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Home ยป Dairy-Free

Pumpkin Ice Cream {no churn}

Jan 30, 2014 (updated Nov 13, 2024) (10 Comments)

Pumpkin Ice Cream {no-churn} - Comfy Belly

No need for an ice cream maker when you're making this pumpkin ice cream with frozen bananas. You do need a food processor, or a high-speed blender.

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.

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 theย basic banana soft serve ice cream, as well as a wider range of possibilities. Here's a creamy, mellow, naturally sweetened ice cream treat for any time of day or night.

You can add pumpkin ice cream toย 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 Belly

As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Pumpkin Ice Cream {no churn}

No need for an ice cream maker hereโ€”just a food processor or blender on a low speed, which makes me very happy because even though I have an ice cream maker, blender ice cream (no-churn) is a much faster, and therefore I have almost immediate gratification. There is prep involved though, so I make sure to always have frozen bananas andย pumpkin purรฉeย in the freezer.
Some recipe testers preferred adding 1 tablespoon of maple syrup or honey to the ice cream while processing it. I'll leave that up to you, but I've found there's no need to add sweetener when the bananas and butternut squash are sweet enough. If you're using canned pumpkin you'll most likely want to sweeten the ice cream with 1 tablespoon of maple syrup, honey, or your preferred sweetener.
Another addition I sometimes make is a pinch of salt (up to โ…› teaspoon). Again, up to you and your taste buds.
As for the milk, I preferย full-fat coconut milkย but any milk will work.
Servings: 4 servings
Calories: 140kcal

Ingredients

  • 1 cup frozen pumpkin purรฉe or 6 cubes (see recipe below)
  • 2 bananas, frozen peel before freezing
  • ยฝ cup coconut milk or other milk
  • 1 teaspoon pumpkin pie spice recipe below, or 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract optional
US Customary - Metric

Instructions

  • Let the frozen bananas and squash sit at room temperature for a few minutes to defrost a bit.
  • Place all the ingredients in a food processor, or high-speed blender on a low setting, and pulse until creamyโ€”about a minute or so.
  • Consume immediately as soft-serve ice cream. You can also freeze it for later. To eat later, defrost for a several minutes to soften before serving.

Nutrition

Calories: 140kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 6g | Sodium: 8mg | Potassium: 400mg | Fiber: 3g | Sugar: 10g | Vitamin A: 9570IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 2mg
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As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Pumpkin Pie Spice

Ingredients

  • 2 teaspoons ground cinnamon
  • ยฝ teaspoon ground nutmeg
  • ยฝ teaspoon ground ginger
  • ยผ teaspoon ground cloves

Instructions

  • Combine all the spices in a bowl and whisk to blend.
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Pumpkin Ice Cream {no-churn} - Comfy Belly

As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
Add to List Go to List Print Recipe Pin Recipe

Frozen Pumpkin Purรฉe Cubes

I useย roasted butternut squashย because I find it is the sweetest, but you can also use canned pumpkinย purรฉe.
Servings: 4 servings
Calories: 1kcal

Equipment

  • ice cube tray

Ingredients

  • 2 cups pumpkin purรฉe

Instructions

  • Prepare theย pumpkin purรฉe.
  • Spoon theย pumpkin purรฉeย into ice cube trays. Freeze for at least 4 hours, or overnight.

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1mg | Sugar: 1g | Vitamin A: 78IU
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Reader Interactions

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    Recipe Rating




  1. angelic says

    February 07, 2014 at 2:38 pm

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

    Reply
    • Erica says

      February 07, 2014 at 7:45 pm

      sorry, not for this recipe

      Reply
  2. Leslie T says

    February 04, 2014 at 6:25 am

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

    Reply
    • Erica says

      February 04, 2014 at 1:45 pm

      Yes, although you'll want to use sweet squash to avoid needing too much sweetener. Enjoy!

      Reply
  3. brye says

    February 04, 2014 at 5:38 am

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

    Reply
    • Erica says

      February 04, 2014 at 1:44 pm

      not yet, but that's a great idea! If it seems too thick just add some more milk or some water.

      Reply
  4. Rebecca says

    January 31, 2014 at 3:46 pm

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

    Reply
    • Erica says

      January 31, 2014 at 3:57 pm

      Rebecca, that's what I prefer to use, so you're good to go!

      Reply

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Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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