Pumpkin Ice Cream (No Churn)

Photo Credits: instagram.com/cwoytale

Easy to make healthy ice cream for the kids and you don’t need an ice cream maker to make this recipe.


  • 6 cubes (140 g or about 1 cup) frozen pumpkin purée (recipe below)
  • 2 peeled, sliced frozen bananas (150 g)
  • 1/2 cup (120 ml) coconut milk or other milk
  • 1 teaspoon pumpkin pie spice (recipe below) or ground cinnamon (optional)
  • 1 teaspoon vanilla extract (optional)


  1. Let the frozen bananas and squash sit at room temperature for a few minutes to defrost a bit.
  2. Place all the ingredients in a food processor, or high-speed blender on a low setting, and pulse until creamy—about a minute or so.
  3. Consume immediately as soft-serve ice cream. You can also freeze it for later. To eat later, defrost for a several minutes to soften before serving.

Pumpkin Pie Spice:

  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves


  1. Combine all the spices in a bowl and whisk to blend. Store sealed to have few months shelf life.

Credits to: comfybelly.com