Are you sick and tired of Pumpkin everything? Me either! As a matter of fact this weekend we’re heading to a pumpkin patch to see even more pumpkins. When fall arrives it seems like everyone gets into a pumpkin frenzy and there are pumpkin everything everywhere. From pumpkin decorations to pumpkin recipes, you just can’t miss them. Today I want to share with you our 4-ingredient, yes just 4, pumpkin pie ice cream. While I love buying ice cream in the stores, there is nothing quite like making your own. As I mentioned before, I love knowing what’s in my food and sometimes those hard to pronounce ingredient always has me guessing if it’s ok or not. While I’m a big fan of Trader Joe’s and Whole Foods you don’t have to always buy organic. I also linked to our recipe for our very own homemade pumpkin pie spice which you can also make. So without further ado, here is our recipe for our very own pumpkin pie ice cream.
This is what you’ll need:
3 ripe bananas, sliced and frozen
1/3 cup pumpkin puree
1/4 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
Sweetener of your choice
To freeze your bananas, peel and cut them into slices. Line a baking sheet with waxed paper and place the bananas about a 1/4″ apart. Freeze for about two hours or until frozen solid.
Place all of the ingredients except the sweetener in a food processor.
Blend for about 20 seconds or until the mixture is crumbly (about the size of peas).
Scrape the sides down and blend again until the mixture starts to come together and pull away from the sides.
Scrape the sides down one last time and blend until smooth and creamy.
Taste and add the sweetener of your choice, if needed.
Serve immediately like a soft serve or freeze for an hour or two if you like a firmer texture.
This is a great way to use up overripe bananas! As you can see in the picture, I wait to freeze mine until they have dark brown spots all over them, which means they are very ripe and very sweet. If you want a true banana flavor, you can just use the bananas and nothing else. Or try adding a spoonful or two of peanut butter for a peanut butter banana ice cream. This recipe is perfect for anyone that is lactose intolerant or watching their dairy intake. Enjoy!