Sunday, December 1, 2013

Instant pumpkin ice cream!

I saw this recipe here and new I had to make it! The only change I made was to use light coconut milk. Oh and it said it made 4 servings but I made 2 :)

Instant pumpkin ice cream 2 servings 3pp each

1/2c light coconut milk
1 cup pumpkin puree frozen in an ice cube tray
2 tbsp maple syrup
1 tsp pumpkin pie spice
1 banana frozen in chunks

Allow the frozen pumpkin cubes to sit at room temperature for 10 mins or so then process everything in a food processor. I used my Nutribullet.


2 comments:

Elle said...

I do this with other fruit but never thought to freeze pumpkin. Gonna try it!

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