As part of our resolutions series for 2016, we want to feature little ways you can cut down on food waste. Here is a great recipe to use up that frozen fruit in the freezer. We like raspberries, but use what you have on hand. In the Spring we will post a seasonal raw version.
This weekend is Canadian Thanksgiving, so we are celebrating with a sugar-free, dairy-free, gluten-free, vegan ice cream recipe that everyone will love.
4 medium bananas*, sliced and frozen overnight
1 cup unsweetened pumpkin puree (not pie-filling)
1/3 cup maple syrup
1 1/2 teaspoon: pumpkin spice (cinnamon and nutmeg)
*If you are allergic to bananas – mango works as well – will be a little sweeter but give a similar creaminess.
Using a blender or food processor, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly. Transfer to a freezer-safe container and freeze for 24 hours.
Serves 4 as a main 6 as a side dessert or in a cone.