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    What is your first cooking recollection? Mine may surprise you.

    This months Recipe Redux theme asked us to stir up some of our earliest culinary memories. I thought, okay there was those times my cousin and I would get up super early at their cottage to make french toast for our parents…but that never turned out great. There was always a few pieces that contained more raw egg than cooked egg. And then there was a time where I was two (and terrible) when I kept turning the stove top on and running away from my dad around the house. But that doesn’t really count as ‘cooking’ per say.

    After a bit more thought, I recalled a wonderful memory of this:


    During a friends birthday party/sleep over we played with this wonderful machine for hours. I remember thinking “this is how they must actually make ice cream – but a really big one!!”

    Does anyone else remember the Baskin Robbins Ice Cream Maker?

    Let’s fast-forward to Sept 22nd, 2016. It’s the first day of fall. What am I loving? My blender. Nice cream. And Pumpkins. Check out the modern twist on the old Baskin Robbins homemade ice cream below – in the form of a Tropical Pumpkin Nice Cream!


    Tropical Pumpkin Nice Cream

    • Servings: 2
    • Difficulty: Very easy
    • Print

    A delicious, guilt-free fall treat.


    • 2 frozen bananas, chopped and peeled
    • 1/2 cup frozen mangos
    • 1/4 cup puree pumpkin
    • 1 tsp vanilla extract
    • 1/8 to 1/4 cup milk


    1. In a high-quality blender, combine frozen bananas, frozen mangos, pumpkin and vanilla.
    2. Blend until nice cream has a creamy consistency, adding small amounts of milk at a time. You may need more or less milk, depending on your blender.
    3. Enjoy right away or freeze in a freezer-safe container.

    Calories: 141 Fat: 1 g Carbs: 34 g Protein: 2 g Fibre: 4 g

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