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Raw Pumpkin Spice Banana Ice Cream

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I was going to jump right into this recipe but I first wanted to share a few tips with you.  Always start off with frozen RIPE bananas.  You know, the ones that have brown polka-dots on them.   Ripe bananas are sweeter and easier on your digestion.

Coconut cream is not 100% required for making this ice cream, but the fat in the coconut cream will give it a much smoother texture.  Without the cream, it will be “icy”.   You can make your own with Young Thai coconuts or you can use canned.  I have placed links below to help you through either process.

Pumpkin puree can be made with fresh pumpkins but if they are not in season when the time comes, you can use canned, but please look for top quality when doing so.  Look for organic and BPA-free cans.  Again, see below for how to make your own pumpkin puree and pumpkin spice.

Maple syrup, I choose maple syrup because it is more alkalizing for the body but you can use any sweetener of your choice.

Bottom line, remember that the end result of a recipe will only be as good as the quality of ingredients.  Enjoy.

Ingredients: yields 2 1/2 pints

  • 4 1/2 cups diced, frozen banana (4 large)
  • 1/2 cup thick coconut cream or canned 
  • 1 cup pumpkin puree
  • 2 Tbsp maple syrup
  • 1/2 tsp pumpkin spice

Preparation:

  1. Place the frozen banana slices, coconut cream, pumpkin puree, maple syrup, pumpkin spice and salt in the food processor, fitted with the “S” blade.  Process until creamy.
  2. Place in freezer-proof container and freeze.  Remove from the freezer 10-15 minutes before eating.  You can also eat this right away as a delicious soft-serve ice cream.

Freezing Suggestions:

  1. Use ice cream machine.  Follow manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Freeze the ice cream in ice-cube trays. Once frozen press through a Champion Juicer, or place in a high-powered blender or process in food processor until creamy.
  4. Pour ice cream into a freezer safe container and stir occasionally as it freezes.

Don’t have pumpkin spice on hand?  No problem, you can make your own, here’s how:

Ingredients: yields 8 teaspoons of Pumpkin Spice

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp Allspice
  • 1 tsp nutmeg

Preparation:

  1. Mix ingredients in a bowl.
  2. Store in an airtight container.

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How to make raw pumpkin puree:

  1. Start with a sugar pie pumpkin.  Wash and dry.
  2. Place the pumpkin on a cutting board on its side.  Carefully cut off the top and bottom, leaving a flat surface.
  3. With a potato peeler, remove the skin.  I used to use a knife but I found I wasted more of the “flesh” with that technique.
  4. Cut the pumpkin in half and scoop out the seeds with your hands.  Place the seeds in a small bowl for later.  You can dehydrate them for a delicious snack!
  5. Now cut the pumpkin flesh into small chunks.
  6. In the food processor, fitted with the “S” blade, process the pumpkin chunks until it is broken down nice and small.  I take it one step further but it is optional.
  7. I transfer the puree into my high-speed blender and pulverize it until it is VERY smooth.  I am all about mouth-feel.  You will have to stop the blender from time to time to scrape down the sides.
  8. That’s it, very easy!

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16 thoughts on “Raw Pumpkin Spice Banana Ice Cream

  1. marjolein says:

    Thank you so much for all your recipes. I like them very much. These two are mouthwatering.

  2. margrete says:

    Love this, thank you very much

  3. Audrey says:

    I CANNOT wait to try this! Thank you for sharing it!

  4. Laurie says:

    Amie Sue this recipe is making me drool!!!

    Could I use honey in place of the maple syrup?

    Super hot weather is not far off, here in Uruguay. With a plethora of kabocha squash available year round, I’m going to try using this in place of the pumpkin. It’s a sweet winter squash with a similar taste to sweet potatoes when cooked. The locals make gallons of candied squash per household each year from this.

