Healthy Pumpkin Pie Ice Cream

I know what you’re thinking … ice cream in November?! All I have to say is YES. We had a warmer weekend here in the midwest, and I took full advantage of the above-freezing temperatures by making this super easy, healthy, 4-ingredient pumpkin pie ice cream. 🙂

I’ve also been gearing up for my family’s epic Thanksgiving feast. I’ll be spending the holiday in North Carolina, which happens to have ice cream-friendly weather almost all year. Since my mom eats mostly paleo, I thought this ice cream would be the perfect thing to make for her Thanksgiving dessert. It honestly tastes just like a pumpkin pie, but colder and creamier and much, much healthier.

I used a lot of pumpkin puree in mine, and it made it super rich and pumpkin-y, which is a good thing in my book. If you’re not so into it, cut down the pumpkin to about 1/2 cup.

You can’t buy happiness but you can buy ice cream, and that’s kind of the same thing.

What You Need:

4 bananas, cut into slices and frozen

1 cup pumpkin puree

1 tsp pumpkin pie spice

1/4 cup maple syrup

What You Do:

1. Mix all the ingredients together in a food processor until smooth. Pour into any dish and freeze for at least 4 hours or overnight.

2. When you’re ready to enjoy, let it sit on the counter for about 20 minutes. ENJOY! (I know you will)

This was my lunch, mid-nom.