Mini Pumpkin Pie "Ice Cream" Cake
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
Crust:15 grams rolled oats15 grams medjool dates (soaked until soft - keep soaking water for banana ice cream, if needed)cinnamon, nutmeg, pumpkin pie spice to tastevanilla to tastepinch of sea saltFilling:60 grams frozen (peeled) banana chunks60 grams pumpkin pureedate soaking water (if needed)cinnamon, pie spice, vanillastevia to taste (optional)
Process crust ingredient in blender/food processor until oats are crumbly and dates are pureed. It should be a nice, thick mush. If too thick, add a tiny bit of date soaking liquid. Too sticky, add more oats.
Press crust into bottom of small ramekin or mug. Place in freeze to firm up while you make the filling.
Process all filling ingredients, except date liquid, until smooth and thick, like soft serve texture. If necessary, add date liquid a bit at a time until texture is as desired.
Pour into chilled crust and place in freezer until firm.
Number of Servings: 1
Recipe submitted by SparkPeople user LEONALIONESS.
Press crust into bottom of small ramekin or mug. Place in freeze to firm up while you make the filling.
Process all filling ingredients, except date liquid, until smooth and thick, like soft serve texture. If necessary, add date liquid a bit at a time until texture is as desired.
Pour into chilled crust and place in freezer until firm.
Number of Servings: 1
Recipe submitted by SparkPeople user LEONALIONESS.
Nutritional Info Amount Per Serving
- Calories: 188.9
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 7.3 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 6.0 g
- Protein: 3.3 g
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