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
Debbie
November 15, 2013 at 7:43 amCan you buy the coconut cream at stores?
Kate
November 16, 2013 at 3:48 pmYes, it’s generally in the “ethnic foods” aisle. Trader Joe’s even sells it.
Tori
November 26, 2013 at 9:06 pmWhat could I use instead of bananas? My husband won’t eat them.
Kate
November 27, 2013 at 5:27 amThe 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.
kiera
January 4, 2014 at 9:24 pmwhat store did you buy your pumpkin at for this recipe?
Kate
January 4, 2014 at 9:28 pmMy local co-op. You could also try Whole Foods
Emily
December 5, 2015 at 1:40 pmDo you know how long the ice cream keeps in the freezer?
Kate
December 8, 2015 at 5:38 amI would say a couple of weeks, we never have a batch that lasts past a few days! Lol! 🙂
Heather
September 7, 2017 at 1:14 pmWould cold canned coconut milk work instead of cream?
Kate
September 8, 2017 at 9:11 amIt would be pretty runny