Vegan Pumpkin Ice Cream

This is a dairy free ice cream with the Fall flavor of pumpkin to enjoy year round that only takes 5 minuets to make.

• Ready In: 15 mins
• Serves: 2

Ingredients

•  1 banana
•  15oz can 100% pumpkin puree
• 1  cup  unsweet vanilla  almond milk
• 1⁄4 cup  cane sugar
• 2  teaspoons pumpkin pie spice
• 1  teaspoon pure vanilla extract

Directions

1. The night before freeze:
2. 1 banana cut into 1 inch pieces.
3. 1- 15oz can 100% pure pumpkin.
4. An ice cube tray works well for freezing the pumpkin in pieces.
5. Using a high speed blender, place in frozen banana and pumpkin, and crush until all chunks are gone. Add other ingredients and blend until smooth. You may need to use a spatula to scrape down the sides of the blender cup a few times to get all of the ingredients properly mixed. It will be like a soft serve, but if you like your ice cream firm, place the finished product in a bowl, and set in freezer stirring occasionally every half hour until desired firmness has been achieved.