Pumpkin nicecream
11.01.2018
Mmm… I just can’t get enough of pumpkin at this time of year! Haha. I’ve managed to find a way to incorporate into just about everything, from curry, breakfast and cookies, to ice cream… Yes, you read that correctly! This past week I came up with the idea of making pumpkin ice cream, and boy did it work out! The recipe is provided below. It’s perfect as dessert or even as a snack. Let me know what you think via the comments!
Prep time
approx. 25 min
Portion
2
Shelf life
serve direct, or keep in freezer for max. 3 months
Supplies
food processor or blender
Ingredients
approx. 25 min
Portion
2
Shelf life
serve direct, or keep in freezer for max. 3 months
Supplies
food processor or blender
Ingredients
3 bananas, frozen
120 g (1/2 cup) cashew butter
3 tbsp pumpkin puree
½ tsp gingerbread spice mix
2 tbsp maple syrup or 3 medjool dates, pitted (optional)
The perfect fall snack or dessert, if you ask me ; )
Method
Combine all the ingredients in the blender or the food processor and mix until creamy. Transfer the mixture to a storage container and place it in the freezer until the ice cream is solid enough to be scooped out of the container. Serve in small bowls and enjoy!
Combine all the ingredients in the blender or the food processor and mix until creamy. Transfer the mixture to a storage container and place it in the freezer until the ice cream is solid enough to be scooped out of the container. Serve in small bowls and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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