I love me some guilt free dessert! If you peeped my Pumpkin Cream Sauce recipe (a couple posts back) , you read about a few nutritional facts on organic pumpkin purée! So, so good for ya! Other than the purée, this ice cream is pretty much just bananas and dates! Here is the full recipe...
What you need for the Pumpkin Nice Cream- ↠ 5 bananas (I used medium ripe) ↠ 6 pitted medjool dates ↠ 1 15oz can pumpkin purée ↠ 1/2 tsp cinnamon ↠ 1/2 tsp nutmeg ↠ 1 tsp vanilla extract ↠ 1/2 cup almond milk (I used unsweetened regular, but vanilla flavor could be fun!)
How to- ↠ simply add all of the ingredients into your high speed blender or food processor and let run for about 2-5 minutes or until completely smooth ↠ transfer the mixture into a bread pan or container of your choice. Cover and place in the freezer. I made mine the night before eating. I would give it at least 3 hours to freeze fully before eating
Optional ice cream toppings- ↠ I used chopped pecans and dark chocolate chips, but you can certainly use whatever you wish