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    Home ยป Recipes ยป Dessert

    Pumpkin Banana Ice Cream

    Published: Sep 26, 2022 ยท Updated: Sep 30, 2022 ยท Post may contain affiliate links

    Jump to Recipe Print Recipe
    bowl of pumpkin banana soft serve with mini pumpkins, silver spoon, on a marble counter with text overlay that reads easy, vegan, no added sugar pumpkin banana ice cream

    Pumpkin "ice cream" is a nutritious, three-ingredient soft-serve treat that is perfect for celebrating the fall season no matter the temperature outside. It's also nice for soothing a sore throat if seasonal allergies are getting to you.

    green napkin, small white and orange pumpkins, and a bowl of pumpkin ice cream sprinkled with cinnamon with a silver spoon
    • About
      • Note about Pumpkin Nice Cream
      • Ingredients
        • Cost of Recipe
    • How to Make
    • Recipe Tips
      • Variations
        • Ingredient Options
        • Alternative Prep & Cooking
        • How to Make Allergy-Friendly
        • How to Fix a Mistake
      • Make-Ahead Ideas
      • Storage Suggestions
    • Frequently Asked Questions
      • Nutrition Benefits
      • What to Serve with Banana Pumpkin Ice Cream

    About Pumpkin Banana Ice Cream

    Sometimes it's just too hot to enjoy warm pumpkin dishes like Mexican pumpkin soup, pumpkin macaroni & cheese, or pumpkin chili. That's where this pumpkin ice cream with frozen bananas comes in.

    You get the pumpkin flavor without heating you up.

    Plus, it's a great way to use up any leftover canned pumpkin as well as for soothing a sore throat from seasonal allergies.

    To be clear, this isn't actually ice cream - there is no cream or milk. It has more of the consistency of soft serve.

    While it's not a direct substitute for ice cream, it is still creamy and delicious.

    Pumpkin Banana Ice Cream will satisfy your desire for a cold treat, and it's a tasty way to get more fruits & veggies in your day.

    mini food processor with frozen banana, spices, pumpkin puree

    Note about Pumpkin Nice Cream

    This was originally referred to as pumpkin "nice cream," but that term is unhelpful and inaccurate. It makes it seem like the fact that it's "nice" makes it better than regular ice cream. Or that it's morally superior to eat this "nice cream" over regular ice cream.

    Food guilt is not allowed here because it ruins the pleasure of food.

    If you're trying to let go of food guilt, the way you talk about food matters. Examples of statements that reinforce food guilt: "I'm bad for eating ice cream" or "it's better to eat banana nice cream"

    Need a little guidance or assistance?

    Grab a copy of this helpful resource so you can start enjoying food again and stop feeling guilty when eating 💕

    marble counter with bananas, can of pumpkin, bottle of vanilla extract, jars of nutmeg, cinnamon, and cloves

    Ingredients

    Pumpkin: Any pumpkin puree, whether fresh or canned, is what you need. You can even freeze leftover canned pumpkin puree in ice cube trays and use them to make this pumpkin ice cream with banana. You'll use about 2 or 3 standard-sized ice cubes (an ice cube is about 2 tablespoons each).

    Banana: It's imperative that you freeze the banana in advance, so the mixture will be thick, creamy, and (most importantly) frozen. A small banana or half of a large is recommended to start. But add more if needed.

    Cinnamon: Without cinnamon, pumpkin and banana ice cream is a little boring and flavorless. If you like less cinnamon flavor, use half the recommended amount and add more as needed.

    Optional ingredients

    Nut butter: Want this to have more protein and fat so it can be a snack? Add nut butter. Both peanut butter and almond butter taste great.

    Spices: Additional spices you can add to give it extra pumpkin spice flavor are ground cloves and nutmeg. Just a dash or two. A dash of ground ginger would also be tasty.

    Vanilla extract: Vanilla makes everything taste better, and this pumpkin banana ice cream is no exception. If you're feeling fancy, add a dash of vanilla. But it's totally optional.

    Cost of Recipe

    • pumpkin puree: $0.27
    • banana 1 small: $0.24
    • cinnamon โ…› teaspoon: $0.01

    TOTAL COST: $0.52 (Based on San Diego grocery stores 2022)

    Note that this is not the recipe; it's simply to show the cost breakdown of ingredients. Be sure to scroll down to the full recipe to see the specific ingredients and directions.

    collage of four photos with a frozen banana on a white counter; a red mini food processor with frozen banana, pumpkin, and cinnamon; the pumpkin banana mixture blended in the red food processor; a clear bowl with pumpkin banana ice cream

    How to Make Pumpkin Banana Ice Cream

    Time needed: 4 hours and 5 minutes.

    Making pumpkin ice cream is easy! Freeze the banana. Then blend together the banana, pumpkin, spices, and peanut butter, if using. Enjoy!

    1. Freeze a banana.

    2. Add banana, pumpkin puree, and cinnamon to a mini food processor.

      If you're using vanilla extract, other spices, or nut butter, add them now.

    3. Blend.

      Taste and add extra ingredients if needed.

    4. Transfer to a bowl, and enjoy!

      small bowl of pumpkin ice cream with mini pumpkins, mini food processor, cinnamon sticks, green napkin, and silver spoon

    Recipe Tips

    Don't forget to freeze the banana at least 4 hours before you want to enjoy this pumpkin banana ice cream.

