- 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.
This recipe comes from my new book, Joy Bauer’s Superfood! To learn more, click here.
- Prep time
- Total Time
- • 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.
Nutrition analysis courtesy of Genesis® R&D
Adding 1 tablespoon chopped pecans will add 50 calories to each serving.
Try my tasty Sweet Potato Ice Cream for another creative frozen treat.