I found this fast and easy recipe online on www.thegraciouspantry.com and wanted to share it with you. Next up I want to try it with another fruit, perhaps pineapple or berries, instead of pumpkin.
As quoted per the original recipe:
Many of you know that a lot of my recipes for ice cream are banana based. Bananas offer a creamy texture that we are so used to in regular ice cream, but allow us to avoid the fat (for those who want lower fat eating plans) and even dairy for those who are sensitive. But the best part, is that you can significantly reduce the amount of sugar you have to add to get the level of sweetness you would expect from ice cream. I don’t know about you, but I’d much rather get my sugar intake from fruit than from a bag of sugar, even if it’s a bag of clean sugar. And while this does contain some maple syrup, it’s much less than you would have to add to regular ice cream. So that, in a nutshell, is why I keep doing these banana ice cream recipes. I will say that if you want to reduce the amount of maple syrup, I recommend switching to honey instead and using maybe 1/4 cup or so. The great thing is, you can adjust to taste after blending and before freezing!
Enjoy!
[kindred-recipe id=”35″ title=”Pumpkin Ice Cream”]
