Pumpkin spice nice cream
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this pumpkin spice nice cream Serves 4
Pumpkin spice is definitely a fall favorite. Once October hits, it pops up in everything from coffee to cake and casseroles to chili. It’s also delicious in homemade “nice” cream!
“Nice” cream is a great way to use up overripe bananas, just make sure to leave enough time for them to freeze. Or stash peeled, past-their-prime bananas in the freezer so you can make this recipe whenever the mood strikes.
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Thanks to Brittany
Ingredients
Banana
2 large, ripe
Canned pumpkin puree
¼ cup(s)
Plain unsweetened almond milk (vitamin and mineral fortified)
2 Tbsp
Pumpkin pie spice
1 tsp
Vanilla extract
1 tsp
Instructions
Peel the bananas; cut into 1-inch chunks and place them in a large zip-close plastic freezer bag (or container). Seal the bag; freeze the bananas until frozen solid, 2 to 3 hours.
Place the bananas in a food processor; puree, scraping down the sides with a rubber spatula. Add the pumpkin puree, almond milk, pumpkin spice, and vanilla; pulse to combine. Serve immediately or for a firmer texture, transfer the mixture to a container and freeze until ready to serve (allow to soften about 10 minutes at room temperature before eating).
Serving size: 1/2 cup
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