RecipePumpkin Pie 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: 31 g
  • Dietary Fiber: 4 g
  • Total Sugar: 19 g
    • Natural Sugar: 11 g
    • Added Sugar: 8 g
  • Sodium: 85 mg

I’m using the fall superstar to create a dairy-free frozen treat. The perks: You don’t need a special ice cream maker to whip it up; you can use a standard blender or food processor. And you can use up any ripe bananas you may have lying around, which means you’re not only reducing food waste but also getting a double punch of potassium (pumpkin also contains the nutrient), which helps with blood pressure, bloating, and cramping. Also, pretty fantastic to enjoy an ice cream with 4 grams of fiber.

  • Prep time
  • Total Time
This recipe makes 6 (1/2 cup) servings
  • • 4 ripe bananas
  • • 1 can (15 ounces) can 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 freeze for at least 3 hours.

Break the frozen bananas into large pieces and place in the bowl of a food processor or highspeed blender. Add the remaining ingredients and process until completely smooth with no frozen chunks remaining. If the bananas are too hard to blend, add a splash of milk to help them along.

Enjoy immediately as soft-serve ice cream. Or, to firm it up, divide among small serving bowls, cover, and freeze for at least 30 minutes before serving. Let it sit on the counter for a few minutes to soften before digging in. Garnish with chopped toasted pecans, if desired.

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

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