Friday, October 25, 2013

Frozen Pumpkin Dessert

This one is for all you ice cream and yogurt lovers. :)

Just one small tip... This recipe calls for frozen bananas. Yours truly froze the whole bananas. Should not have been a surprise to me when I could not peel a frozen banana. Woops!! So... my advice to you is to peel the bananas, maybe even cut them in half. THEN freeze them for this recipe.

"Andrea’s Frozen Pumpkin Dessert"
             Copied from: Food Embrace

  • 4  Frozen bananas (Peel, THEN freeze)... :)
  • 1/2C Pumpkin Puree
  • 1/2C-1C Vanilla Soymilk (I used almond milk. You could use coconut milk as well)
  • 1/4tsp Ground Cinnamon
  • 1/4tsp Ground Clove ( I would substitute pumpkin pie spice)
  • Pinch brown sugar (really small pinch)-- I omitted this and used a drizzle of honey
Break frozen bananas up into chunks or at least cut them in half.  In a food processor or heavy duty blender if you have it, add all ingredients. Start with 1/2 cup of the milk.  Blend until smooth and creamy.  You might want to start the process with a few pulses first and then let it go for a bit.  If it starts getting too thick on you and won’t blend, add in some more milk.  Slowly until it starts moving again and blending.
Dish up into ice cream bowls and serve immediately!

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