Pumpkin Spice Nice Cream
6 cups
- 1 cup canned pumpkin purée
- 2 ripe bananas, sliced
- 1 cup raw cashews, soaked 2 hours or overnight
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- Arrange dollops (about 3 tablespoons) of the puréed pumpkin and banana slices on a baking sheet lined with parchment paper or silicone liner in a single layer. Freeze until solid, about 4 hours.
- Place cashews, maple syrup, vanilla, 1 cup water, and salt in a food processor or high power blender. Blend until smooth.
- Add the frozen pumpkin, banana, and spices to the processor or blender. Blend until combined, about 2 minutes. Scrape down sides and use blender tamper to help distribute ingredients until smooth.
- Enjoy as soft ice cream or transfer to a container with a lid and freeze. Remove 10 minutes before serving if frozen.
Notes
Tip: add 1 tablespoon of vodka to prevent the nice cream from freezing too hard.
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