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?
This is so being shared on my Facebook and Twitter pages! You’re a genius!
The recipe says the bananas must be frozen before they are blended….what happens if they aren’t???
It’s won’t be ice cream – the bananas must be frozen to provide the firm texture.
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!
“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?
What’s the carb count for the healthy pumpkin icecream.
Pinned! I came across your recipe when I was looking for a frozen pumpkin/banana dessert. Thanks for the tips!
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!
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!
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!!!
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).