Joy Bauer Weight Loss

RecipePumpkin Ice Cream

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Nutrition Facts
Amount per Serving
  • Calories: 150
  • Protein: 2 g
  • Total Fat: 0.5 g
    • Unsaturated Fat: 0.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 37 g
  • Dietary Fiber: 3 g
  • Total Sugar: 22 g
    • Natural Sugar: 16 g
    • Added Sugar: 6 g
  • Sodium: 0 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 2 servings
  • 2 ripe bananas
  • ¼ cup 100% pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon maple syrup
  • 2 tablespoons finely chopped pecans (optional)

Peel the bananas and cut them into 1-inch rounds.

Place the bananas in a freezer bag and 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.

Scoop the ice cream into small bowls and enjoy soft serve ice cream immediately. For hard packed ice cream, pour the mixture into a loaf pan and freeze for about 30 minutes. Add optional 1 tablespoon sprinkle of chopped pecans to each serving for a tasty crunch.

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Nutrition analysis courtesy of Genesis® R&D

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