As the leaves turn and fall settles in, there’s nothing quite like the taste of pumpkin. This dairy-free pumpkin ice cream is a perfect way to indulge in the flavors of the season without any dairy.
And its super simple to whip up!
Creamy, rich, and full of warm spices, this ice cream is a must-try for both dairy-free and pumpkin lovers alike.
Benefits of Banana and Pumpkin:
- Nutritional Powerhouses:
- Bananas are rich in potassium, vitamin C, and vitamin B6.
- Pumpkins are loaded with vitamin A, fiber, and antioxidants like beta-carotene.
- Digestive Health:
- Both fruits are high in dietary fiber, which aids in digestion, prevents constipation, and promotes a healthy gut.
- Heart Health:
- Bananas help regulate blood pressure due to their potassium content, while pumpkin’s antioxidants may lower the risk of heart disease.
- Weight Management:
- Low in calories and high in fiber, both bananas and pumpkin can help keep you full, making them great for weight management.
- Immune Support:
- The vitamin C in bananas and the antioxidants found in pumpkin boost the immune system, helping to fend off illnesses.
- Vision Health:
- Pumpkin is high in beta-carotene, which converts to vitamin A in the body and is crucial for maintaining good vision.
Combining these two fruits not only enhances flavor but also maximizes health benefits, making it a nutritious addition to your meals.
Dairy Free Pumpkin Ice Cream
Ingredients
- 2 cups pumpkin puree
- 8 frozen bananas chopped
- 2 tbsp maple syrup
- 1 1/2 tsp vanilla
- 2 tbsp non dairy milk
Instructions
- Add all ingredients in a high speed blender until combined.
- Line a 13×9 baking pan with parchment paper and will with the pumpkin mixture and spread evenly.
- Freeze for atleast 4 hours.
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