Soooooooooooo, I need to make another change around here. I’m nixing the weekly link up. Why? Well, honestly it’s because I felt God leading me to do so. It was a feeling that I couldn’t shake – and when I finally said “Okay, yep. I’ll do it,” I got the peace that I was seeking. Change is good, right!?
Honestly, we don’t eat sugar free or grain free. We used to – but now our bodies are healing by consuming natural sugars and grains – and we feel GOOD again. So, it doesn’t make much sense for me to continue a link up for sugar and grain free recipes. I will continue posting REAL FOOD RECIPES. Because that’s how we eat – and I just love food, man.
Will I still use grain-free flours and stevia? You betcha! I love both of those things…but I’m also currently noshing on a piece of homemade Kitchen Aid Bread with butter and jelly. All things in moderation…including moderation. Can I get an AMEN?!
In the spirit of keeping it real, I bombed a recipe. Well, not really BOMBED – as in, setting on fire – but the recipe was sub-par and I don’t post sub-par recipes. It’s the perfectionist in me…which sometimes needs to take a hike.
I wanted to post a recipe for Raw Cinnamon Bun Bites from my Blendtec blender cookbook. But when I switched some of the ingredients out, it just didn’t turn out super yummy. So, I’m not gonna post it – you’ll just have to look at the picture and eat a Cinnabon.
I put raw chia seeds in there and every time I tried to eat a piece, they would get stuck in my teeth and I would spend the remainder of the day trying to pick those suckers out. Not my idea of fun. Lame.
So! I moved on to my other Blendtec cookbook – this one is for the small Twister jar I show in my video…but I used my big Wild Side jar. In retrospect, I should have followed directions. Does that happen to anyone else? Directions are there for a reason – they keep you from getting lost, misplacing an important bolt, and burning nuts.
I chose this recipe for Banana Ice Cream because I’ve been seeing it all over Pinterest and thought it totally had to be bogus. I mean, really? Just a banana and it tastes like ice cream? Whatever. Big fat, recipe liars.
But, because it’s winter and we’re in the holiday season, I couldn’t post a recipe for Banana Ice Cream. Y’all would think I had lost my mind. So, in order to make it acceptable to post a Banana Ice Cream recipe in the cold months, I added pumpkin. Adding pumpkin to any recipes makes it acceptable for winter. You can quote me on that.
The original recipe calls for…bananas. So, I added 3 more ingredients to make this my 4 Ingredient No-Churn Pumpkin Ice Cream (and in other random news, every time I try to type CHURN, I type CHURCH).
I do know that making your own puree is cheaper than buying it. But, I haven’t had the time the past two years to make my own puree. So, I buy it. I like this organic kind and I get it from Tropical Traditions (yes, FTC that’s an affiliate link but you don’t care because you’re probably on holiday vacay since you get off for EVERY stinkin’ holiday in the universe).
But I would be lying if I told you we only ate organic pumpkin. I just came home from the grocery store with 20 cans of conventional pumpkin. Booya. Go poorganic, y’all.
Cut your bananas into pieces and then freeze them a few hours until they are solid. Grease the pan first or you’ll be prying bananas off – ask me how I know.
If your bananas are overly ripe, you might not need the added sugar – making this a 3 Ingredient Recipe. Even better!
Add everything to the blender and blend – my Blendtec has an ice cream setting. Now…you might have to stir it. But please don’t add any liquid!!!! It will mess with the texture. Blend and push down. Blend and push down. Blend until the texture is just right. Do not push down while the blender is still moving. Did you know that thing can eat entire spoons? Or at least that’s what I’ve heard from OTHER PEOPLE. *Cough*
Pretty soon your mixture will be nice and creamy like this – a soft serve texture.
Verdict? Well, I was wrong. I thought it was a lying recipe…turns out, it’s stinkin’ awesome!!!!! It tastes just like a nice, soft serve ice cream – which happens to be my favorite. So, make this Pumpkin variation for Thanksgiving and serve it with your pie…or stand at the counter and eat it straight from the canister. No one is watching and if they are, tell them to mind their own business.
NOTE: I was able to keep this in the FRIDGE without a change in texture.
