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Pumpkin ice cream that you don’t even need an ice-cream maker to make! What’s the secret? Frozen bananas! Nothing says kid-bribery more than instant ice cream! Hey kids, I’ll give you ice cream if you will please. just. stop. fighting! What’s even better? This ice cream is healthy!!! It’s dairy and sugar free. Go ahead, make it for breakfast.
Equipment:
- High powered Blender – here’s the one we use
- Ice cube trays
Ingredients:
- 3 frozen bananas
- 6 frozen pumpkin cubes (freeze canned pumpkin in the ice cube trays)
- pinch of sea salt — where to find
- 1/2 tsp cinnamon — where to find
- 1 can coconut cream — where to find
Directions:
- Throw everything into your blender
- Blend on high until nice and creamy (like soft-serve)….if you want it thicker, just add in some ice cubes
- Serve immediately!
Photo credit: Flickr
Can you buy the coconut cream at stores?
Yes, it’s generally in the “ethnic foods” aisle. Trader Joe’s even sells it.
What could I use instead of bananas? My husband won’t eat them.
The bananas really help make the texture creamy. I suppose you could try another soft fruit or maybe even some avocado. I have not tried anything but bananas and they are pretty key.
what store did you buy your pumpkin at for this recipe?
My local co-op. You could also try Whole Foods
Do you know how long the ice cream keeps in the freezer?
I would say a couple of weeks, we never have a batch that lasts past a few days! Lol! 🙂
Would cold canned coconut milk work instead of cream?
It would be pretty runny