No-Churn Two Ingredient Pumpkin Ice Cream


I don’t have an ice cream maker, so I was excited to see that you could make this recipe without it. PLUS, only 2 ingredients and 3 easy steps.

4 large or 6 small very ripe bananas, frozen ( I always have a bunch of bananas in the freezer for smoothies and whatnot. When the bananas on the counter start getting brown/lots of black spots, I peel them, wrap them in plastic wrap, then freeze them. So much easier. Just a little helpful tip.)

1/2 cup fresh or canned pumpkin puree (if you used canned, check labels. You want the one with pumpkin as the only ingredient)

Optional: raw honey, pure maple syrup, cinnamon, or chocolate chips

1. Blend the frozen bananas and pumpkin together in a high speed blender or food processor until creamy. The bananas must be pre-frozen even if you are going to freeze the ice cream after blending. 2. Taste and add some sweetener, like maple syrup, if desired. Cinnamon and chocolate chips can also be blended in, yum!
3. Serve immediately for soft serve texture or freeze for at least 4 hours for a firmer ice cream. If ice cream is in the freezer for a while, let it soften for about 5 minutes at room temperature before serving.

I’m a big fan of the banana ice cream (freeze bananas then blend them). This is really the same thing, you just add a little pumpkin. I also added some real maple syrup and pumpkin pie spice as well. Perfectly sweet. Great way to end the day. Just fruit. Delicious and nutritious. Brilliant.

Happy eating!

Recipe HERE.