So yesterday my boss and I were bored at work and decided we wanted something sweet and different than the usual. We ended up whipping up an amazing vegan, gluten free pumpkin pie ice cream. It turned out to be more slushie like but it tasted absolutely amazing.
I modified it a little for my tastes and with what we had on hand. Here’s what you’ll need:
- 4 bananas
- 1 1/2 cups pumpkin purée
- 1/3 cup brown sugar syrup
- 1 1/2 tsp pumpkin pie spice
- 2 tsp cinnamon
To make the syrup I mixed 1/3 cup packed brown sugar and 1/3 cup boiling water. You’ll have some extra leftover but it’s great in coffee, on pancakes and anything else you might cook up. I put all of the ingredients in a blender and mixed it all up. I put it in the freezer over night and viola! It was amazing and completely guilt free.