I have another fun use for my DIY Pumpkin Spiceâ€¦ Pumpkin Pie Ice Cream!
(Youâ€™ve got to try Pumpkin Spice Tofu!)
Hereâ€™s the cool thing about this ice cream â€“ itâ€™s actually vegan. Yup, entirely dairy-free. Itâ€™s based on the infamous Banana Soft Serve and is super simple to make. All you need is a food processor or a high-powered blender (like a Vitamix).
Pumpkin Pie Ice Cream
Ingredients (for two servings):
3 ripe bananas, sliced and frozen
3/4 cup pumpkin puree, chilled
1 teaspoon DIY Pumpkin Spice
2 teaspoons brown sugar (or maple syrup or agave nectar)
Before preparing, make sure youâ€™ve sliced and thoroughly frozen the bananas and chilled (not froze) the pumpkin puree.
In a food processor, combine the banana, pumpkin puree, and brown sugar until a creamy mixture forms. This takes about 5 minutes. Be sure to thoroughly combine so the brown sugar isnâ€™t gritty anymore.
Serve immediately. Or, for thicker ice cream, freeze for an hour before serving. If you want to store overnight or for longer, youâ€™ll need to let it sit out for about 30 minutes before re-blending â€“ this will help you re-achieve that creamy, dreamy texture.
Smash it between two sugar cookies to make a pumpkin ice cream sandwich!
I would offer to share with you butâ€¦ we already ate it all. Not a single lick left behind.
Side note â€“ Henry has been doing a lot of cooking with me lately. He is learning about ingredients, especially the concept that you mix or bake ingredients into things and then they change in appearance. I served him one of these cookies and he immediately scrunched up his face and shouted, â€œWHERE DID DA BANILLA GO?â€ (Where did the vanilla go?â€). When I told him it was baked in, he said, â€œOoooh, I see da banilla. Itâ€™s in cookie crack.â€ Hahaha.