You can update your YOU+ DOLE filters here to get the most tailored experience.

Pumpkin Spice Frozen Swirl

Rate This

Total Time (Hours)
2.3
Difficulty
1
Servings
4
Ingredients
8
Total Prep Time: 20 minutes
Calories Per Serving: 130
Nutrients

Nutrition Facts

Serving Size 106g

Amount per serving
Calories 130 Calories from fat: 30
% Daily Value*
Fat 3 g 5 %
Saturated 0 g 0 %
Trans 0 g
Monounsaturated Fat 2 g %
Cholesterol 0 mg 0 %
Sodium 40 mg 2 %
Potassium 340 mg 10 %
Carbohydrate 25 g 8 %
Fiber 3 g 12 %
Sugars 13 g
Protein 2 g
Vitamin A 100 %
Vitamin C 10 %
Calcium 2 %
Iron 6 %
Vitamin B6 15 %
Manganese 35 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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”.

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

View & leave comments
Pumpkin Spice Frozen Swirl Prep Time:20 minutes Cook time:2.3 Hours Serves: 4
Nutrition facts: 130 Calories, 3 grams fat
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:Stir together pumpkin puree, maple syrup, pumpkin pie spice and ginger. Put in a container and freeze, about 2 hours.Remove bananas from the freezer and set aside to slightly soften, about 15 minutes.Roll gingersnaps between 2 pieces parchment paper with rolling pin. Combine crumbs with hazelnuts and crystallized ginger. Set aside.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.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”.TIP: Frozen bananas and pumpkin mixture may be processed in a food processor or blender until soft and creamy.