(Archive from The Fitness Dish circa October 2011)
Vegan Pumpkin Ice Cream
-2 frozen bananas [freeze in chunks]
-2 1/2 TBSP pureed pumpkin
-2 TBSP almond butter [I use raw unsalted]
-1 teaspoon pumpkin pie spice [to make see note]
-1 teaspoon vanilla extract
-few splashes of coconut milk [or dairy free milk of choice]
-handful of chopped pecans
To make pumpkin pie spice combine 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon allspice.
Layer the bananas at the bottom of your of vitamix or food processor. Add remaining ingredients excluding the pecans and milk. Blend while slowly adding a splash or two of coconut milk to get it going…but not too much that it ends up like a milkshake. You want it to be an ice-cream consistency. Top with pecans and enjoy!