• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fresh Water Peaches
  • Home
  • Recipe Index
  • Lifestyle
    • Shop
  • About Me
  • Contact
    • Work With Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Subscribe
  • Work With Me!
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Subscribe
    • Work With Me!
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Fall

    Healthy Pumpkin Ice Cream

    Published: Oct 7, 2020 · Modified: May 27, 2022 by Mariah Knight

    • Share on Twitter
    • Share on Facebook
    • Share on Pinterest
    • Share via Email
    Jump to Recipe Print Recipe

    You are going to LOVE this Healthy Pumpkin Ice Cream! I actually created this recipe by accident.. when I was stocking up on pumpkin puree, I accidentally grabbed a couple cans of pumpkin pie filling. (Pumpkin pie filling is pumpkin puree premixed with spices and sugar!) I needed to use what was left over so I thought why not give it a try in my banana ice cream! I added a few ingredients, blended it up, and I couldn't believe how good it was!! It has a thick, creamy texture without any milk or cream! (It's Vegan!) All you need a blender or food processor, and a few simple ingredients!

    Mason jar filled to the top with ice cream.
    Jump to:
    • What makes this Pumpkin Ice Cream Healthier?
    • 🍴 Ingredients & Notes
    • 🍴 Step by Step Instructions
    • Blending Tips
    • How to prep and store frozen green bananas
    • Helpful Kitchen Tools:
    • Frequently Asked Questions
    • How to store leftover Ice Cream
    • 💬 Reviews

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    What makes this Pumpkin Ice Cream Healthier?

    The key to this recipe is unripe green bananas! If you follow me on Instagram, you know how much I'm obsessed with them. Green bananas have less sugar, and a higher starch content! (Specifically, resistant starch.) Resistant starch is amazing for your gut health, and the extra fiber helps to keep you full! The other main ingredient in this recipe is pumpkin puree! Pumpkin is full of vitamins and nutrients like beta-carotene and vitamin C! There's a small amount of added sugar - just one tablespoon of maple syrup because the bananas don't have much sweetness.

    🍴 Ingredients & Notes

    • Frozen Green Bananas - Using unripe bananas is key to the flavor of this recipe. If you use ripe bananas it will take over the pumpkin flavor! Make sure they're chopped into smaller pieces so it's easier to blend!
    • Pumpkin Puree - Not pumpkin pie filling! Make sure to check the label.
    • Maple Syrup - You can sub with sweetener of choice!
    • Cinnamon - I use Ceylon Cinnamon.
    • Pumpkin Spice Blend - I got mine from Trader Joe's, but they sell them at any grocery store! You can also sub for a blend of nutmeg, allspice, ginger, and clove.

    🍴 Step by Step Instructions

    1. Start by adding pumpkin puree, maple syrup, and bananas into your blender or food processor.
    2. Blend on a low speed. Stir every few seconds until it starts blending smoothly. It takes a few minutes to get it going! You can add a little coconut milk if you need more liquid. Keep in mind, the more liquid you use, the less thick it will be!
    3. Once it's almost fully blended, add your spices! Blend until it has a thick and creamy consistency.
    4. Transfer into your serving bowl, top with nuts, chocolate chips, or whatever your heart desires! Place in the freezer for about 10 minutes to set. Serve, and ENJOY!

    Blending Tips

    1. When you take the bananas out of the freezer to make your ice cream, I recommend leaving them out on the counter to defrost for about 5 minutes. When they come out of the freezer they're ROCK SOLID. By letting them defrost for a bit it will save time on the blending process.
    2. If you're using a blender that has a tamper, you'll want to use it! If not, just keep stopping the blender and scraping down the edges with a knife or spatula.
    Spoon scooping out ice cream from the mason jar with chocolate chips on top.

    How to prep and store frozen green bananas

    When preparing your green bananas they should be tough to peel. (Usually a light green color is best.) If they're too hard to open by hand, they might be too green. Usually I can peel most of it on my own, but you can also take a sharp knife and slice down the long way - the banana will pop right out! If you're planning to use a blender, you can cut them in half to freeze. If you're using a food processor I recommend cutting them into smaller chunks so it's easier to blend. Freeze them on a baking sheet, plate, or in a baggie! (I actually use a ceramic pie dish!) Let them freeze for about 6-8 hours or overnight.

    Helpful Kitchen Tools:

    • Ninja Foodi Blender - This one works great for thick smoothies or ice cream! (It comes with at tamper.) You can also make purees and soup in it! I also think it's a great price for what you get.
    • Vitamix - If you're looking to make an investment, I recommend this Vitamix. I've had mine for almost four years and it works great! 90% of the time I make my smoothies in this blender because they always come out so creamy.
    • Food Processor - In my opinion, food processors are a kitchen staple! I've been using mine for years, and it's a great option if you don't have a high speed blender. This isn't the exact model I have, but it's the same brand!
    • Tamper

    Frequently Asked Questions

    Can you use ripe bananas instead of green bananas?

