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.
“Instant” Pumpkin Ice Cream
Danielle Walker - AgainstAllGrain.com
- 1 cup pumpkin puree
- 1 banana – peel removed (the riper the better)
- 1/2 cup coconut milk
- 2 tablespoons grade B maple syrup or honey
- 1 tsp pumpkin pie spice
- 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.