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    Recipes » Special Diet » Dairy Free

    Pumpkin "Ice Cream"

    Published: Oct 3, 2014 · Updated: Sep 28, 2019 · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe Print Recipe
    bowl of pumpkin ice cream with mini pumpkins and cinnamon sticks

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

    bowl of pumpkin ice cream with mini pumpkins and cinnamon sticks

    As much as I want it to, it just doesn't feel like fall here yet. The high on Thursday was 91°F... yep, October 2nd and it's 91°F

    So while I'd love to be making big batches of soup and turning on my oven to bake casseroles and doughnut holes and what not; I just can't bear it yet.

    Not until it gets under 75°F do I really start to get into the fall-season foods.

    This makes it a little difficult to write a food blog where I typically plan a few weeks ahead of the seasons.

    It would be silly to hold off on the pumpkin recipes until the end of October because everyone will be tired of pumpkin by then and/or they've already picked out what pumpkin recipes they wanted to try. You miss opportunities if you don't get a head start.

    So when one of my friends mentioned making banana ice cream with some leftover canned pumpkin, I jumped at the idea. Genius, right?!

    can of pumpkin, cinnamon, vanilla extract, cloves, nutmeg, bananas

    It couldn't be much easier or healthier. Plus, I had tons of pumpkin leftover from all my pumpkin recipes {pumpkin spiced coffee concentrate, pumpkin pie smoothies, pumpkin cornbread, and pumpkin rice crispy treats!}, and I always have frozen bananas.

    Just blend together the frozen bananas and pumpkin puree, add in a few spices, and you're good to go! I don't think it needs any added sugar but you could always taste it and add a little maple syrup or honey if you really wanted.

    A delicious, nutritious, and refreshing snack that will get you in the fall spirit even if the weather isn't.

    close up of bowl with pumpkin ice cream

    Why you should make pumpkin ice cream

    Well, first of all, it's delicious and refreshing. Second, it's super easy. The main thing is to just remember to freeze a banana. However, I often keep bananas in the freezer for smoothies, so I don't need to remember very often.

    Also, it's a satisfying treat. Now, if you're looking for regular ice cream, this probably won't do the trick. But if you're looking for something sweet, this will do it! Plus, it has no added sugar so it could even be enjoyed as breakfast or a snack without having to worry about a sugar crash later.

    mini food processor with frozen banana, spices, pumpkin puree

    How to Make healthy pumpkin ice cream

    Freeze the banana. Once it's frozen, blend together the banana, pumpkin, spices, and peanut butter if using. Enjoy!

    Seriously doesn't get any easier than that!

    mini food processor with pumpkin banana ice cream

    Tips for Making this pumpkin dessert

    Make Ahead Tips

    I honestly think it tastes best right after preparing, but I will sometimes pop it back in the freezer right after I blend it to make sure it is extra cold and creamy.

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

    small bowl of pumpkin ice cream with mini pumpkins and mini food processor

    Variations & Substitutions

    Ingredients substitutions:

    Feel free to ditch the cloves and nutmeg. I really like the depth it gives this "ice cream" but they're not mandatory.

    I couldn't believe that I wasn't going to need sugar, so I had some honey ready to add. But to my delightful surprise, I didn't need any added sweetener. I think the combo of the sweet banana and spices really gives you enough flavor. But feel free to add honey or maple syrup.

    Also, I like to add a little peanut butter for more staying power. Almond butter, cashew butter, and sunflower seed butter would all be great additions as well.

    Alternative prep & cooking methods:

    I use a mini food processor, but you could also use a blender. However, only making one serving might not be enough ingredients to actually get your blender to blend. A small blender or anything that would make a single serving smoothie would work well!

    Storage Tips:

    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, I find that the consistency is off.

    close up of bowl with pumpkin ice cream

    What to serve with this dish

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

    Final thoughts:

    This is too easy and too delicious not to try! Great way to use up leftover pumpkin!


    MORE PUMPKIN RECIPES YOU'LL LOVE:

    • Pumpkin Granola
    • Spicy Pumpkin Deviled Eggs
    • Pumpkin Protein Pancakes
    • Pumpkin Hummus
    • Pumpkin Donut Holes

    bowl of pumpkin ice cream with mini pumpkins and cinnamon sticks

    Pumpkin "Ice Cream"

    Pumpkin "ice cream" is a healthy, three ingredient soft serve treat that is perfect for celebrating the fall season no matter the temperature outside
    No ratings yet
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Freezing Time: 2 hours
    Total Time: 2 hours 5 minutes
    Servings: 1
    Author: Meme

    Ingredients

    • 1 small banana frozen
    • 1/3 cup pumpkin puree
    • 1 tablespoon peanut butter or any nut or seed butter, optional
    • 1/8 teaspoon ground cinnamon
    • dash cloves optional
    • dash nutmeg optional

    Instructions

    • Add all the ingredients to a blender or mini food processor, and blend until smooth. 

    Notes

    *Makes about 1/2 to 2/3 cup
    *Nutrition facts do not include peanut butter
    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

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Pumpkin "Ice Cream"
    Amount per Serving
    Calories
    212
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    2
    g
    13
    %
    Sodium
     
    79
    mg
    3
    %
    Potassium
     
    634
    mg
    18
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    17
    g
    19
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    12774
    IU
    255
    %
    Vitamin C
     
    12
    mg
    15
    %
    Calcium
     
    21
    mg
    2
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

    What to use in this recipe:


    Meme

    Doesn't this recipe look good?! You should probably pin it for later:

    « Pumpkin Pie Smoothie
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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 girl from Alabama living in San Diego! Join me as I prove that living a guilt-free, healthy lifestyle can be budget friendly, delicious & fun!
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