The weather is just so gorgeous here in Austin, TX, and Thanksgiving is right around the corner.
I love Thanksgiving - I always go home to Arizona to see my family, and this year we're having TONS of family members over for the occasion!
Brothers, their wives/girlfriends/children and the grandparents. So. Much. Fun. Can't wait!!!
I cannot get enough pumpkin. I am addicted.
This vegan pumpkin ice cream is totally delish and super easy to make!
Just throw all ingredients in the blender, blend, and voila!
If you are a pumpkin-lover like me, check out my Pumpkin Chocolate Chip Muffins or Pumpkin Spice Cookies for some more pumpkinny deliciousness!
Cost per serving: $0.31
Calories per serving: 130
Equipment you'll need: high-speed blender or food processor
3 Tbsp non-dairy milk (more if needed to facilitate blending)
1 banana, frozen
1/4 cup pumpkin pureé
6-10 drops liquid stevia extract (optional)
1. Add splash of non-dairy milk to blender or food processor..
2. Add frozen banana, pumpkin, and stevia (if desired) to blender or food processor, and process until smooth, adding extra non-dairy milk if necessary for blending.