~Amanda~
Dessert has always been my favorite meal of the day. I love to cook my heart out, but when it comes down to it I have the biggest sweet tooth in the world and look forward to my small indulgences. I believe the key to maintaining a healthy and happy lifestyle is to allow yourself to enjoy the little treats you desire, just in moderation. However, I do try to always look for healthier alternatives to traditional sweets and when I stumbled across this recipe for homemade pumpkin ‘ice cream’ last fall and made it, I instantly became a huge fan and have been making it regularly ever since. Not only does it taste amazing, but it’s so simple and all the ingredients are actually healthy so there is no guilt added, even if I have a bowl every night of the week.
The pumpkin is initially what caught my eye when I came across this recipe, because I am obsessed with its delicious flavor and nutritional benefits. Pumpkin is full of so many vitamins, specifically vitamin A and vitamin C. It has 3 grams of fiber per cup at only 49 calories, which helps aid in weight loss by keeping you feeling full longer. It may reduce cancer risk because it boasts the antioxidant beta-carotene. Beta-carotene’s are also great for the skin and can help keep it wrinkle free. The high potassium levels in pumpkin make it a great post-workout snack too as they help restore the body’s balance of electrolytes. Who knew pumpkin was this good for you?! It turns this delicious indulgent ice cream into a healthy snack!
This ‘ice cream’ really isn’t ice cream at all because there is no dairy in it, but it is still packed full of delicious flavors. The creamy base is banana and pumpkin and those ingredients are then elevated with traditional fall spices like ginger, allspice, cloves, nutmeg, and cinnamon. All so delicious and reminiscent of your favorite fall desserts, just without so many calories. It’s so easy to make too because all you have to do is put everything in the food processor, blend it, and freeze it. When eating, it is completely satisfying all on its own, but I experimented with some toppings and found that my favorite combination is the ice cream topped with some coconut and Nutella (I had to slip in a little chocolate somewhere). So whether you have it plain or with your favorite toppings, this is a guilt-free dessert you can enjoy any day!
- 4 medium bananas
- 1 cup pumpkin puree
- 1/3 cup maple syrup (I use part agave)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- Note: You can adjust the spices to your liking; I love cinnamon and always add a little bit extra.
- Put all ingredients in a food processor and blend. Place in an airtight freezer-safe container and freeze for at least 12 hours.
- When serving, remove from freezer and allow some time to thaw for easier scooping.
- You can serve plain or top with any of your favorite toppings. Suggestions: pecans, coconut, Nutella, or chocolate chips.
