Maple Pumpkin Ice Cream with Frozen Bananas
Creamy pumpkin ice cream made with maple puree, pumpkin puree, and frozen bananas blended smooth. Serve immediately as soft-serve or freeze for a firmer texture. Naturally sweetened and spiced with nutmeg, cinnamon, ginger, and cloves.
Ingredients
- 3 tablespoon maple pumpkin puree
- ½ cup pumpkin puree
- 3 frozen banana
- 3 tablespoon milk
- nutmeg, pinch
- cinnamon, pinch
- ginger, pinch
- cloves, pinchpumpkin pie spice1 teaspoonspice
simplified
Instructions
- 1
Add all ingredients to blender
- 2
Blend until smooth consistency
- 3
Serve immediately for soft-serve texture, or pour into loaf pan and freeze covered for hard serve
Tips
Blend until completely smooth to avoid icy texture
Freeze in shallow loaf pan for faster hardening
Good to Know
Covered in freezer up to 2 weeks
Blend and freeze in loaf pan up to 2 days ahead
Soft-serve immediately after blending, or thaw 5 minutes before scooping from frozen loaf pan
Common Mistakes
Do not overblend or ice cream will become runny
Do not skip covering pan during freezing to prevent ice crystals