“Instant” Pumpkin Ice Cream

AUTHOR: Danielle Walker - AgainstAllGrain.com

It can be instant, if you prepare in advance by always keeping a few overly ripe bananas and, in this case, frozen cubes of pumpkin puree.

Ingredients:

• 1 cup pumpkin puree
• 1 banana – peel removed (the riper the better)
• 1/2 cup coconut milk
• 2 tablespoons grade B maple syrup or honey
• 1 tsp pumpkin pie spice

Instructions:

1. Fill an ice cube tray evenly with the pumpkin puree, making about 7-8 cubes.
2. Cover tightly with plastic wrap to avoid freezer burn.
3. Place  the banana in a ziploc bag and place it and the ice cube tray in the freezer overnight.
4. Remove the cubes from the tray and let them sit in a bowl on the counter for 10 minutes.
5. Remove the banana from the bag and place it and the rest of the ingredients in a food processor or blender.
6. Blend until smooth, stopping to scrape down the sides if needed. If you have an older food processor or blender, you may need to wait a little longer to let the frozen items thaw a bit before it will be able to process for you.

*This makes a soft serve ice cream consistency. If you have the patience and want a hard ice cream, place it in a container with a cover and freeze it for a few hours.