With frozen bananas as the base of this plant-based ice cream, it's every bit as thick, rich, and creamy as its dairy counterpart but much more healthful.
Naked Pumpkin Ice Cream
- Yield: Serves 6
- 4 bananas, sliced and frozen overnight
- 1 cup organic pumpkin, pureed
- 6 dates, pitted
- 1 1/2 tsp. sugar-free pumpkin spice
- In a food processor, blend the bananas, pumpkin, dates, and pumpkin spice thoroughly. Transfer to a freezer-safe container and freeze for 24 hours.
Naked! Low fat, Whole Food, Plant-based, Vegan, Organic, Sustainable.
Diabetes, Cancer, Heart Disease, High Cholesterol, Weigh Loss, Athletics, Optimum Health.
Animals, Eggs, Dairy & Lactose, Sugar, Salt, Oil, Peanuts, Gluten, Wheat, GMOs, Alcohol, Chemicals, Colorants Additives.
This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-gmo, gluten-free, and plant-based ingredients. The Naked Food Seal of Approval stands for 100% Real Food.
For more delicious naked recipes, visit the Naked Kitchen at Naked Food Magazine. Want to share your naked plant-based recipe? Submit it here.
February 14, 2018
Would the pumpkin ice cream turn out to be hard to scoop when you take it out from the freezer?