Two Ingredient Pumpkin Ice Cream
Serves: Makes 4 servings (or 2 ice-cream-lover sized servings)
  • 4 large or 6 small very ripe bananas (lots of black spots), frozen
  • ½ cup fresh or canned pumpkin puree (this canned pumpkin doesn't have undisclosed ingredients like many supermarket canned pumpkin!)
  • Optional: raw honey, pure maple syrup, non-irradiated cinnamon or chocolate chips (I love these chocolate chips, they are dairy and soy free!)
  1. Blend the frozen bananas and pumpkin together in a high speed blender or food processor until creamy. The bananas must be pre-frozen even if you are going to freeze the ice cream after blending. Taste and add some sweetener, like maple syrup, if desired. Cinnamon and chocolate chips can also be blended in, yum!
  2. Serve immediately for soft serve texture or freeze for at least 4 hours for a firmer ice cream. If ice cream is in the freezer for a while, let it soften for about 5 minutes at room temperature before serving.
Recipe by Empowered Sustenance at