Pumpkin Spice Frozen Swirl

Ingredients

• 1/2 cup pumpkin puree 
• 1 tablespoon maple syrup
• 1/4 teaspoon pumpkin pie spice
• 1/8 teaspoon ground ginger 
• 2 frozen DOLE® Bananas 
• 4 (1-1/2 inch) gingersnap cookies, made with cane sugar 
• 2 tablespoons chopped toasted hazelnuts 
• 1/2 teaspoon chopped crystallized ginger

Directions

1. Stir together pumpkin puree, maple syrup, pumpkin pie spice and ginger. Put in a container and freeze, about 2 hours.
2. Remove bananas from the freezer and set aside to slightly soften, about 15 minutes.
3. Roll gingersnaps between 2 pieces parchment paper with rolling pin. Combine crumbs with hazelnuts and crystallized ginger. Set aside.
4. Break the bananas in half and cut the frozen pumpkin mixture into thirds. Alternate pressing the banana and pumpkin mixture together through the Yonanas® machine.
5. Divide the “ice cream” between 4 small serving cups. Divide the gingersnap mixture evenly between the 4 serving cups (about 1 ½ tablespoons each), swirling it into the “ice cream”.

Tips & tricks

Frozen bananas and pumpkin mixture may be processed in a food processor or blender until soft and creamy.