It is important to have a recipe or two in the repertoire that can accommodate dietary restrictions. Having a couple of recipes for gluten-free desserts that taste good is important to me. I came across a recipe over Labor Day weekend, while flipping through some magazines, that used bananas as a base for a frozen pumpkin dessert. I was intrigued. My favorite gluten-free dessert thus far is an amazing chocolate pudding made from an avocado base. (If you want to look back on it, click here.)

Having a frozen selection – particularly a seasonal one – seemed ideal! So, I gave it a try.  I was not disappointed. I just wish I could remember from which magazine I discovered it! Part of the attraction was the few simple ingredients and easy instructions.

So, for today’s Friday field trip; a quick and easy gluten-free pumpkin ice cream recipe.

I made it a couple of times. The first time I mixed all the ingredients together, froze them, and then thawed the mixture slightly and whipped in the blender when ready to serve. The second time, I added all the ingredients to the blender, expect the bananas, and then tossed in some frozen bananas I had in the freezer. This worked also – although I think the ingredients mixed more thoroughly using the first method.

A nice surprise dessert for those who can’t have gluten or dairy…and, a healthy dessert for anyone!

Thanks for visiting!  Have a wonderful weekend and remember to take pleasure in simple things, Jackie