Healthy Pumpkin Pie Ice Cream

I know what you’re thinking … ice cream in November?! All I have to say is YES. We had a warmer weekend here in the midwest, and I took full advantage of the above-freezing temperatures by making this super easy, healthy, 4-ingredient pumpkin pie ice cream. :)

I’ve also been gearing up for my family’s epic Thanksgiving feast. I’ll be spending the holiday in North Carolina, which happens to have ice cream-friendly weather almost all year. Since my mom eats mostly paleo, I thought this ice cream would be the perfect thing to make for her Thanksgiving dessert. It honestly tastes just like a pumpkin pie, but colder and creamier and much, much healthier.


Pumpkin Pie Ice Cream

I used a lot of pumpkin puree in mine, and it made it super rich and pumpkin-y, which is a good thing in my book. If you’re not so into it, cut down the pumpkin to about 1/2 cup.

You can’t buy happiness but you can buy ice cream, and that’s kind of the same thing.


What You Need:

4 bananas, cut into slices and frozen

1 cup pumpkin puree

1 tsp pumpkin pie spice

1/4 cup maple syrup

What You Do:

1. Mix all the ingredients together in a food processor until smooth. Pour into any dish and freeze for at least 4 hours or overnight.

2. When you’re ready to enjoy, let it sit on the counter for about 20 minutes. ENJOY! (I know you will)

Pumpkin Pie Ice Cream

This was my lunch, mid-nom.

2 thoughts on “Healthy Pumpkin Pie Ice Cream

  1. Mom

    This is just what I have been craving. Trying to stay away from TCBY and this will do the trick. Love it. Thanks J. Great job.


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