Pumpkin Seed Butter Nicecream

Healthy “ice cream” replacement made with all natural ingredients.

If you have been reading my blog for some time, you know that I’ve got a little addiction to:

*oatmeal porridge
*nut butters
*seed butters
*ice cream
*…and a few more things

From Shanghai I brought back with me a few jars of Realicious nut and seed butters. Since it’s getting hot here in the south of Italy and I was craving ice cream and, since I am trying to drop some kgs I have accumulated in my “bulk” season, I decided to opt for a healthier ice cream: my very much beloved nice cream (AKA banana ice cream). To incorporate some healthy fats and avoid adding more sugars from extra fruits, I made a pumpkin seed butter recipe.

Let me tell you, this staff is GOOD, REAL GOOD!

Give it a try and let me know how you like it.

Ingredients (serves 2):

  • 2 large very ripe frozen bananas, sliced
  • 1/4 cup pumpkin seed butter
  • 1/8 tsp vanilla paste
  • 1/2 stp spirulina powder

Place all ingredients into a powerful food processor

pulse until creamy

Transfer into a container and place in your freezer for at least 1 hour. Scoop it out and serve it up.

I added a few mixed seeds (flaxs, pumpkin and sunflower) and some chopped fresh strawberries.

Store it in your freezer for a few days. Before serving, for a creamy texture, place the nice cream into your fridge for an hour.



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.