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!
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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
- 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!
Blending Tips
- 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.
- 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.
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
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!
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!)
You can eat it as is, but I like to top mine with chocolate chips, walnuts, and extra pumpkin spice or cinnamon!
If you don't have pumpkin spice you can add extra cinnamon and little nutmeg if you have any on hand!
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!
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.
Healthy Pumpkin Ice Cream
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
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
- 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.
- 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
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
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
Mel
Loved how easy it was to make in the blender! Thanks!