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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions

28 Comments

    • According to the FDA compliance and Policy Guide, canned pumpkin can be made from a mixture of other squashes to create a specific texture. And some producers spray the inside of the can with starch for some reason, which is problematic for those with allergies. I’m doing a post with a bit more details on this soon. For now, your best bet is to go with the Farmer’s Market brand or make your own.

  1. This was delicious! I made it with orange kabocha squash (my favorite kind!) and pumpkin pie spice. I’ve been cooking a squash in the crock pot at least once a week. Can’t get enough! I cooked a butternut yesterday, so I will be making this treat again. I remember when I first discovered the banana “ice cream” shortcut and I thought it was heaven-sent! 🙂

  2. Hi, We don’t get canned pumpkin in South Africa, so I just cook and purée butternut or pumpkin and add spices. I could not remember where I had pinned this recipe so I started making another easy ice cream adding almond butter ( like peanut butter) and some ginger powder. I had already puréed my pumpkin, so I just added all the ingredients together. I had to add more frozen bananas. And I added ginger infused organic honey from one of our local farmers. It tastes awesome. Your recipes are wonderful, thanks

  3. Just found your site, and I’m in love with your recipes! I’m very health and nutrition minded because my mother died of early-onset Alzheimer’s disease. I’ve been moving towards Paleo for a while but it’s hard with a toddler and baby in the mix to do it 100%,

    My two-year-old is obsessed with ice cream, I’m obsessed with all things pumpkin and I’ve had to give up dairy while breastfeeding so this is perfect!! Thank you!

  4. “The bananas must be pre-frozen even if you are going to freeze the ice cream after blending. ”

    Can I blend the banana’s and pumpkin at room temperature and then freeze it for later?

  5. I thought for sure t) your pumpkin ice cream would include coconut milk, but it’s even easier with two ingredients! I might try it though with the third ingredient sometime. We always have frozen bananas, so I’m halfway there!
    😉

    Thank you!

  6. I thought for sure your pumpkin ice cream would include coconut milk, but it’s even easier that with two ingredients! I might try it though with the third ingredient sometime. We always have frozen bananas, so I’m halfway there!
    😉

    Thank you!

  7. So glad to find your site!!!!!!!!! Yes! Looking forward to being your raving fan cause I can already see from the lard article I posted and the 2 ingredient pumpkin icecream recipee that we are going to be besties!!!! hahaha woo hooo!!!

  8. If you have issues with low blood sugar, like I do, you can add a couple of tablespoons of collagen power to boost the protein and slow the uptake of sugar from the bananas. There is no flavor impact. I use Great Lakes collagen powder (green can).

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I’m Lauren Geertsen, an author and Nutritional Therapy Practitioner. When doctors told me that surgery and medication were the only answers to my chronic health issues, I decided to use the power of nutrition and a natural lifestyle instead.
My mission at Empowered Sustenance? To show you the simple steps on your path to vibrant health.

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