“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.
dairy free, dessert, egg free, gluten free, holiday, nut free, paleo, quick and easy, scd, vegan, pumpkin, Thanksgiving, holiday
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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!
Shirley @ gfe
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!
Would love an alternative way to make ice cream.
CJ at Food Stories
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.
Against All Grain
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?
Against All Grain
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.
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)?
Against All Grain
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
This sounds fantastic; except I hate coconut. Would it turn out as well if I substituted almond or rice milk?
Against All Grain
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!
Do you use canned coconut milk or the kind in the milk section? Thanks! Can’t wait to try!
Against All Grain
I always use full-fat coconut milk from the can, unless otherwise noted. The type in the carton is designed to be a beverage and shelf-stable, thus requiring a ton of additives and stripping the good fat and nutrients that come from the whole coconut milk in the can. Natural Value brand is BPA-free and also does not contain any guar-gum. I also use Native Forest or Whole Food’s Organic 365 brand.
I’m wondering if I could just blend everything together at room temperature and then freeze in my ice cream maker? I think I will give it a try. . .
I can’t eat banana’s but this recipe looks delicious! Is there anything that I could substitute with? thanks!
For making the pumpkin ice cream do u know of something else u can use besides banana im allergic to them but it looks super good
This is how I’ve been making our smoothies in the morning– along with a handful of pecans and enjoy life choc chip chunks—FANTASTIC
I just made this and is Delicious! Thank.you
This worked wonderfully in our cuisinart ice cream machine. We added the whole can of coconut milk (it was pretty much solid because it was in the fridge) and 1/4 cup of almond milk. We didn’t have to use ice cube trays and we were able to make instantly. As long as you have a custard consistency, it’s ALL good!! =)
instead of maple syrup or honey can you use stevia? how much? thanks!
I have been freezing bananas and using as a staple in my smoothies. For a chocolate fix I use dark chocolate almond milk. I know, loaded with sugar, but I haven’t done it since I have become grain free 12 days ago!!
I just borrowed my parent’s ice cream maker which was not being used…and I can not wait to make this!
Yes, Danielle would suggest avocado as a substitute, and add some dates or honey for sweetness.
Hi Linda, you can always use the search tool at the top right of the blog. But here is a link. ~Eileen https://againstallgrain.com/2012/09/30/fresh-pumpkin-puree-tutorial/
Victoria @ The Thrive Life
This recipe sounds AMAZING! Wow! I need to do this ASAP! Thanks Danielle! 🙂
How many servings is this? I’d love to do this at our next movie night!
Can you use canned pumpkin if you don’t have fresh?