Hazelnut Pumpkin Ice Cream (3 Ingredients)
Ingredients
- 4 large or 6 small very ripe bananas (lots of black spots), frozen
- 1/2 cup fresh or canned pumpkin puree
- 3 Tablespoons of Nutella
- Additional options: 1/2 cup chocolate chips, 1/4 to 1/2 tsp cinnamon and 1 tsp of vanilla.
Instructions
- Blend the frozen bananas and pumpkin together in a high speed blender or food processor until creamy. The bananas must be pre-frozen even if you are going to freeze the ice cream after blending. You can also add chocolate chips, 1/4 to 1/2 a tsp of cinnamon and 1 tsp of vanilla for some extra pizazz.
- Serve immediately for soft serve texture or freeze for at least 4 hours for a firmer ice cream. If ice cream is in the freezer for a while, let it soften for about 5 minutes at room temperature before serving.
