Have your pumpkin in a healthy ice cream form! This dairy free, healthy frozen treat is a great way to use ripe bananas and get your pumpkin fix!
Pumpkin puree and ripe bananas come together to make a delicious frozen treat. This pumpkin nice cream is a perfect fall transition dessert for when you feel like pumpkin but it is still warm out.
I originally posted this recipe in 2015. It was so good but the photos didn’t do it any justice. So I figured it was high time to come back and spruce it up a bit. I forgot how much I liked the results.
It definitely feels like a treat but without the guilt. Plus it is a great way to use up some of those overripe bananas. I almost always have some in the freezer and if we aren’t in a smoothie stage, they sometimes linger.
Are you guys like that too where you go through food phases? We definitely do. It’s all smoothies for a couple of weeks and then on to something else.
Sometimes my grocery list lags a week behind the phase du jour, so we end up with a glut of something we are no longer eat. Worry no more, ripe bananas, nice cream is here!
Now for the original post:
Some of you might remember my husband’s cousin Chris. She is best known for being the creative mind behind making cool crafts at Madi Grace.
A while back she shared a few of her family’s favorite recipes with me. This one required ripe bananas. You would think that wouldn’t be a problem, except somehow all of my ripe bananas have ended up in baked goods lately.
I haven’t been able to help it. They have just called out to be baked. So I finally stumbled upon a group of ripe bananas that really wanted to be frozen. That is all it took, magic was made!
This “ice cream” comes together in just a few minutes with just a few ingredients. With all of the bananas, it really does fill you up and it has a great texture. You feel like you are really giving yourself a treat and you are doing your body a favor!
More great nice cream recipes:
More healthier pumpkin treats:
Velvety Maple Pumpkin Pie Baked Oatmeal is one of my favorite fall breakfast recipes. It is flavorful and quick to whip together. Plus the leftovers keep great so you can make a batch on the weekend and enjoy it throughout the week.
Maple Pumpkin Butter is a great sandwich spread. If you like pumpkin pie and apple butter, you are going to love pumpkin butter!
Fall Harvest Pumpkin Sourdough Muffins are a perfect way to turn sourdough discard into breakfast! This recipe makes muffins that are loaded with autumnal goodness!
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- 4 large very ripe bananas, frozen
- 1/2 cup pumpkin puree
- 2 teaspoons honey
- optional additions: cinnamon, vanilla, PB2, chocolate chips
- In a food processor blend together the frozen bananas and pumpkin until smooth and creamy.
- Slowly add in honey and blend until you get the level of sweetness you would like.
- Add any optional add-ins you’d like.
- You can of course eat it as it is, but if you want it to be scoopable you will need to freeze it for at least a couple of hours. Let sit on the counter for a few minutes to soften before scooping.
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Amount Per Serving: Calories: 131Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 3mgCarbohydrates: 29gFiber: 4gSugar: 18gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.