I finished Whole30 on October 30! I’ll be writing a post all about my experience and my favorite recipes, products, etc., but I’m so pumped about it I can’t help sharing again. (The first rule about Whole30 is……) I also blabbed about it and shared lots of my meals on Instagram!
Anyway, back to our regularly scheduled programming…
I still stand firmly by the fact that I will never drink a #PSL (for no reason other than I refuse to give into the hype), BUT I won’t deny that the pumpkin spice flavors induce a magic kind of autumn euphoria in me. And call me a hypocrite, but I totally gave into the “nice cream” fad a few years ago. (My Chocolate and Cashew Butter Nice Cream is maybe my favorite summer dessert.) Oh, haven’t heard of “nice cream”, you say? Well, it’s made with pureed frozen banana, with dairy free milk added for creaminess, and whatever brilliant flavorings you come up with. It’s vegan, dairy-free, and Paleo-friendly, and a freakin’ delicious substitute for the real deal.
- 4-5 bananas
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- ½ cup coconut or almond milk
- Slice bananas and spread out on a baking sheet lined with parchment or wax paper. Freeze until rock hard (at least 3 hours or so).
- Once frozen, add bananas to the bowl of a food processor and pulse until it resembles rice. Add the pumpkin, vanilla, and pumpkin pie spice. Continue pulsing, and add the almond (or coconut) milk through the feed tube. Mix until smooth.
- Spoon out ice cream into a glass baking dish or a metal cake pan. Return to freezer until hardened enough to scoop.