It finally feels like winter, and I’m pretty sure I saw my first snowflake yesterday…but that didn’t stop me from making ice cream!
This recipe is a variation of the 2-minute banana ice cream recipe I shared a few years ago. This is a GREAT way to use up bananas that have seen better days instead of throwing them away 🙂 Just peel and then freeze them, so you’re always prepared to make banana ice cream.
This recipe is quick and easy to make, and the texture is just like soft serve ice cream. I have no idea how frozen bananas turn into such a smooth and creamy consistency, but they do. It’s pretty amazing, and if you haven’t tried it before, all you need is a food processor to make it happen!
I put a seasonal spin on the original recipe by adding pumpkin puree and some festive, warming spices like cinnamon, ginger, clove and nutmeg. I topped mine with some chopped pecans, but you could also use pumpkin seeds or even some dark chocolate chips.
2 cups peeled, frozen bananas cut into 1/2-inch rounds
1/3 cup pumpkin puree
1/4 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
Pinch fine grain sea salt
Chopped pecans (optional)
- Put the frozen bananas in the food processor. Grind the bananas until they resemble this gravel-like consistency. Keep processing until the bananas resemble a smooth consistency. See this post for pictures of the process.
- Add in pumpkin puree, spices and maple syrup. Pulse until evenly combined. Add toppings and serve immediately (my preference) or follow step #3 below.
- Pour ice cream into parchment-lined glass baking dish with lid and freeze to firm up consistency. Once hardened, lift ice cream block out of dish using corners of parchment paper and cut the block of ice cream into cubes. Return cubes to food processor and follow step 1 above until it becomes creamy again.