RecipePumpkin Ice Cream

Nutrition Facts
Amount per Serving
  • Calories: 120
  • Protein: 1 g
  • Total Fat: 0 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 30 g
  • Dietary Fiber: 4 g
  • Total Sugar: 19 g
    • Natural Sugar: 11 g
    • Added Sugar: 8 g
  • Sodium: 85 mg

Why should all pumpkin-flavored foods be served hot and in a mug? Time to break the rules!  Whip up this sweet “nice” cream for a fall-tastic treat that can be enjoyed any time of year.  Just open up a can of pumpkin puree and voila, you have a delicious dessert that packs a punch of good-for-you beta-carotene.

  • Prep time
  • Total Time
This recipe makes 6 (1/2 cup) servings
  • 4 ripe bananas
  • 1 (15oz) can 100% pumpkin puree (about 1.5 cups)
  • ¼ cup maple syrup
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • Toasted and chopped pecans, optional

Peel the bananas and cut them into 1-inch rounds. Freeze them for at least 3 hours.

Place the banana slices in the bowl of a food processor. (If your banana slices have been in the freezer for longer than a day, it’s best to let them thaw in the food processor bowl for about 15 minutes.)

Puree all ingredients in food processor or blender until they are completely smooth and no frozen chunks remain. If the bananas are too hard to blend, add a splash of milk for easier blending. After everything is blended, mix in optional pecans by hand.

Enjoy as soft serve ice cream immediately. Or, for a firmer ice cream, pour contents into individual ramekins or small serving bowls and freeze for about 30 minutes before serving (if you freeze for much longer, it tends to become icy and less creamy).

Add 1 tablespoon of additional chopped pecans on the top of each scoop for a tasty crunch.

Nutrition analysis courtesy of Genesis® R&D

Adding 1 tablespoons chopped pecans will add 50 calories to each serving.


Try my tasty Sweet Potato Ice Cream for another creative frozen treat.