Welcome to another installment of the nice cream chronicles! This nice cream recipe incorporates all the flavors of pumpkin pie without the calories and you can eat it, guilt free, for breakfast! Also, as if pumpkin pie had anything on this nice cream smoothie, yeah right, I've included a chocolate layer and a vanilla layer so it's like pumpkin pie a la mode with chocolate! Who could ask for a better breakfast? You guys know I love my superfoods and this creation includes raw cacao, coconut cream and maca! In addition to the banana and dates, this meal is one cleanse friendly, taste explosion that is perfect for Fall!
For those of you who are wondering what nice cream is, well, nana nice cream is an ice cream made purely of frozen bananas. No added sugar needed since bananas are loaded with low glycemic sugars when ripe so make sure to freeze your bananas when fully ripe and covered in spots. Once the bananas are frozen, you blend away and get this amazing soft serve that you can eat right away or put it in the freezer to harden and you'll have sweet, delicious, body lovin', soul jivin' nice cream! This creation is a particular favorite of mine because it soothes my pumpkin spice craving. Have fun and enjoy!
* Freeze your bananas peeled and broken into pieces so they are easier to blend.
Here's what you're going to need:
Pumpkin Spice Nice Cream Smoothie (makes 2 servings):
8 frozen bananas, diced
1/2 cup + 2 Tbsp. coconut cream
1 cup pumpkin puree
1/2 tsp. pumpkin spice*
2 Tbsp. maple syrup (optional for those days when extra sweetness is required)
1 Tbsp. maca powder
2 Tbsp. raw cacao powder
2 dates, pitted, chopped
1 fresh banana sliced
1. Add your bananas, coconut cream and maca powder to a food processor fitted with the "S-type" blade. If you have a weak food processor, take caution as these bananas might break your equipment. You need a solid piece of kitchenware to accomplish this task. Another option is to use a high speed blender such as a vitamix or a regular blender that you will need to stop frequently and stir but will get the job done.
2. Process until creamy. Divide mixture in half, leaving half of the nice cream in the blender and half into a bowl. From the bowl, divide in half again and place in another bowl. Put both bowls in the freezer while you make the pumpkin layer.
3. To your food processor, add the pumpkin puree (option to use raw sugar pie pumpkin as well to keep fully raw), pumpkin spice, and optional maple syrup. Process until incorporated. Scoop pumpkin spice nice cream into a bowl and place in the freezer. Rinse your food processor.
4. Add one bowl of nice cream to your food processor. Add the raw cacao powder and process until well combined.
5. Take your mason jars and scoop the chocolate layer into each of them. Use a spoon to smooth down the surface of your chocolate layer. Then remove your pumpkin spice layer from the freezer and add a layer to each jar. Add a row of sliced banana to the inside of each jar and press them gently against the glass. Finally add your coconut layer. Garnish with sliced bananas and chopped dates and enjoy right away!
It was pouring down rain while I made my smoothie but the sun came out just as I finished and it was so beautiful outside I had to take pictures on the dock. I sat down right there on the pier to eat my smoothie and this gorgeous rainbow appeared across our little cove.
After the storm cleared and I finished my smoothie, I went for a hike since maca makes me feel like a combination of Rainbow Brite and the Energizer Bunny so I had to go burn some of my plant induced energy with a little activity. The calm after the storm left the water so beautiful.
I hope you guys all get a chance to try this amazing smoothie. If you decide to make just one, the left over nice cream will keep well in a freezer safe container and makes an excellent dessert. Enjoy and thank you for vising my little blogosphere! Sending you all light, love and loads of nana nice cream!
* Pumpkin Spice is a combination of spices that you can buy as a blend or you can use this recipe to mix up your own:
4 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. Allspice
1 tsp. nutmeg