By Times Staff
Gloucester Daily Times
Although fall is upon us and the weather inevitably getting cooler, it is never too cold for some ice cream.
Jen Perry, nutrition development coordinator for The Open Door food pantry in Gloucester, shares this recipe for delicious pumpkin ice cream. In mere minutes, using only three ingredients, you too can be enjoying your own pumpkin ice cream. Perry simply blends together frozen bananas, pumpkin puree, and pumpkin pie spice in her food processor and has this dessert ready in no time.
Freezing bananas is a great way to extend their shelf life and is also a great way to serve your kids extra fruits. As Perry says, “they are the perfect base for a fast ice cream.” If your bananas are too frozen and you have trouble breaking them up in your food processor, Perry recommends adding a bit of milk, about 1/4 cup, to the mixture. The final consistency will be that of a smooth soft serve.
This pumpkin ice cream is ready to be served as is or you can add your favorite ingredients to make it something really special. Perry suggests adding chocolate and peanut butter, frozen fruit, or instant coffee to the mix. You could also top it with some rich maple syrup or crunchy granola.
The sweet bananas and spicy pumpkin combine for the perfect autumn dessert in this ice cream. “It is very seasonal right now, but delicious any time of the year,” says Perry.
Pumpkin Ice Cream
4 frozen bananas
1/3 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/4 cup milk (optional)
1. Put bananas, pumpkin puree, and pumpkin pie spice in a food processor. Blend until consistency is creamy, pausing occasionally to scrape down the sides.
2. If bananas are too frozen add small amounts of milk and continue to blue.
3. The ice cream is ready to serve when all of the bananas are incorporated into the mix.
Serve immediately or put in a freezer for future use.
Courtesy of Jen Perry, nutrition development coordinator for The Open Door, Gloucester, MA 2012