This extra creamy nice cream is full of fall pumpkin pie flavor! It’s made from frozen bananas, pumpkin puree, and a splash of coconut milk for a decadent treat you can feel good about.

Servings: 6

Serving Size:  ½ cup (115g) 

Prep Time: 5 minutes

Total Time: 12 hours

Nutrition Facts: 115 calories / 22g carbs / 1.5g protein / 3.5g fat 

Ingredients:

• 3 ½ medium (413g) frozen sliced bananas 
• 1 cup (245g) pure pumpkin puree 
• ½ cup (120g) “Thai Kitchen” coconut milk 
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 tablespoon (20g) pure maple syrup

Instructions:

1. Add all ingredients to a high speed blender or food processor. Blend until smooth.
2. Place in a metal bread pan and freeze overnight, covered, about 12 hours. 
3. Scoop and serve!

Notes:

1. Store covered in the freezer.
2. It may need to be left on the counter for a few minutes to warm slightly in order to scoop. 

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