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
- 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.
- 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.
- Use ice cream machine. Follow manufactures directions.
- Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
- 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.
- 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
- Mix ingredients in a bowl.
- Store in an airtight container.
How to make raw pumpkin puree:
- Start with a sugar pie pumpkin. Wash and dry.
- Place the pumpkin on a cutting board on its side. Carefully cut off the top and bottom, leaving a flat surface.
- 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.
- 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!
- Now cut the pumpkin flesh into small chunks.
- 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.
- 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.
- That’s it, very easy!