Saturday, December 13, 2014

"Pumpkin Pie" ice cream (without the pumpkin)

This was my favorite holiday treat this year.  The two things I miss most from the SAD world are pumpkin pie and peanut butter cups.  But I think I have a good substitute for both (the latter is still in my mind).  I made a half-recipe of StraightUPFood's Pumpkin Pie and made it into muffins with the crust at the bottom.  It was good, and next time I'd make a quarter recipe since I'm the only one to eat it.  Hmm, I wonder if it would be better with the butternut squash too.  Pumpkin is not very tasty on its own.

I like this ice cream even better than the pumpkin pie and it's less calorie-rich.  It was inspired by Carol on the Fuhrman forums.

4 oz frozen cooked butternut squash (I baked mine)
1 frozen banana
1 medjool date
1/2 oz walnuts
1/2 cup soy milk
1 tsp vanilla or scrape in some vanilla bean
1/4 tsp pumpkin pie spice (it was actually good without)

Put it all into a high-powered blender.   Let it sit for about 10 minutes so the frozen stuff isn't super hard.  Then blend up.  you might have to walk away again for a few minutes and let it sit (blender off) and thaw some more.  Blend it up nice and smooth.  It tastes like the decadent pumpkin pie frozen custard that I used to get.

Note:  If you don't have a high-powered blender, you could try making it in a food processor.  Or in a low-powered blender add more soy milk and another date and a little more pumpkin pie spice and call it a milkshake.

Here are the ingredients in the blender:

I used vanilla bean which you can see as the black specks.

Here's 1 yummy serving (makes 2 and I eat them both for a meal).


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