    Yes! You can certainly use ripe bananas, but it will change the ice cream flavor. Banana has a very potent flavor and by using green bananas you can start with a bland base so the pumpkin flavor really shines through! I would also skip the maple syrup if you sub for regular yellow bananas because they're much sweeter!

    Can I use a food processor instead of a blender?

    Yes! If you use a food processor just make sure to cut your bananas into small discs instead of large pieces. It will take a few minutes to your creamy texture. (Be patient!)

    What should I top my ice cream with?

    You can eat it as is, but I like to top mine with chocolate chips, walnuts, and extra pumpkin spice or cinnamon!

    I don't have pumpkin spice, what else can I use?

    If you don't have pumpkin spice you can add extra cinnamon and little nutmeg if you have any on hand!

    Can I use this recipe with other flavors besides pumpkin?

    Yes, I use this recipe all the time but swap out the flavors. Sometimes I'll add frozen blueberries, pineapple, or fresh peaches! If you use fruit there's no need for maple syrup. I would also pass on the spices!

    I don't have maple syrup, what else can I use?

    If you don't have maple syrup, just sub for coconut sugar, honey, or 2 medjool dates!

    How to store leftover Ice Cream

    This recipe makes about 3 small cups of ice cream. I recommend putting the ice cream in small glass or ceramic cups, and either eating them right away or popping them in the freezer for later. The texture is best right out of the blender, but you can pop them in the freezer for 10 minutes - an hour if you like it firmer. I have left the cups overnight in the freezer and the texture is still pretty good the next day! Just let them defrost on the counter for a 15-20 minutes. You can even microwave it for about 10-15 seconds to soften it up.

    Pumpkin ice cream in a mason jar with chocolate chips on top.

    Healthy Pumpkin Ice Cream

    You are going to LOVE this Healthy Pumpkin Ice Cream! It has a thick, creamy texture without any milk or cream! (It's Vegan!) All you need a blender or food processor, and a few simple ingredients!
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 5 minutes mins
    Blending Time 5 minutes mins
    Total Time 10 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 3 People
    Calories 209 kcal

    Equipment

    • High Speed Blender
    • Food Processor

    Ingredients
      

    • 5 Frozen Green Bananas Make sure they're chopped into smaller pieces so it's easier to blend!
    • ½ Cup Pumpkin Puree
    • 1 Tablespoon Maple Syrup Can sub with sweetener of choice!
    • 1 Teaspoon Cinnamon
    • ½ Teaspoon Pumpkin Spice Blend

    Instructions
     

    • Start by adding pumpkin puree, maple syrup, and bananas into your blender or food processor.
    • Blend on a low speed. Stir every few seconds until it starts blending smoothly. It takes a few minutes to get it going! You can add a little coconut milk if you need more liquid. Keep in mind, the more liquid you use, the less thick it will be!
    • Once it's almost fully blended, add your spices! Blend until it has a thick and creamy consistency.
    • Transfer into your serving bowl, top with nuts, chocolate chips, or whatever your heart desires! Place in the freezer for about 10 minutes to set. Serve, and ENJOY!

    Notes

    Note that the nutrition facts above reflect a traditional yellow banana. Green bananas have significantly less sugar, and more resistant starch! 

    What makes this ice cream healthier?

    The key to this recipe is unripe green bananas! If you follow me on Instagram, you know how much I'm obsessed with them. Green bananas have less sugar, and a higher starch content! (Specifically, resistant starch.) Resistant starch is amazing for your gut health, and the extra fiber helps to keep you full! The other main ingredient in this recipe is pumpkin puree! Pumpkin is full of vitamins and nutrients like beta-carotene and vitamin C! There's a small amount of added sugar - just one tablespoon of maple syrup because the bananas don't have much sweetness.

    Blending Tips

    1. When you take the bananas out of the freezer to make your ice cream, I recommend leaving them out on the counter to defrost for about 5 minutes. When they come out of the freezer they're ROCK SOLID. By letting them defrost for a bit it will save time on the blending process.
    2. If you're using a blender that has a tamper, you'll want to use it! If not, just keep stopping the blender and scraping down the edges with a knife or spatula.

    How to prep and store frozen green bananas

    When preparing your green bananas they should be tough to peel. (Usually a light green color is best.) If they're too hard to open by hand, they might be too green. Usually I can peel most of it on my own, but you can also take a sharp knife and slice down the long way - the banana will pop right out! If you're planning to use a blender, you can cut them in half to freeze. If you're using a food processor I recommend cutting them into smaller chunks so it's easier to blend. Freeze them on a baking sheet, plate, or in a baggie! (I actually use a ceramic pie dish!) Let them freeze for about 6-8 hours or overnight.

