Spiced Pumpkin Ice Cream


4 medium-large bananas

1 cup pureed pumpkin

2-3 Tbsp pure maple syrup (I tested this at between 2-4 Tbsp, and I found that 2-3 Tbsp was plenty sweet for our taste buds.)

1 1/2 tsp pumpkin pie spice


1.  Slice bananas and spread evenly on a large baking sheet.  Freeze for at least a couple of hours.  

2.  Combine frozen banana slices, pumpkin, maple syrup, and pumpkin pie spice in a food processor.  Process until smooth.  You may need to scrape down the sides and mix it up a few times to help it along.  Now you have two choices from here. You can either enjoy this immediately. It'll be a little more creamy and less frozen OR you can put the mix into a freezer safe container and freezer for a few more hours before enjoying.  This will give it a little more solid consistency like the real thing.  It's still yummy either way.

Serves:  4

Nutritional Information:

Calories:  161   Carbohydrate:  41 g   Protein:  2 g   Fat:  1 g   Cholesterol:  0 mg   Fiber:  5 g   Sugar:  24 g (7 g added from maple syrup)   Sodium:  6 mg   

Excellent source of:  vitamins A and B6

Good source of:  riboflavin, vitamin C, magnesium, potassium, and zinc

Adapted from:  The Gracious Pantry - http://www.thegraciouspantry.com/clean-eating-pumpkin-ice-cream/

Prepared by: Michelle Loy, MPH, MS, RD, CSSD - Go Wellness

Website: www.gowellnessco.com

Blog: nutritionandwellnessbytes.blogspot.com