We eat a lot of bananas in this house. So much, that I’m pretty much convinced the grocery store checkout clerks find us a bit bizarre as we pile up at least 5 bunches of bananas.
They get used in oatmeal and frozen ones get used in smoothies. Rocky also gets a frozen one every night in his kong for his bedtime snack. We eat them a lot! So it’s a good thing we love bananas.
When I came across Gena’s tip for using frozen bananas to make a soft serve style dessert I was intrigued and knew immediately that we would love it. We’ve had frozen banana dessert a bunch of times now, our favorite way using chocolate soymilk and peanut butter.
I know, it’s pretty much heaven.
Being that it’s fall, it was only a matter of time before I tried my hand at using pumpkin in this dessert.
I used to be in love with pumpkin ice cream. It was my very favorite flavor! Then I started becoming more aware of ingredients and what exactly I was putting into my body. Sadly the majority of pumpkin ice cream out there (Jeni’s excluded obviously) has a ton of crap in it. I stopped buying it and became a very sad Andrea.
Andrea’s Frozen Pumpkin Dessert
- 4 Frozen bananas
- 1/2C Pumpkin Puree
- 1/2C-1C Vanilla Soymilk (or nondairy milk of choice, or milk)
- 1/4tsp Ground Cinnamon
- 1/4tsp Ground Clove
- Pinch brown sugar (really small pinch)
Break frozen bananas up into chunks or at least cut them in half. In a food processor or heavy duty blender if you have it, add all ingredients. Start with 1/2 cup of the soymilk. Blend until smooth and creamy. You might want to start the process with a few pulses first and then let it go for a bit. If it starts getting too thick on you and won’t blend, add in some more of the soymilk. Slowly until it starts moving again and blending.
Dish up into ice cream bowls and serve immediately!
You can see that this makes two HUGE bowls of “ice cream”. It tastes exactly like pumpkin ice cream. It is made with bananas, so the banana flavor is there but with the pumpkin and spices, you hardly notice it. It tastes like fancy pumpkin soft serve.
I ate everything in my bowl and then licked it clean.
Be careful with the amount of cinnamon you add. Cinnamon in large quantities can come across spicy with heat to it. You don’t want this in pumpkin ice cream.
Now go make yourself a bowl!
Have fun guys, and remember, always play with your food! Enjoy!
37 thoughts on “Frozen Pumpkin Dessert”
Oooh!!! You certainly got my attention!
Great idea! Now just throw in some chocolate chips
I am all over this. We had pumpkin waffles last night for dinner, pumpkin oatmeal this morning, so I think it’s time for pumpkin dessert tonight! YUM.
Oh my, I have to try this!
This looks naughty! But it isn’t. Which makes it naughtier! I’m having this tonight after I scarf down a couple of tacos…(winning combo).
I’m so trying this. It sounds..awesome.
This looks delish. I love how you use the frozen bananas to thicken up the ice cream, that’s a neat idea. Next weekend is pumpkin show. I don’t know if you’ll like a lot of their stuff – lots and lots of sugary stuff.
Is pumpkin puree the same as pumpkin in a can?
Cadi, Yes, pumpkin puree can either come from pumpkin in a can (canned pumpkin not canned pumpkin pie mix) or you can make your own pumpkin puree.
I’m not a fan of soymilk, but will try this with vanilla almond milk for sure. Yum!
Hi Amanda, almond milk should work just as well!
I’ll be doing this with almond milk or coconut milk and adding pumpkin spice to give it extra flair, but this sounds DELICIOUS!!!
Hi Derek, Coconut milk would be a great addition!
How long should the bananas be in the freezer before they are used? This sounds delicious bananas are in the freezer!
Emily, Ideally the bananas should freeze for 24 hours in order to provide the best consistency. They take a while to freeze solid.
Can’t wait to try…any idea what calorie per serving?
Hi Glynis, I’m sorry I do not. There are some sites and programs out there that will help you figure it out if you plug in the ingredients.
do i have to serve immediately – can i make ahead and store? will it keep frozen if i make 3 hours ahead?
Kay, Personally I would serve it immediately. But you can make it ahead and store but keep in mind it will freeze really hard. You would have to soften it a little bit before serving.
Yum! I’m going to try this tonight! Since you are such a banana fan, you should check out the Yonanas Ice Cream Treat Maker that I found at Bed Bath and Beyond. So easy!
Mmmmm Pumpkin Ice Cream with ground graham crackers and cool whip.. wow.. cant beat it.. best desert ever!!
Rita, sounds yummy!
This sounds like it would be a great Weight Watcher recipe.
Diane, It just might be! I don’t do WW, so I am not sure how the point system works.
Do they bananas have to be over ripe?!? Or can they stil be very firm but frozen?!?
The bananas can be either over-ripe or under ripe for the recipe. But it will take on a different taste depending on how the bananas are. If they are under-ripe, the mixture won’t be as sweet and will have a very strong banana flavor to it. If they are over-ripe, while the mixture will still taste like bananas, it won’t be as potent and it will be a sweeter dessert. So it’s up to you!
This looks amazing! I’m hard core dieting, so do you know approximately the calorie intake & serving size?
Thanks so much for stopping by! I’m sorry, I don’t know the calorie count of this dish. The serving size is whatever you want it to be. You might be able to use an online calorie calculator to figure that out once you decide how big you want your serving to be.
I am just curious if the frozen bananas are going to be mush? Is there a way to freeze them where they do not become slime or is that the way it should be? Any input would be great. Thank you.
Stephanie, I have never had frozen bananas that turn into mush or slime. The only way I can see that happening is if the bananas are really over ripe and already mushy before you freeze them. Bananas freeze just like other fruits. Thanks for stopping by!
Can you estimate about how many cups this gives? I know you said two bowls but I’m trying to calculate the serving size.
Hi Ashley, I’m sorry but I really don’t know the serving size amounts. I would estimate around 4 cups but can’t say that with any certainty.
Maybe everyone already knows this, but I just figured it out and thought I would pass it on in case someone didn’t. I have been freezing bananas for years right in the peel. Then when I go to use them, they are slimy, mushy, gross. I learned if you peel a banana first, then put in Ziploc bag, they are perfect to pop in smoothies, or make the above recipe. I can’t believe I’ve been doing it wrong for so many years!
Made this today! Added 4tsp cocoa powder too. Yum!
Sounds yummy! Thanks for sharing,
I was estimating the calories
Each bowl would be a very healthy 275 calories, almost no fat.
This looks amazing! I love pumpkin and bananas, and was looking for ways to incorporate healthy desserts into my lifestyle. I’m also loving the fact you have a rescue boxer! We just rescued one to add to the pack of other rescue pups. Good for you!!
Thank you for this recipe! I made it and am enjoying it as I write! Delicious!