4 Ingredient Fast Pumpkin Ice Cream
4.5/5 stars from 100 users. Reviews: 88.

How This Nourishes Your Body

Print This Recipe
Share the love...Pin on PinterestTweet about this on TwitterShare on FacebookShare on Google+Share on RedditShare on Yummly

I am loving this Pumpkin Ice Cream.

I had this little treat over the holidays and was fascinated about how delicious and how easy it is to make.  No ice cream maker needed and perfect for any time of year.

Notes on Pumpkin Ice Cream

Sweeten it any way you like: raw honey, coconut sugar, maple syrup, or even just stevia. Simple blend, freeze, and scoop.

Serve along side with raw brownies or healthy hot chocolate to really treat yourself well;)

 

pumpkin ice cream

Share the love...Pin on PinterestTweet about this on TwitterShare on FacebookShare on Google+Share on RedditShare on Yummly
Print This Recipe

4 Response Comments

  • Debbie  July 16, 2018 at 12:16 pm

    hi..i shared this recipe a few years ago. I have a large can of pumpkin, how do i increase the other ingredients to match the pumpkin amount?

    Reply
    • Megan Kelly  July 27, 2018 at 2:55 pm

      I would just add a tablespoon at a time until you get the consistency you like! It doesn’t have to be exact:)

      Reply
  • debbie  July 16, 2018 at 12:17 pm

    i forgot to ask..can i use almond milk instead of coconut milk?

    Reply
    • Megan Kelly  July 27, 2018 at 2:55 pm

      Hi Debbie! Yep, use whatever milk you like!

      Reply

Leave A Comment

Please enter your name. Please enter an valid email address. Please enter a message.

  • Date
  • Categories
  • Suitable for Diet
    Vegan Diett
  • Servings
    4 Servings
  • Author
  • Cook Time
    10 min
  • Prep Time
    5 min
  • Share the love...Pin on PinterestTweet about this on TwitterShare on FacebookShare on Google+Share on RedditShare on Yummly
  • Print This Recipe

Nutritional Information


  • Calories
    175
  • Carbohydrates
    20
  • Fat
    11.2
  • Protein
    2.8

Ingredients








Recipe Cooking Instructions


1. Fill an ice cube tray evenly with the pumpkin puree and cover tightly with plastic wrap
2. Place banana in a ziploc bag and place the banana and the ice cube tray in the freezer overnight.
3. Remove the cubes and banana from freezer and let sit for 5 minutes.
4. Remove from ice tray and plastic bag and place everything in high power blender or food possessor and blend until smooth.
5. Enjoy right away or place in freezer for a couple hours to create a harder ice cream.

You may also like