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Photo of Pumpkin spice “nice” cream by WW

Pumpkin spice “nice” cream

0
Points®
Total Time
2 hr 5 min
Prep
5 min
Serves
4
Difficulty
Easy
Pumpkin spice is definitely a fall favorite. Once October hits, it pops up in everything from coffee to cake and casseroles to chili. It’s also delicious in homemade “nice” cream! “Nice” cream is a great way to use up overripe bananas, just make sure to leave enough time for them to freeze. Or stash peeled, past-their-prime bananas in the freezer so you can make this recipe whenever the mood strikes.

Ingredients

Banana

2 large, ripe

Canned pumpkin puree

¼ cup(s)

Plain unsweetened almond milk

2 Tbsp

Pumpkin pie spice

1 tsp

Vanilla extract

1 tsp

Instructions

  1. Peel the bananas; cut into 1-inch chunks and place them in a large zip-close plastic freezer bag (or container). Seal the bag; freeze the bananas until frozen solid, 2 to 3 hours.
  2. Place the bananas in a food processor; puree, scraping down the sides with a rubber spatula. Add the pumpkin puree, almond milk, pumpkin spice, and vanilla; pulse to combine. Serve immediately or for a firmer texture, transfer the mixture to a container and freeze until ready to serve (allow to soften about 10 minutes at room temperature before eating).
  3. Serving size: 1/2 cup

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