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No Churn Pumpkin Pie Ice Cream

How this recipe came about: I had some pumpkin pie mix left over in the refrigerator after making this oatmeal recipe and I was laying in bed and it hit me….I need to make Pumpkin Pie Ice cream! Even though Fall has arrived here in the South it is still HOT, so ice cream is fair game pretty much year around. I know, lucky us!, right? 🙂 

Pumpkin pie ice cream recipe

Keeping extra bananas in the freezer is a must at our house. We love to pull them out to snack on by themselves, eat them with granola, throw them in a smoothie or make Ice Cream!

To make this ice cream all you need is just a couple of minutes and few ingredients. No ice cream maker needed! I whipped mine up in less than a minute using my Vitamix, but you could also use a food processor. The trick to making it in the Vitamix is making sure to use your tamper. After all of your ingredients are in the Vitamix and the lid secure, turn it on high and use the tamper to push the bananas down into the blades. In less than a minute you will have smooth, creamy, thick ice cream! 

To make things even better this ice cream is dairy free, gluten free, and soy free!

No churn pumpkin pie ice cream

No Churn Pumpkin Pie Ice Cream
Serves 2
Smooth, thick, and creamy! You will not believe this ice cream is good for you and only has 5 ingredients!
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Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Ingredients
  1. 2 cups of frozen bananas (in chunks)
  2. 2 1/2 tbsp of canned organic pumpkin pie mix
  3. 1 tsp of vanilla extract
  4. 1/8 cup of unsweetened coconut milk (I used So Delicious)
  5. 1/8 cup of Enjoy Life chocolate chips (reserve some for sprinkling on top)
Instructions
  1. Place all of the ingredients in your Vitamix.
  2. Secure the lid and turn it on high.
  3. While blending use your tamper to push the bananas down into the blade.
  4. If you need to stop the blender and use a spatula to scrap down the sides to make sure all the ingredients are incorporated.
  5. Blend until smooth, it only takes about a minute.
  6. Enjoy immediately or put in an air tight container in the freezer to have later!
Notes
  1. Could also be topped with maple syrup, honey, or pecans, etc.
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Coconut Flour Pumpkin Chocolate Chip Muffins

Is anyone else as excited about Fall as I am?? I cannot wait for the leaves to change and to feel the crisp cool air! Not to mention all the delicious pumpkin recipes!!! I’ve recently discovered coconut flour and have started baking with it like crazy around here.

Coconut Flour

I’m honestly sad that it took me so long to try it. It is such a great option if you are looking for a healthy, delicious, grain free (gluten free) baking option. If you have never baked with coconut flour then I urge you to try this recipe, it will truly open your eyes to how easy it is to bake with out using wheat or other grains. 

 

coconut flour pumpkin muffins 

I always look forward to this time of year so I can bake pumpkin breads, cookies, muffins etc…. and this is the first time I’m doing it using coconut flour. These muffins came out great. Pumpkin + Chocolate is the best combination. The texture is so fluffy and perfect…. 

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Gluten Free Breakfast Muffins

Cinnamon, Chocolate, Chia, Banana, these are a few of my favorite things! But seriously they are and these muffins have it all!

Gluten Free Breakfast Muffins - Title

They are perfect for breakfast, snacking or anytime you feel the need for something awesome! Gluten free does not have to mean dry and flat, these muffins are moist and incredibly fluffy! Bonus they are also dairy free.

Breakfast Muffins

 I love to have muffins around to snack on when I am craving something sweet. I usually bake up enough so that I can throw a few in the freezer and then just thaw one out when the craving strikes.  Also they are a huge hit with my girls. They are always asking me to make them!… 

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Gluten Free Roasted Veggie Pizza (Cheese-less)

Roasted Veggie Pizza

I don’t know if you have ever tried Amy’s Frozen Roasted Vegetable Cheese-less Pizza, but it is delicious. My only problem with it is that it is not gluten free. It was my plan to recreate that pizza by making a cauliflower crust, but then I remembered that I had a package of 2 frozen Udi’s gluten free pizza crusts in the freezer that I had been meaning to use. The cauliflower will have to wait a few days because I opted to go with Udi’s this time, and I was not disappointed.

Gluten Free Veggie Pizza

These little crusts were so good and very convenient. When topped with caramelized onions, artichoke hearts, roasted peppers, and sun-dried tomatoes amongst other veggies you can’t go wrong!

Cheeseless Veggie Pizza

I had some wonderful brussel sprouts with mine.

Pizza and brussel sprouts

 

GLUTEN FREE ROASTED VEGGIE PIZZA (CHEESE-LESS)
Serves 4
These little crusts were so good. Topped with caramelized onions, artichoke hearts, roasted peppers, and sun-dried tomatoes amongst other veggies. You can’t go wrong!
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 1 pack of Udi’s Gluten free pizza crust (makes 2 pizzas)
  2. 4-5 mushrooms (sliced)
  3. 1½ large onions
  4. 2 garlic cloves
  5. ¼ cup roasted peppers, chopped
  6. ¼ cup artichoke hearts, chopped
  7. ¼ cup sun-dried tomatoes, chopped
  8. ¼ cup banana peppers
  9. 2½ tbsp olive oil
  10. 1 tbsp Apple Cider Vinegar
  11. ¼ cup low sodium vegetable broth
  12. salt and pepper to taste
Instructions
  1. Preheat your oven to 400° F and let your pizza stone heat up for about 30 minutes. While it’s heating go ahead and roast your pepper and your garlic. Peel your garlic and place in foil with a little oil and roast for 20 minutes with your pizza stone. For the pepper if you have a gas stove then you place the pepper directly on the burner that is on high, keep turning the pepper until most of the pepper is black. Then close tightly in a container for 30 minutes to let it steam. Take it out and the burnt skin should peel off leaving you with a soft roasted pepper.
  2. Slice your onions long and thin then place in a skillet on medium-high heat with a tbs of olive oil and stir. Cover the onions and cook, stirring frequently, until soft (about 15 minutes). Then remove lid and reduce heat. Add ¼ cup of the vegetable stock and 1 tbs of Apple Cider Vinegar, salt and pepper and cook down until the liquid is gone. The onions will cook for about 35 minutes total.
  3. When your pizza stone is finished baking take it out of the oven. If you are using an Udi’s crust then don’t worry about sprinkling it with corn meal but if you made your own crust then put some corn meal on your stone. Brush your garlic on the crust, then add your onions and all the rest of your chopped veggies.
  4. When using the Udi’s crust you only need to bake the pizza for 6-7 minutes, the crust will brown quickly! Take it out of the oven and sprinkle with a little sea salt and pepper and enjoy!
Adapted from The Fitness Dish
Adapted from The Fitness Dish
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