Pumpkin Ice Cream (No Churn)

Easy to make healthy ice cream for the kids and you don’t need an ice cream maker to make this recipe.

INGREDIENTS

• 6 cubes (140 g or about 1 cup) frozen pumpkin purée (recipe below)
• 2 peeled, sliced frozen bananas (150 g)
• 1/2 cup (120 ml) coconut milk or other milk
• 1 teaspoon pumpkin pie spice (recipe below) or ground cinnamon (optional)
• 1 teaspoon vanilla extract (optional)

METHOD

1. Let the frozen bananas and squash sit at room temperature for a few minutes to defrost a bit.
2. Place all the ingredients in a food processor, or high-speed blender on a low setting, and pulse until creamy—about a minute or so.
3. Consume immediately as soft-serve ice cream. You can also freeze it for later. To eat later, defrost for a several minutes to soften before serving.

Pumpkin Pie Spice:

• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

PROCEDURE

1. Combine all the spices in a bowl and whisk to blend. Store sealed to have few months shelf life.

Credits to: comfybelly.com