September 12, 2013

Instant Pumpkin Pie Ice Cream (Banana Soft Serve)

My pumpkin consumption usually only involves pumpkin pie. Lots of pumpkin pie. (Last year, I made it using this crust from Mark's Daily Apple and it was delicious.) But...this "ice cream" might just change my mind. I'm putting pumpkin in everything from now on. (I'm kidding. But after eating this for several weeks, I'm tempted.)

Instant Pumpkin Pie Ice Cream (dairy free)

A few weeks ago I was taking an inventory of the freezer. I'm really bad about storing things in the freezer and never using them. Last year I even started using this dry erase board to keep track of my tightly-packed way-too-small freezer. (You can see my board in this post.) I found some forgotten frozen pumpkin puree that was still good but needed to be used. Pumpkin pie?'s way too soon for pumpkin pie. Pancakes maybe? I have made these pumpkin pancakes from one of my favorite paleo books, Practical Paleo...but I didn't really want pancakes. So, after freezing some bananas to retake pictures for my original post about banana soft serve (which obviously didn't happen), I figured I should use my frozen puree and make a pumpkin version. I'm sure it's been done before. It's pumpkin ice cream.

We are just using the banana soft serve for this pumpkin ice cream because I don't have an ice cream maker. Feel free to adjust the spices for your own taste. You could also use a pumpkin pie spice in place of the spices here (I buy my spices here). This brand of pumpkin puree is in BPA free cans or you can get it in cartons like these.

Pumpkin Pie "Ice Cream" (Dairy-free)
Serves 2-3   printable recipe

What you need:
Instant Pumpkin Pie Ice Cream (dairy free)

1-2 bananas, frozen (I use 1)
3/4 cup pumpkin puree (fresh or canned) frozen into cubes* (6 cubes)
1/2 cup full-fat coconut milk
1-3 tbsp maple syrup, optional (or honey or other sweetener)
1/2 tsp vanilla extract, optional
3/4 tsp cinnamon (I use almost 1 tsp*)
1/4 tsp ground ginger
1/4 - 1/2 tsp ground nutmeg, optional (omit for AIP)
1/8 tsp ground cloves, optional
dash salt

*For autoimmune, if you leave out nutmeg, you can increase cinnamon if you'd like.

Prep ahead:

Break banana into large chunks and freeze overnight in a sealed bag. (Flash freeze chunks by placing them on a baking sheet first. Place baking sheet in freezer for about an hour then throw frozen chunks in a freezer bag.)

Fill an ice tray with pumpkin puree (you will need 6 cubes for this recipe), cover with plastic wrap, and freeze overnight. (*See notes to make without freezing pumpkin.)

To make:

Add all ingredients to a blender or food processor.  Add spices last or mix in coconut milk. (Decrease or leave out any particular spice you don't like. Maybe switch up the amount of nutmeg and ginger. Or just use  1/2 - 1 tsp or so of pumpkin pie spice.) If you use a standard ice cube tray (2 tbsp each), you will use 6 cubes of puree (use up to 8 cubes/1 cup if you'd like). If needed, allow pumpkin puree to slightly defrost at room temp for a few minutes. Blend ingredients until smooth. Add additional spices if desired (I like more nutmeg). Serve immediately for soft serve or place back in freezer for an hour or so for a firmer ice cream (you may need to process again for smooth consistency). Optional toppings: sprinkle with chopped walnuts or pecans or coconut flakes.

*Use 2 bananas for creamier ice cream, but it will have less of a pumpkin flavor (add more spices as needed). If you store this in the freezer for awhile, let it sit out to defrost slightly. For smoother texture, you can place back in blender or food processor and blend (with a little coconut milk if needed) until smooth again. I actually like it best after doing this (freezing the ice cream, then re-blending it).

Check out my other versions of banana soft serve HERE and my Mini No Bake Pumpkin Pies HERE.

  • With Grade A maple syrup (which I used), it's a lighter flavor so I add 2 - 2 1/2 tbsp. I prefer using Grade B maple syrup, but I only had Grade A at the time. Grade B has a stronger flavor.
  • You can make this with pumpkin puree that hasn't been frozen, but you may have to refreeze the ice cream before eating (or you will end up with just a smoothie). Or you can add more frozen banana or less milk. You may need to increase the spices a bit. (Use 2 bananas, the pumpkin puree, milk, and extra spices to preference.)
  • I use sweet cinnamon from Mountain Rose Herbs. If you use a cinnamon with a spicier taste, you probably won't want to use more than 1/2 tsp. 

Have you ever tried pumpkin ice cream? What's your favorite way to make banana soft serve?

Instant Pumpkin Pie Ice Cream (no churn, dairy free)

Shared at: Paleo AIP Recipe Roundup, Allergy Free WednesdaysFight Back FridayMake Your Own MondaysThank Goodness It's MondayParty Wave WednesdayFat TuesdayReal Food Wednesday

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  1. I think I will be making this - it includes two things I love.... pumpkin and ice cream. AND since I'm avoiding dairy this really is tempting me!

  2. Livin' the Crunchy LifeSeptember 26, 2013 at 9:16 PM

    Thanks for stopping by Joann! I've been (mostly) dairy-free (for my eczema) for over a year now and I love using coconut milk in almost everything, but even without the milk, bananas make a great ice cream substitute if you haven't tried that out yet. I really enjoy this pumpkin version so I hope you enjoy it as well!

  3. I have a small appliance called insert frozen bananas along with other frozen ingredients and it comes out as if soft serve if it was in the blender, but better.
    I am going to try this recipe in my Yo-nanas machine! Thanks!

  4. Livin' the Crunchy LifeSeptember 28, 2013 at 1:19 PM

    Hope you enjoy it! Thanks for stopping by and commenting!

  5. Yum!!! We will make again. Thank you

  6. Livin' the Crunchy LifeJune 1, 2014 at 9:46 PM

    Awesome, thanks! Glad you enjoyed it!


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