    Now I need to find an ice cream machine…

    • amie-sue says:

      Hello Laurie,

      You bet, use the honey. You should be able to use the same measurement, taste test as you go because maple syrup and honey are different in levels of sweetness. The squash should work beautifully as well. Your making my hungry. lol

      Good luck and keep me posted how it goes. Stay cool ;) amie sue

  5. maureen says:

    I’m confused about coconut cream vs. coconut milk. The canned version says coconut milk and that’s all I can seem to find at Whole Foods. Are coconut cream and coconut milk the same and/or interchangeable?

    Thanks!

    • amie-sue says:

      Good evening Maureen,

      Sorry for the confusion. I should try to find a better way to describe it when I use it in recipes. In the market there are two different products; coconut cream and coconut milk. A person will usually find the milk before they find the cream.

      I have seen boxes of coconut cream in a few stores and that is very concentrated and thick. It contains coconut-meat solids and is pulpier/thicker. I haven’t used this product. Coconut milk, which you see in at WF (or in my link), is a liquid but when chilled it separates. The fats in the milk firm up, leaving part of the can a milky liquid and the other part will be rich and creamy (very thick). Often times you will see recipe creators use canned coconut milk, but they tell you to use just the creamed part. It depends on what roll it is playing in the recipe. For ice creams you can use the can as a whole or just use the thicken portion. Obviously, the thicker cream will give the ice cream or dessert a more creamy, dense texture.

      Now when creation your own coconut cream from young Thai coconuts, you use the flesh of the coconut with very little water to make it as thick as possible.

      Does that help Maureen? I hope I didn’t talk in a circle. lol Let me know. Have a great evening, amie sue

  6. masha says:

    dear amie-sue,
    i just wanted to say a big ‘thank you’ for the wonderful recipes and all the information that you so generously share. i am new to the world of ‘raw’ eating. i’ve been browsing raw websites for some time, but until i stumbled across yours, have always been put off by the slightly in your face over enthusiasm of most of the other websites. at the moment i am trying to slowly introduce the concept of healthy eating as in more raw vegetables) in my household (my husband is a very determined meat-lover and my four kids eat like he does) and have found your site to be extremely helpful. thank you again. (by the way, i made your tiramisu with agar agar – it was out of this world)

    • amie-sue says:

      Good evening Masha,

      You blessed my heart tonight by sharing all of that with me. :) So a big “thank you” to you as well.

      It is my passion and heart that my site continues to inspire you. I am always here if you need any help or have questions along the way.

      I believe that you are going about it the right way… slow and easy. Physically, it takes time for the body to adjust to all the extra fiber, etc. so your body will thank you for taking it at a slower pace. If a person jumps in too fast, it can cause digestive issues, bloating… and that will give eating healthier a more negative tone. But not just physically but also emotionally and mentally. Just as your body needs the time to make those adjustments, so does your mind. This way it isn’t considered a short term diet, but a life style, a way of living.

      Most importantly, learn to listen to your body and feed it accordingly. Whether you decide to eat all raw, high raw or part raw… it doesn’t matter. what does matter is that no matter how you decide to eat, that it it gives you optimal health and you feel your best. You have an important role in life to also help your family find what way of eating works best for them. We are all so unique and I don’t believe that there is just one way of eating for everyone.

      Ok, I am rambling… I am just very happy for you and glad to have you here. Do keep in touch as time permits. Many blessings, amie sue

  7. Desire says:

    Amie-Sue, hermosa tu pagina! Queria consultar que se puede usar para dar cremosidad en un “maquina de helados” que no sea un fruto seco…
    ¿Puede usarse la banana como base e ir dandole diferentes sabores?
    Gracias

    • amie-sue says:

      Hello Desire, you can surely use frozen bananas as a base for ice creams, flavoring them any way you want. You can skim through my recipes for ice cream where I use frozen bananas for ice cream. Have a wonderful weekend, amie sue

      • Desiré says:

        Gracias Amie Sue, muy dulce su respuesta! ES MARAVILLOSA TU PAGINA, BELLA IMAGINACIÓN A LA HORA DE CREAR!

        SALUDOS

        • amie-sue says:

          Thank you Desire, I appreciate your kindness. You will have to keep in touch if you try some of the recipes, I would love to hear from you. Have a wonderful day and many blessings, amie sue :)

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