Pregnant friends are the best. Not only because they cook all my recipes, but they give me great ideas! My dear friend recently contacted me to tell me….
A. She loved my banana ice cream recipe.
B. She has been adding pumpkin to the ice cream to make it a slightly more seasonal dish.
I loved this idea so much I went home and cooked up a kabocha squash I had lying around then tossed it into my banana mix. Winter squash in general is a really good source of fiber and alpha/beta-carotenes. And, bonus, you can feed this to your baby!
Winter Squash & Banana Ice-cream
Prep Time: 2 hours (freezing bananas and cooking squash)
Cook Time: 45 seconds
Yields: 1 generous serving
- 1 frozen banana, sliced
- 1/4 cup cooked winter squash (kabocha, butternut, pumpkin, delicata, or well cooked spaghetti)
- 1.5 Tablespoon healthy fat (almond, cashew, peanut, sunflower, coconut or other nut/seed butter)
- 1/2 – 1 tsp cinnamon
- Toss all in food processor, turn on for 30 seconds and waabamm! You have icecream!
Dairy free, Gluten free, almost Raw and totally Paleo!