Pumpkin Ice Cream

Jack-O-Lanterns Never Looked So Tasty...

I can't imagine my life with out ice cream. Some of my favorite things are made of ice cream. "Like what?" you ask.
Like ice cream cake. 
Yeah, that's right. 

Most of my friends know this fact about me and the other day my friend Yasmina told me about this recipe. I just LOVE Yasmina. One of the first things you notice about her is her beauty. The second thing you notice about her is that she's just as beautiful on the inside as she is on the outside. She's one of those people who keeps me sane. If ever I feel crazy, I seek her out and just have a conversation with her. In the end, I always feel like I've gained my sanity back. She is so easy to talk to and so full of wisdom. My friendship with her always feels natural and easy.
I was really really stoked when she told me about this recipe for pumpkin ice cream. I've never actually jumped on the pumpkin train. I hate pumpkin coffee drinks; they taste like detergent to me. And I'd choose apple pie over pumpkin pie every time. But I wanted to check it out so I took her recipe, modified it to fit my diet and tried it. It turned out to be really good! And here it is for you to try. The consistency is more like sorbet but the taste is creamier because of the coconut milk. Give it a go!

Pumpkin Ice Cream

7-8 Frozen Bananas (the key to freezing bananas: wait until they are spotted because they have more flavor the older they are. Peel them before you freeze them because once you freeze them, the peel is impossible to get off)
1 Can Pumpkin Puree (NOT Pumpkin Pie Filling which is loaded with sugar. The bananas include enough sugar to sweeten the ice cream)
1/2 Can Lite Coconut Milk 
Unsweetened Vanilla Almond Milk  
1 Tsp Each: Cinnamon, Allspice, Nutmeg 


Add all ingredients into a blender. It helps to cut the bananas into quarters. The almond milk is there to help with the blending process. If the mixture is too thick and begins to become difficult to blend, add as much almond milk as it takes to get it spinning again. You may also need to stop every once and a while and use a spatula to push the bananas down towards the blade. 

Once it's blended, pour into a container and put into the freezer. It should be frozen in just a few hours. 

Once frozen, scoop into a bowl and DEVOUR!

-RB Xx