Pumpkin Ice Cream {no-churn}

Pumpkin Ice Cream {no-churn} - Comfy Belly

Ripe bananas are my lifeline to sweetening many things naturally, including sugar-free, dairy-free ice cream. I make sure to always have some peeled, frozen bananas in the freezer for instant ice cream and thick, creamy smoothies. 

Pumpkin Ice Cream {no-churn} - Comfy Belly

The trick to having instant banana ice cream is to have a good supply of frozen ripe, peeled bananas. Once you have your supply in place, you can treat yourself to the basic banana soft serve ice cream, as well as a wider range of possibilities. I’ll share another favorite soon (hint: it involves chocolate). For now, here’s a creamy, mellow, naturally sweetened ice cream treat for any time of day or night.

You can add pumpkin ice cream to pies as well, or in between two ginger snap cookies. Some of the recipe testers added a tablespoon of maple syrup or honey. For me, if my bananas are ripe and sweet enough and my butternut squash is baked until soft and creamy, I don’t need additional sweetener.

Pumpkin Ice Cream {no-churn} - Comfy Belly


Pumpkin Ice Cream {no-churn} - Comfy BellyPumpkin Ice Cream {no-churn} - Comfy Belly


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Posted in Dairy-Free, Desserts, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, Paleo, SCD, Vegetarian, Wheat-Free  |  9 Comments

9 Responses to Pumpkin Ice Cream {no-churn}

  1. Rebecca says:

    That looks really nice. Could you use butternut squash instead? In Ireland we can only get pumpkins for Halloween.

  2. brye says:

    Have you tried sweet potatoes? I’m just wondering since they are sweet and similar consistency.

  3. Leslie T says:

    Yum! I can’t wait to try this ASAP! Thanks for the recipe and the variations of squash that can be used!

  4. angelic says:

    Is there something else that can be used besides bananas? I can’t eat bananas due to mold and latex content in bananas.

  5. Pingback: Paleo Autoimmune Protocol Recipe Round Up | Speck of Awesome

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