4 Comments
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hi..i shared this recipe a few years ago. I have a large can of pumpkin, how do i increase the other ingredients to match the pumpkin amount?
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I would just add a tablespoon at a time until you get the consistency you like! It doesn’t have to be exact:)
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i forgot to ask..can i use almond milk instead of coconut milk?
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Hi Debbie! Yep, use whatever milk you like!
Reply
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hi..i shared this recipe a few years ago. I have a large can of pumpkin, how do i increase the other ingredients to match the pumpkin amount?
I would just add a tablespoon at a time until you get the consistency you like! It doesn’t have to be exact:)
i forgot to ask..can i use almond milk instead of coconut milk?
Hi Debbie! Yep, use whatever milk you like!