Healthy Pumpkin Ice Cream

Do you have a can of left over pumpkin?  I did and it was going to expire this summer. I am not a huge pumpkin pie fan and really was not into baking much with it this season and did not know what I was going to do with it. I then decided to challenge myself by making it into something healthy. So, I came up with — Pumpkin Ice Cream!

Now before you dismiss this blog post and shake your head in shame thinking “how can she as a baker go HEALTHY here?” Please understand that nothing I ever make taste icky. This is really good!

What in this ice cream makes it healthy?  Well…..everything! The canned pumpkin is a nutrient dense food that provides 28% of  daily fiber based on a 2000 calorie diet per one cup. It is also rich in vitamin A (supports visual health), contains Iron and Vitamin E, and is high in potassium which helps control blood pressure and cramps kids get when going through a growth spell. The bananas lower the risk of cancer and asthma as well as blood pressure. They also contain tryptophan an amino acid that may play are role in preserving memory and boosting a gloomy mood. The honey helps prevent heart disease , reduce ulcers and throat irritation. It is also anti-bacterial ad anti fungal. Lastly, the walnuts are good for the brain (they even look like little brains), reduce the risk of breast cancer, rich in Omega-3 fatty acids, reduces risk of diabetes, contain antioxidants that boost heart health and deal with stress.

Please note that I am not a doctor or nutritionist. Nothing I stated has been through the medical field, but rather through personal study and research. Please contact your health care provider or licensed nutritionist for further investigation or to address specific concerns.

Are you ready for this amazing recipe that is super easy to make and can satisfy your sweet tooth? Here it is:

List of Ingredients 

  • 1 (15 ounce) Canned Pumpkin
  • 6 Bananas
  • 1/3 C honey
  • 1.5 teaspoons of Pumpkin Pie Spice
  • 8 chopped walnuts (as a topping)

How to Cook

  • In a blender place bananas, canned pumpkins, honey and pumpkin pie spice.
  • Blend until smooth and no lumps remain
  • Pour into a freezer safe container and freeze
  • Let thaw for 15 minutes on counter and use an ice cream scooper to serve.
  • Top with walnuts and enjoy!

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