Easy Pumpkin Ice Cream Recipe

800px-Autumn_in_Toronto Cooler weather has finally arrived and if you are anything like me, you may be feeling a little torn between seasons. I'm not quite ready to let go of the late nights and river trips that come with summer, and yet I love the clothes and food that come with autumn… namely, any food that contains PUMPKIN. Well, I have a solution to your inter-seasonal woes: pumpkin ice cream! It combines the best parts of both seasons and it’s even pretty healthy! This is one of those no-fuss recipes that only calls for a few ingredients and doesn’t require a lot of fancy kitchen gadgets — that’s my kind of recipe! The bananas give it a wonderful, creamy texture without the use of dairy or gluten. I love the flavor of maple syrup, but you can always substitute honey, instead (use about 1/4 cup, instead of 1/3 cup). Also, you have a few options when it comes to the pumpkin puree… you can either use the stuff from a can, or you can make it yourself (the preferred method). Pumpkin packs a full punch of vitamins and minerals, so the fresher the better! Click here for a how-to lesson on preparing pumpkin puree. Here is the recipe:
  • - 4 bananas, sliced and frozen (overnight will do)
  • - 1 cup pumpkin puree
  • - 1/3 cup maple syrup
  • - 1 tsp ground cinnamon
  • - 1/4 tsp ground nutmeg
  • - 1/4 tsp ground ginger
  • - 1/8 tsp ground cloves
** Or just use about 1 1/2 tsp of pumpkin spice from the store, if you don’t have the individual spices on-hand. Easy! 800px-Mini_pumpkins Combine ingredients in a food processor and blend until smooth. Transfer to a sealed container and freeze for about 24 hours. Allow the ice cream to soften a bit before scooping and enjoy! Happy autumn!