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+ servings
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
Prep Time 5 mins
Blending Time 5 mins
Total Time 10 mins
Course Dessert, Snack
Cuisine American
Servings 3 People
Calories 209 kcal


  • High Speed Blender
  • Food Processor


  • 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


  • 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!


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.


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!