Pumpkin Ice Cream

           Desserts, Easy, Recipes
Pumpkin Ice Cream
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pumpkin ice cream



1 cup pumpkin puree*

1 really ripe banana – peel removed

½ cup coconut milk

2 Tablespoons pure maple syrup or honey

1 teaspoon pumpkin pie spice


Fill an ice cube tray evenly with the pumpkin puree, making about 7-8 cubes. Cover tightly with plastic wrap to avoid freezer burn.

Place the banana in a Ziploc bag and place it and the ice cube tray in the freezer overnight.

Remove the cubes from the tray and let them sit in a bowl on the counter for 10 minutes. Remove the banana from the bag and place it and the rest of the ingredients in a food processor or blender.

Blend until smooth, stopping to scrape down the sides if needed. If you have an older food processor or blender, you may need to wait a little longer to let the frozen items thaw a bit before it will be able to process for you.

May be served as soft serve or if you want a harder ice cream, place in a container with a cover and freeze it for a few hours.

*Freeze any remaining pumpkin in an ice cube tray in Tablespoon proportions. When frozen, pop the pumpkin cubes out of the tray and store in a freezer safe container for later use.

Makes 4 servings

This recipe was inspired in whole or in part by Against All Grains