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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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Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

I am fairly new to the oatmeal scene, but I have kind of fallen in love with steel cut oats. They are healthy, high in fiber and protein therefore they fill you up and keep you going longer. Which is great for someone like me who finds myself more often than not wanting to eat lunch at 10:45 am. 🙂 Whenever I eat this oatmeal I can actually make it to a more acceptable meal time! 

Pumpkin Pie Oatmeal

This oatmeal is like eating pumpkin pie for breakfast except this is actually good for you and won’t leave you with a sugar crash 30 minutes later. It’s creamy and basically taste like a fall explosion in your mouth. I mean who doesn’t like dessert for breakfast! 

 Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal
Serves 4
Creamy, delicious, and healthy version of pumpkin pie for breakfast!
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 3 cups of water
  2. 1 cup of steel cut oats
  3. 2 tbsp of coconut sugar
  4. 3 tbsp of organic canned pumpkin pie
  5. 1 tsp of vanilla extract
  6. 1/4 tsp of salt
Instructions
  1. Add 3 cups of water to a pot and boil.
  2. Once boiling add oats and salt, cover pot and turn down to low.
  3. Stir Occasionally
  4. After 30 minutes and most of the water has been absorbed take the pot off the heat.
  5. Add coconut sugar, pumpkin pie, and vanilla.
  6. Stir everything together and then Enjoy!
Notes
  1. You could also top your oatmeal with chocolate chips or extra cinnamon!
  2. If you like your oatmeal extra creamy you could use milk instead of water.
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 Your Take

What’s your favorite homemade oatmeal recipe? Steel cut oats or the traditional rolled oats? Favorite flavor? Let’s talk about it in the comments.

 

 

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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Cinnamon Chocolate Chip Banana Muffins

I was in the mood for muffins and and decided to add a little spice to my Banana Chocolate Chip Muffins. The recipe is almost the same just a couple of additions.  Also please note that these muffins are Gluten and Dairy Free! I have been doing a little research on Xanthan Gum and how adding it to gluten free baking can really help with the consistency of the flour.  It helps to replicate the structural components of gluten.  I added a little to these muffins and I am so happy with how they turned out!

Here’s what you will need :

1/4 cup of canola oil

4 bananas

1 egg

1/4 cup + 2 tbsp of baking stevia

1 tsp of vanilla extract

1 tsp cinnamon

1 tsp baking soda

1/4 tsp salt

3/4 tsp xanthan gum

1/2 cup of dairy free chocolate

1 cup of Bob’s Red Mills Gluten Free All Purpose Flour

1/2 cup of Bob’s Red Mills Brown Rice Flour

Yields 14 Muffins

Directions:

Preheat the oven to 350 degrees.

Peel and slice 4 very ripe bananas into chunks. Put them in a large bowl and mash the bananas. Stir in the canola oil. Crack the egg into a small bowl. Beat the egg with a fork. Add the egg, stevia, and vanilla to the banana mixture. Stir in the xanthan gum, cinnamon, baking soda and the salt. Mix in the flour and the chocolate then pour it into the muffin cups. Bake for 18-19 minutes. Enjoy!!