Day #3 of All things pumpkin continue here at Sweet Heat Chefs. I know a lot of families have issues with allergies and slowly there are recipes surfacing for alternative options. It is nice to have a quick, healthy alternative to a store purchased ice cream. This is so easy, it is a shame to even call it a recipe, but not many people realize ice cream DOES NOT, I repeat, DOES NOT have to go into an ice cream maker, nor does it have to contain dairy. TWO INGREDIENTS people 2, AND 3, if you are like me and have to have chocolate atop everything! Eating healthier is not hard to do and takes little to no effort for this recipe.
Kids LOVE to help with this. Get a plastic knife and have them peel and slice up the bananas, then place in a zip-lock and put in freezer! They have just made 1/2 of the ice cream! When kids are a part of what you are doing in the kitchen, they are that much more likely to eat what has been made. Even if it is only a bite, that is a triumph!
Makes 4 servings using 2 scoops per serving
3 Bananas, sliced and frozen
2 Tbsp. pumpkin pie from a can
dark chocolate chips, optional
Freeze banana slices for about 1 hour
Remove from freezer and place in food processor with pumpkin pie. Mix until thoroughly blended.
Place in a freezer safe container and re-freeze for another 1-3 hours until desired consistency is achieved I like mine on the softer side, so mine was in there for 1.5 hours.
Scoop into a bowl and sprinkle a few dark chocolate chips on top!
2 YEAR-OLD KID TESTED AND APPROVED!
Featured at: Foodie Friends Friday