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!
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Have you made no-churn or all-fruit ice cream before?
Easy and yummy! Added pumpkin spice and cinnamon. NOTE: for next time I will use my food processor. My Kitchen Aid blender didn’t do such a good job.
Can this be frozen for an extended period? Not sure how well the bananas will hold up in the freezer.
It will last for a couple weeks in the freezer, but I’d recommend softening slightly before serving for that soft-serve (not rock hard) texture.