Soft Serve Chocolate Pumpkin Ice Cream

This recipe is an add-on from the pumpkin pudding recipe. I wasn’t planning on doing this, but just sort of winged it… seemed like a good idea. 😉 It was delicious. I figured one couldn’t really go wrong with frozen banana, pumpkin and chocolate. This is a little finicky if you don’t have a super great blender (I definitely do no.. :[), but I was still able to get’er done! I wish I still had some left… I usually write up recipes a few days after I make them… so I have to stare at their delious-ness and crave them all over again.

Soft Serve Chocolate Pumpkin Ice Cream
  • ½ cup canned pure pumpkin puree
  • ½ cup of silken firm tofu
  • ¼ cup unsweetened almond milk
  • 2-4 tsp xylitol (or sweetener of your choice)
  • pinch of sea salt
  • ½ tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 frozen bananas
  • 1-2 tbs cacao powder
  1. Blend the pumpkin, tofu, sweetener, sea salt, vanilla, pumpkin pie spice together well, until smooth. If it isn't sweet enough, adjust to your taste (remember the frozen banana will add sweetness later on).
  2. Chill in the freezer for about an hour or two. You don't want it to be solid, but it should have hardened a bit. Remove from the freezer and blend with the frozen banana. I have a weak blender/food processor, so I had to continuously use a spatula to scrape down the sides and to press down on the banana, but it did the job after about 4-5 minutes! If you have a powerful food processor, this should be much easier. Add in a second banana if you want.
  3. When everything is creamy, stir in the cacao and do a taste test. Adjust to your liking and then enjoy!



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