Summer is over, but ice cream season has certainly not gone! This sweet, cinnamony Pumpkin Pie Spice Ice Cream is full of pumpkin flavor and so simple to make in the food processor.
Ingredients used to make Pumpkin Pie Spice Ice Cream
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Bananas – best when ripe. The sweetest ones are yellow with brown spots.
- Pumpkin puree – I used canned pumpkin puree, which you can find in the baking aisle.
- Maple Syrup – I used maple syrup for this recipe but you can use other liquid sweeteners of choice like honey, agave syrup, or liquid stevia
- Pumpkin Pie Spice – like this from Trader Joes
More Banana Recipes to Check Out
How to Make Pumpkin Pie Spice Ice Cream
How to Make Pumpkin Pie Spice Ice Cream In the Food Processor
Slice and freeze bananas
Blend the frozen bananas and rest of the ingredients in a food processor or high-powered blender
Eat as soft serve or freeze
Scoop and enjoy!
Recipe Variations and Optional Add Ins for Pumpkin Pie Spice Ice Cream:
- Texture – Add some nuts, dried fruits or mini chocolate chips to keep this ice cream interesting.
- Chocolate icecream– Just fold in some cocoa powder and chocolate chips to the icecream before freezing.
How to Make this Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition before freezing.
- For a protein boost, you can also add a Tablespoon of protein powder of your choice when blending. I’ve tried using an unsweetened plant-based protein powder. You can also use chocolate protein powder
What are some ways you can eat these?
- In a bowl or cup, drizzled with honey, maple syrup, caramel or chocolate syrup
- Stacked on a waffle or sugar cone
How to Store
- This icecream is best eaten within 1-2 days. The longer it is left frozen the harder it’d be to scoop. For best icecream consistency, take container out of the freezer and let sit out at room temperature for 10 mins. If it’s in a microwaveable container, you can also microwave it for 15 seconds until softened.
- Use ripened bananas for the best results!
- While a food processor will give you the best consistency for the icecream, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best results.
More Ice Cream Recipes
Healthy Pumpkin Spice Nicecream
- 3 ripe medium bananas , about 300 grams
- 1/2 cup pumpkin puree , or up to 100 grams
- 1/4 cup maple syrup or honey
- 1 tsp pumpkin pie spice
- Peel and slice the bananas to 1 inch slices
- Spread the banana slices inside a 1 gallon ziploc bag and freeze overnight (or until frozen solid)
- In a food processor or high-powered blender, blend frozen banana slices and the rest of the ingredients together until smooth
- Serve immediately as a soft serve, or pour into a lidded container, preferably glass (like pyrex). Cover and freeze.
- For best icecream consistency, take container out of the freezer and let sit out at room temperature for 10 mins. If it's in a microwaveable container, you can also microwave it for 15 seconds until softened.