4 Ingredient No-Churn Pumpkin Ice Cream
- 2 bananas, quartered and frozen
- 1 cup pumpkin puree
- 1-2 tablespoons sugar/Swerve/xylitol
- 1 teaspoon Pumpkin Pie spice
- Combine all ingredients in blender.
- Blend until smooth. You may have to stir and scrape down the sides a few times. DO NOT ADD LIQUID.
- Serve immediately.
Yield: 3-4 servings
This looks delicious Stacy 😀 I love ice creams like this.
I love ANY ice cream. :-0
OH BOY, this is making me hungry! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
Your Pumpkin Ice Cream looks like a very special treat. Hope you are staying warm and cozy in this cold weather and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
ok I’m gonna have to try this. But I don’t know if my non blendtec blender can handle the frozen bananas without some liquid.
On a side note, I pureed my own pumpkin this year! Easiest thing ever. I used our Halloween pumpkins that we painted. No waster going on here 🙂 Thank you for sharing this on Foodie Friday
I need to buy some pumpkin….. Thanks for linking up! 🙂
I love pumpkin and I love all natural ice cream… this is a match made in heaven! Thank you so much for sharing this!
I’m with you on the real food! Yay!! Less stressing over food. More cooking and enjoying. And honestly, I feel like I’ll actually be blogging more often now, because real food is worth blogging about!
BOOYA! Fist bump!
Stacy welcome back to real food. We just love your recipes. We make a similar one with this, but we grind some dark chocolate, add some pecans or walnuts, and then 4 frozen chopped bananas. Out of this world! so good.
HELLO! Chocolate with bananas? Heaven!
Amen on keeping it real! Totally know what you mean with that! I think I am needing to do some similar changes to help keep my sanity in check =0). Thanks for the reminder that it’s important to follow the insight hat The Lord puts on our heart. I LOVE banana ice cream. Talk about CREAMY!!!! I haven’t paired it with something like pumpkin yet, but yum! Another must try recipe for me =0). Keep it up Stacy!
I like that you’ve come back to real food. I’m not sugar free or grain free either. I make banana “frozen yogurt”. I usually have overripe bananas stashed in the freezer, but they’re too sweet for banana “ice cream” alone, so I add some plain full-fat yogurt to it. I don’t own a good blender, so I make it in my food processor. By the way, thanks for the zoodles recipe; our family of 4 easily ate 6 zucchinis for dinner last night!
Um! Speaking of zucchini, I made Zucchini Tots last night and they were AWESOME!
Hi Stacy-
Are you still doing the thm? I am just reading the book and starting after Thanksgiving. Are you doing crossovers now?
Thanks!
Lori – our family doesn’t do THM any more.
http://www.stacymakescents.com/finding-my-way-with-food
Amen and amen.
I’m trying this today. Like, just as soon as I get off this computer. 🙂
That looks great!! I really need a better blender. My hubs hinted I may get one for Christmas- probably a Ninja because a Vitamix is still over budget.
I hear good things about the Ninja!
Sounds and looks like an awesome dish to me. Pinning! Thanks!
Yummy. I think I’ll try this today since my parents are coming in early and I need to tweak my meal plan. We make a lot of ice cream w/ our Vitamix, a workhorse in our household. I have an addiction (practically) to dehydrated banana chips + my hubby freezes them in chunks for daily smoothies…. but we all like them in evening dessert smoothies that my hubby sometimes makes for us. Hmmm.
Thank you again for another great idea.
I hope you have a wonderful Thanksgiving.
YUM!:) Don’t ya just love healthy ice cream?:) Plus, I think I might start turning orange I eat so much pumpkin. I seriously can’t enough of the orange mushy stuff:) Am I weird because I actually prefer canned to fresh?:) Oh well, either way, I love it! Great recipe!
I can’t wait to try this! I too was skeptical about the banana ice cream before and was pleasantly surprised. The perfect food for when my kids are sick and for myself I sometimes add a dallop of Nutella. Adding pumpkin? Brilliant.
Nutella?! HELLO BABY!
We do banana with blueberries and it is great. I will definitely be trying this with pumpkin. One day I will have to tell the kids we don’t really have ice cream and pancakes for breakfast 😉
Oh man, I am so excited to try this recipe!