“Instant” Pumpkin Ice Cream
I know this post is coming a little bit late now that we are all in cinnamon and cranberry mode, but I inevitably have leftover pumpkin puree after Thanksgiving so it seems more fitting to share this now! When the craving for something creamy and frozen comes on, it comes on quick. Without warning, and without enough time to freeze the ice cream maker bowl. And the closest grocery store only carries sugar and dairy laden cartons. What to do? Use your blender or food processor for an instant treat!
Well, instant may be a little exaggerated. It can be instant, if you prepare in advance by always keeping a few overly ripe bananas and, in this case, frozen cubes of pumpkin puree.
| Ingredients (serves 4)
1 cup pumpkin puree |
Directions
Fill an ice cube tray evenly with the pumpkin puree, making about 7-8 cubes. Cover tightly with plastic wrap to avoid freezer burn.
Place the banana in a ziploc bag and place it and the ice cube tray in the freezer overnight.
Remove the cubes from the tray and let them sit in a bowl on the counter for 10 minutes.
Remove the banana from the bag and place it and the rest of the ingredients in a food processor or blender.
Blend until smooth, stopping to scrape down the sides if needed. If you have an older food processor or blender, you may need to wait a little longer to let the frozen items thaw a bit before it will be able to process for you.
*This makes a soft serve ice cream consistency. If you have the patience and want a hard ice cream, place it in a container with a cover and freeze it for a few hours.
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This looks great thanks!
Used your pumpkin pie recipe for Thanksgiving here in London and it was perfect. So delicious! Thank you!
A
Oh, Danielle, that looks fabulous!! I just happen to have all those ingredients, too.
This looks like one that will have to make its appearance on All Gluten-Free Desserts … All the Time!
Thanks!
Shirley
Would love an alternative way to make ice cream.
OK – this looks totally yum
This is so brilliant and so simple! I’m such a hard-nose perfectionist and have been doing without desserts specifically because of all the crap they put in ice cream etc. Now this suggestion has opened up a world of ideas! Thank you. Oh and in case anyone has ever made the mistake of freezing bananas BEFORE you peel them … don’t. What a pain! LOL
LOVE this! Thanks SO much for sharing! Love anything pumpkin!! I just happen to ahve some left over so will try this ASAP immediately!!!!
Hi. I found you by reading Mellissa’s blog “I breathe I’m hungry”. Your recipes look amazing and I can hardly wait to try some of them. I’m one of those Low Carb-Gluten free people, with a lot of food sensitivities still trying to find foods that agree with me and don’t make me fat. Blogs like yours are a Godsend! I know it is a lot of work but would you consider adding nutritional information to your recipes. I would love to know calories, fat, netcarbs, protein & that sort of information. Good luck with your book. Looking forward to seeing it soon.
Hi Carloyn – Happy you found me. Unfortunately I do not have the time or man power to do nutritional stats at this time, but there are a lot of great websites you can use to plug in the ingredients and get the info you’re looking for.
This reminds me of your banana pumpkin smoothie, which I really enjoyed, and I love a banana and pumpkin combination!
Now that gingerbread has replaced pumpkin, it would be amazing if you would post a gingerbread icecream recipe! Or anything gingerbread-flavoured
What a yummy way to use pumpkin!
Yum! I’ve got pumpkin freezing and am going to make this for breakfast. Your food processor looks amazing.
What a great idea – might need to have a go at this but will leave out the banana maybe use frozen coconut milk ice cubes.
If you forget to peel the banana, simply run it under warm water for a couple of minutes, it will then pop out easily! I am so grateful for these amazing recipes; I would starve to death!
What can I use instead of bananas?
The banana is a key ingredient for this, sorry. I have a lot of other ice cream recipes on here though that do not call for it.
Thanks for this! Not only does it sound yummy, but I’m always on the lookout for ways to make ice cream w/out an ice cream maker (no more room in the cupboards)!
This was AMAZING!! I am making it right now for a holiday party I am going to this afternoon. I thought “Well, I’ll have a back up dish just in case.” No need, NOBODY is going to be able to resist this. Quite simply, I am in heaven.
Do you think you could come up with a chocolate soft serve recipe as easy & tasty as this one?
Your fan for life.
Linda
Delicious! I made this for dessert last night and there were no leftovers =)
This looks incredibly easy and incredibly delicious! I look forwad to trying it out soon!
This is on my list for Christmas. Thanks once again. Very inspiring.
Do you think this would come out well with just bananas (i.e. skip the pumpkin)?
Yes there’s lots of recipes out there for frozen banana icecream! You may not need as much sweetener though and you can also probably lessen the coconut milk
Oh yummm!
This sounds fantastic; except I hate coconut. Would it turn out as well if I substituted almond or rice milk?
Should be fine but it may not be quite
As creamy because of the fat content of coconut milk
FYI, if you have the space, just do what I do- store the ice cream maker bowl in the freezer. Then its always ready to go!