Thursday, December 4, 2014


~ Against All Grain

1 c. pumpkin puree
1 very ripe banana, peel removed
1/2 c. coconut milk
2 t. maple syrup or honey
1 t. pumpkin pie spice

Fill an ice cube tray with the pumpkin puree, making 7-8 cubes, and cover with plastic wrap. Place the banana in a ziploc bag and place in the freezer overnight along with the pumpkin.

Remove the pumpkin cubes from tray and let sit on the counter in a bowl for 10 minutes. Remove banana from the bag and place in a food processor with the rest of the ingredients. Blend until the consistency of a soft-serve ice cream.

Makes two servings.

Notes: We've made this with maple syrup and with honey, and everyone likes the honey version better. We eat our ice cream in the evening, so I just pop the pumpkin and banana in the freezer in the morning, then make the ice cream in the evening.

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