Life’s short. Make no-churn ice cream.
The blender is my best friend when it comes to ice cream. Remember Strawberry Ginger Sorbet and Banana Chai Ice Cream? When it comes to ice cream, I prefer an instantly gratifying answer. And, of course, it must be made with real food. This recipe fits the bill!
Technically, this is an all-fruit dessert. Yep, just fruit created that beautifully creamy and satisfying bowl of pumpkin goodness.
And yes, pumpkin is a fruit. The most important life lesson I learned in second grade is that fruits contain seeds while veggies don’t.
Use the basic recipe as a jumping-off point for your own flavor combos. Is there a jar of pumpkin pie spice crammed in the back of your cabinet? Dust it off and add a pinch to the blender. Love the combination of pumpkin and chocolate? Stir junk-free chocolate chips into the ice cream. Want a kick of caramel? Drizzle the ice cream with this three ingredient, dairy free caramel sauce.
That sounds extremely enticing, actually. Now I need to make that caramel sauce!
- 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!)
- 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!
- 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.
Have you made no-churn or all-fruit ice cream before?