A naturally low in fat and healthy option when you are looking to indulge in a frozen treat. Sometimes I enjoy picking up a pint of vegan ice cream from the store but the ingredient list is usually massive and full of artificial ingredients. By freezing bananas and pumpkin as the base, you are able to get a creamy consistency without all the added artificial crap.
3 frozen bananas
⅔ cup of soy or almond milk
1 cup of frozen pumpkin puree
⅓ cup of pure maple syrup
½ teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
Chop bananas and add to a container to freeze overnight. Spoon pumpkin into an ice cube tray to freeze overnight. Add all the ingredients to a blender or food processor and blend until smooth. Eat as is or add to a container to freeze again.