    Variations

    Ingredient Options

    Spices: Feel free to ditch the cloves and nutmeg. The depth it gives this "ice cream" is nice, but the spices are not mandatory.

    Sweetener: The combo of the sweet banana and spices really gives you enough flavor, but you can add honey or maple syrup if you want this to be sweeter.

    Nut butter: For more staying power, add a tablespoon of nut butter. Peanut butter, almond butter, cashew butter, and sunflower seed butter would all be great options.

    Alternative Prep & Cooking

    A mini food processor is easiest, but you could also use a small blender or anything that would make a single-serving smoothie.

    How to Make Allergy-Friendly

    This is already gluten-free, dairy-free, soy-free, nut-free, vegan, and vegetarian. If you add nut butter, it will no longer be nut-free. Use sunflower seed butter if needed.

    mini food processor with pumpkin banana ice cream

    How to Fix a Mistake

    Too thick: Thin the mixture with a spoonful of water.

    Too thin: Put the mixture in the freezer to harden for 15-30 minutes. Stir then freeze until it's thick enough for you.

    Too much spice: Add a spoonful of pumpkin puree and/or banana.

    Make-Ahead Ideas

    This banana pumpkin ice cream tastes best right after preparing, but you can pop it back in the freezer right after blending to make sure it is extra cold and creamy.

    This tastes more like a soft serve, but adding it to the freezer after blending will help harden it up a little bit.

    Storage Suggestions

    This is best enjoyed immediately after making, but you can keep the prepared "ice cream" in an airtight container in the freezer for a few days. After that, the consistency is off.

    Frequently Asked Questions

    Nutrition Benefits

    Banana Pumpkin Ice Cream is packed with nutrients, like 15% of the recommended daily amount of Potassium and Vitamin C, as well as over 250% recommended daily amount of Vitamin A.

    It also has 5 grams of fiber to help you feel more satisfied.

    What to Serve with Banana Pumpkin Ice Cream

    This can be dessert or snack or even breakfast, but it doesn't have much protein. Either add nut butter or serve it with some kind of protein like a hard-boiled egg, avocado chickpea toast, egg muffins, or breakfast stuffed peppers.

    Final thoughts:

    This is too easy and too delicious not to try! Plus, it's a great way to use up leftover pumpkin puree.

    Banana pumpkin ice cream is a delicious, nutritious, and refreshing snack that will get you in the fall spirit even if the weather isn't.

    bowl of banana pumpkin ice cream with mini pumpkins and cinnamon sticks

    MORE PUMPKIN RECIPES YOU'LL LOVE (that won't warm you up):

    • Spicy Pumpkin Deviled Eggs
    • Pumpkin Hummus
    • Pumpkin Rice Crispy Treats
    • Chai Pumpkin Latte
    • Pumpkin Pie Smoothie
    mini food processor with frozen banana, spices, pumpkin puree
    Add all the ingredients to a food processor or blender
    mini food processor with pumpkin banana ice cream
    Blend
    small bowl of pumpkin ice cream with mini pumpkins, mini food processor, cinnamon sticks, green napkin, and silver spoon
    Serve immediately or freeze
    silver spoon, mini food processor bowl, small pumpkins, and a clear bowl with pumpkin banana ice cream sprinkled with cinnamon

    Pumpkin "Ice Cream"

    Pumpkin "ice cream" is a nutritious, three-ingredient soft-serve treat that is perfect for celebrating the fall season no matter the temperature outside.
    5 from 1 vote
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Freezing Time: 4 hours
    Total Time: 4 hours 5 minutes
    Servings: 1
    Author: Meme
    Total Cost: $0.52

    Ingredients

    • 1 small banana frozen
    • โ…“ cup pumpkin puree
    • โ…› teaspoon ground cinnamon
    • dash cloves optional
    • dash nutmeg optional
    • ยผ teaspoon vanilla extract optional
    • 1 tablespoon nut butter optional

    Instructions

    • Add all the ingredients to a blender or mini food processor.
    • Blend until smooth. 
    • Taste and add addiitonal spices or sweetener if desired.
    • Enjoy!

    Notes

    *Makes about ยฝ to โ…” cup

    What to Use in This Recipe

    Mini Food Processor
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    Meme

    This post was originally published on October 3, 2014. Text, recipe, and photos have been updated.


    Pumpkin Ice Cream Nutrition Facts

    Nutrition Facts
    Pumpkin "Ice Cream"
    Amount per Serving
    Calories
    118
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    0.2
    g
    1
    %
    Polyunsaturated Fat
     
    0.1
    g
    Monounsaturated Fat
     
    0.1
    g
    Sodium
     
    5
    mg
    0
    %
    Potassium
     
    531
    mg
    15
    %
    Carbohydrates
     
    30
    g
    10
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    15
    g
    17
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    12775
    IU
    256
    %
    Vitamin C
     
    12
    mg
    15
    %
    Calcium
     
    29
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts do not include peanut butter.

    Nutrition facts with 1 tablespoon of peanut butter:

    • 214 calories
    • 9g fat
    • 6g protein
    • 33g carbohydrates
    • 6g fiber

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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