Pumpkin Seed Nicecream
Servings: 1 serving
- 500 g frozen banana(s)
- 2 tbsp pumpkin seed butter
Peel ripe, spotty bananas, break them into pieces and freeze in an air-tight container overnight. (I recommend at least 8 hours.)
Add 500g frozen bananas to a blender and defrost for about 10 minutes. If you have a strong blender of food processor you can skip the defrosting time.
Add 1 Tbs pumpkin seed butter to the blender and pulse until homogenous. Work with a tamper and different speed levels to turn your frozen bananas into beautifully smooth ice cream. If your blender isn't strong enough, add a little water or plant milk to facilitate blending.
Serve in a bowl and swirl in the other 1 Tbs pumpkin seed butter. Add other toppings of your choice.
Calories: 556kcal | Carbohydrates: 116g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 1951mg | Fiber: 14g | Sugar: 61g | Vitamin A: 320IU | Vitamin C: 43.5mg | Calcium: 25mg | Iron: 3.1mg