- 1 cup 1 cup 1 cup Pumpkin Puree
- 7 oz 7 oz 7 oz Organic Coconut Butter, Cold
- 2 whole 2 whole 2 whole Banana, Frozen
- .25 cup .25 cup .25 cup Pure Maple Syrup, grade a preferred
- 1.25 Tbsp 1.25 Tbsp 1.25 Tbsp ground Cinnamon
- .5 tsp .5 tsp .5 tsp ground Ginger
- .5 tsp .5 tsp .5 tsp ground Cloves
- Put all ingredients into a large food processor and pulse to blend.
- Remove lid and scrape down sides with a spatula, replace lid.
- Continue to process until very smooth.
- Transfer ice cream to a freezer container and freeze until dezired firmness.
- Optional: Top with whipped coconut cream and sprinkle with ground clove.
If your ice cream is too firm after freezing, microwave for 20 increments to soften it up, enough to scoop.
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