VEGAN PUMPKIN ICE CREAM

facebook share image   twitter share image   pinterest share image   E-Mail share image



Vegan Pumpkin Ice Cream image

This is a dairy free ice cream with the Fall flavor of pumpkin to enjoy year round that only takes 5 minuets to make.

Provided by Ron H.

Categories     Frozen Desserts

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1 banana
15oz can 100% pumpkin puree
1 cup unsweet vanilla almond milk
1/4 cup cane sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract

Steps:

  • The night before freeze:.
  • 1 banana cut into 1 inch pieces.
  • 1- 15oz can 100% pure pumpkin.
  • An ice cube tray works well for freezing the pumpkin in pieces.
  • Using a high speed blender, place in frozen banana and pumpkin, and crush until all chunks are gone. Add other ingredients and blend until smooth. You may need to use a spatula to scrape down the sides of the blender cup a few times to get all of the ingredients properly mixed. It will be like a soft serve, but if you like your ice cream firm, place the finished product in a bowl, and set in freezer stirring occasionally every half hour until desired firmness has been achieved.

Nutrition Facts : Calories 108.6, Fat 0.2, SaturatedFat 0.1, Sodium 1.3, Carbohydrate 26.4, Fiber 0.2, Sugar 25.4, Protein 0.1

There are no comments yet!