    Frequently Asked Questions

    Can you use ripe bananas instead of green bananas?
    Yes! You can certainly use ripe bananas, but it will change the ice cream flavor. Banana has a very potent flavor and by using green bananas you can start with a bland base so the pumpkin flavor really shines through! I would also skip the maple syrup if you sub for regular yellow bananas because they're much sweeter!
    Can I use a food processor instead of a blender?
    Yes! If you use a food processor just make sure to cut your bananas into small discs instead of large pieces. It will take a few minutes to your creamy texture. (Be patient!)
    What should I top my ice cream with?
    You can eat it as is, but I like to top mine with chocolate chips, walnuts, and extra pumpkin spice or cinnamon!
    I don't have pumpkin spice, what else can I use?
    If you don't have pumpkin spice you can add extra cinnamon and little nutmeg if you have any on hand!
    Can I use this recipe with other flavors besides pumpkin?
    Yes, I use this recipe all the time but swap out the flavors. Sometimes I'll add frozen blueberries, pineapple, or fresh peaches! If you use fruit there's no need for maple syrup. I would also pass on the spices!
    I don't have maple syrup, what else can I use?
    If you don't have maple syrup, just sub for coconut sugar, honey, or 2 medjool dates!

    How to store leftovers

    This recipe makes about 3 small cups of ice cream. I recommend putting the ice cream in small glass or ceramic cups, and either eating them right away or popping them in the freezer for later. The texture is best right out of the blender, but you can pop them in the freezer for 10 minutes - an hour if you like it firmer. I have left the cups overnight in the freezer and the texture is still pretty good the next day! Just let them defrost on the counter for a 15-20 minutes. You can even microwave it for about 10-15 seconds to soften it up.

    Nutrition

    Serving: 1gCalories: 209kcalCarbohydrates: 53gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 803mgFiber: 7gSugar: 29gVitamin A: 6481IUVitamin C: 19mgCalcium: 34mgIron: 1mg
    Keywords blender ice cream, pumpkin ice cream, pumpkin nice cream, pumpkin spice ice cream, pumpkin spice smoothie, vegan pumpkin ice cream
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    After you make these Pumpkin Spice Ice Cream, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah

    More Fall

    • Gingerbread cookies decorated with frosting like gingerbread men and women.
      Gluten Free & Dairy Free Gingerbread Men Cookies
    • Apple and herb meatballs on a black plate with fresh thyme on top.
      Easy Apple and Herb Meatball Recipe (Paleo & Gluten-Free)
    • Sweet Potato Bites with pecans on top.
      Sweet Potato Bites with Cranberry Sauce and Brie
    • Close up picture of caramel apples slices with a variety of toppings.
      Easy Sheet Pan Caramel Apples (Dairy Free!)

    Reader Interactions

    Comments

    1. Mel

      October 09, 2020 at 11:00 pm

      5 stars
      Loved how easy it was to make in the blender! Thanks!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Girl with blonde hair holding coffee cup.

    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

    Spring Recipes!

    • Creamy homemade hummus with a cracker scooping out a bite.
      Easy Homemade Hummus Recipe Without Tahini
    • Healthy Strawberry shortcake cup with vanilla cake, fresh coconut whipped cream, and strawberries.
      Healthy Strawberry Shortcake Cups Recipe (Dairy-Free)
    • Close up picture of crispy buffalo chicken salad in white ceramic bowl on wood board.
      Crispy Buffalo Chicken Salad (Gluten-Free & Dairy-Free)
    • Dairy Free Vanilla Ice Cream Recipe

    Trending Recipes!

    • Chicken taquitos stacked up on a plate.
      Easy Gluten Free Chicken Taquitos Recipe
    • Chocolate orange truffles with a bite taken out of the one placed on top.
      Healthy Dark Chocolate Orange Truffles Recipe
    • Dairy free vanilla creamer in small glass mason jar.
      Healthy Vanilla Coffee Creamer (Dairy-Free)
    • Cherry garcia nice cream in a glass bowl.
      Cherry Garcia Nice Cream (Vegan)

    Healthy Smoothie Recipes!

    • Thick chocolate protein shake being poured into glass cup.
      Creamy Chocolate Avocado Protein Shake Recipe
    • Shamrock protein shake in glass cup.
      Dairy Free Shamrock Protein Shake Recipe with Banana
    • pumpkin pie protein shake in a glass cup on top of a white plate.
      Healthy Pumpkin Pie Protein Shake Recipe (Dairy Free)
    • Banana coffee smoothie in glass cup.
      Healthy Coffee Banana Protein Smoothie Recipe

    Want healthy recipes sent right to your inbox? Join the newsletter to get my FREE eBook with 6 Gluten-Free + Dairy-Free Recipes!

    Order supplements through my Fullscript store.

    Footer

    ↑ back to top

    Contact me!

    Send me a message!

    Stay up to date!

    Join my newsletter to get healthy recipes sent right to your inbox!

    • Facebook
    • www.instagram.com/freshwaterpeaches
    • TikTok
    • Pinterest

    Work with me!

    Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 Fresh Water Peaches all rights reserved.

    PRIVACY POLICY