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Dairy Free Pumpkin Ice Cream
Maggie @ Our Fine Day

Dairy Free Pumpkin Ice Cream

A guilt-free way to indulge in fall flavors, whether it's 100 degrees or cool and crisp! 
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Prep Time 5 minutes
Servings: 6
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 cup pumpkin puree
  • 1 banana extra ripe
  • 1/2 cup coconut milk
  • 2 Tbsp maple syrup or honey
  • 1 tsp pumpkin pie spice

Method
 

  1. Freeze the pumpkin puree in ice cube trays for at least a few hours, or overnight (use small/regular sized molds for easier blending)
  2. Peel and place the banana in a zip-lock bag to freeze as well
  3. Once they are frozen solid, remove pumpkin and banana from the freezer and place them in the food processor or blender. Add all other ingredients and turn on high. Blend until smooth. You might need to stop and scrape some of the ingredients down the sides.

Notes

Recipe Notes
The consistency will be that of soft serve ice cream and is WONDERFUL when eaten right away. You can also freeze the leftovers, but you will need to allow the ice cream to thaw for a few minutes before serving 🙂