As I’m writing this, it’s dark and dreary outside. It would look like a sheet of gray sky if it weren’t for the occasional bursts of lightening. Hardly ice cream weather.
But you know what? It’s always ice cream weather, rain or shine.
Maybe it’s because I’m secretly five-years-old, but on dark, rainy days all I want to do is stay inside and make a pillow fort out of these rock pillows (thanks to Meghan from Oatgasm for sharing the link to those pillows!).
As I had just enough self-control (and more importantly, too few pillows) to avoid turning my living room into a medieval fortress, I decided to re-make this ice cream recipe and share it with some geographically close friends…
Yes, I’m an adult who shares ice cream with teddy bears. Sometimes we all need a teddy bear tea party, no?
And yes, I have a Buckingham Palace guard costume for one of my bears. When I saw that outfit in a Build-A-Bear Workshop, it had to be mine (in fairness to my childish self, that was ten years ago).
Fun Fact: Teddy bears are named after Theodore Roosevelt. Except President Roosevelt was a bear hunter, so there’s that.
Hmm, looking at that first teddy bear picture, I can’t help but wonder: Were the teddy bears on a date, and I was the just the awkward third wheel?
Ok, enough about teddy bears. Let’s talk ice cream.
This banana-based ice cream is ridiculously easy to make. Once the pumpkin puree and bananas are frozen, we’re in business. The bananas and pumpkin need be blitzed together (preferably in a Yonanas machine, otherwise in a food processor), and that’s it!
I actually discovered an even easier way of making banana ice cream when I was taking those teddy bear photos. It’s not quite the same, but it will save you needing to clean (almost) anything.
- Thaw frozen bananas for 10 minutes
- Chop them up well, and then mash mash mash with a fork
- For every banana, stir in about 3 tablespoons of pumpkin puree (cold or room temperature) and a pinch of pumpkin pie spice (or just some cinnamon)
- Freeze for 10-15 minutes
While I still recommend using a Yonanas machine or food processor, the above method is a lifesaver (well, a dessert saver) when I’m feeling particularly lazy – which happens more often than I’d like to admit!
Of course, ensure your bananas are super duper ripe before freezing them. Underripe frozen bananas = weird taste.
I used fresh pumpkin puree in this recipe, although canned should be fine. Generally speaking, I prefer using fresh pumpkin because you don’t get that ‘metal’ taste from the can. Also, there’s something about baking pumpkins that’s just so heartwarming. I’ll often chop and bake several pumpkins at a time, with the expectation of having puree for weeks. But somehow it’s gone within a few days.
I blame the teddy bears.
- 1 cup pumpkin puree
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon vanilla extract (optional)
- 3 - 4 frozen bananas
- Chocolate chips, chopped nuts, granola, or toppings of choice
- Mix together the pumpkin puree, cinnamon, ginger, nutmeg, cloves and vanilla extract in a bowl. Transfer to an ice cube tray (or just a plastic container) and freeze for several hours, or until completely frozen.
- Thaw the bananas for 10 - 15 minutes, and then chop them into chunks. Meanwhile, thaw the pumpkin cubes for 5 - 10 minutes (if the pumpkin mixture was frozen in a plastic container, chop it into cubes after thawing).
- Prepare your Yonanas machine (i.e. make sure it’s assembled correctly). Alternate the banana chunks and pumpkin cubes through the machine, making sure that you start and end with banana chunks.*
- Ideally, re-freeze the ice cream for 10 - 15 minutes, and then serve with your choice of toppings. Leftovers can be transferred to an airtight container and placed in the freezer (allow to thaw for a few minutes before serving). Enjoy!