It’s PSL season, y’all.
While I am thankful to be back in the US where I can witness each season change, I am not quite ready to give up my summer favorites such as fresh berries and the most quintessential treat of the summer…ice cream.
I’m finally catching on to this new wave of nice cream. (I think I will be saying this for awhile to all the trends I missed out on from 2016 until now). By the way, I am not bringing bell-bottoms back. Props to those of you who are. I can’t. I just can’t.
Anyhow, nice cream is a great rendition on ice cream, if you couldn’t guess that much. While, I have nothing against ice cream, I don’t have a car, and ice cream doesn’t travel well from my local store to my house by foot.
Nice cream is simple and you will be amazed by 1) how easy it is to make, 2) the taste 3) and the texture.
Want to make your own pumpkin spice nice cream?
2 bananas*, peeled, chopped and frozen
1/2 – 3/4 c of canned pumpkin (not pumpkin pie filling)
2 teaspoons of pumpkin spice (I made my own)
1/2 c of milk (you can use plant-based or dairy)
1 oz of cold brew coffee (because cold brew is the most millennial thing to do)
Add all ingredients to your blender or food processor, and scrape down the sides when needed. You should end up with a beautiful, soft serve consistency.
*You want ripe bananas, but not “banana bread” ripe. Use bananas that have some brown spots, but are still firm.
Note: Peel your bananas before freezing.
I think next time I will add my cold brew affogato-style.