Simple & HEALTHY Pumpkin Ice Cream

It all started at H-E-B.

I was at the grocery store picking up a few things for the week. My cart was packed full of fruits & veggies from the produce section.

I passed the ice cream aisle, and truly meant to keep on walking. I had the best intentions!

But apparently the people working at H-E-B have brilliant minds, and they arranged their most tempting holiday desserts at the END of each aisle. So I couldn’t help stopping & staring at the Creamy Creations Limited-Edition ice cream deliciousness.

It had to come home with me.

The yummiest dessert in the world: Creamy Creations Pumpkin Ice Cream.

You know, I’ve never been much of one for the pumpkin trend. And the fancy seasonal Starbucks lattes are too sweet for my tastes.

But this ice cream is just SO DELICIOUS. I finished the quart in 2 days, easy. And when I made the trip back to H-E-B for the sole purpose of getting more of the heavenly pumpkin ice cream, I knew I had eventually resist the temptation or else I’d gain those extra holiday pounds before Thanksgiving and Christmas even arrived.

Here are the nutritional facts for the Creamy Creations Pumpkin ice cream:

While I commend H-E-B on excluding artificial flavors and sticking to simple ingredients for the most part, they still use a ton of sugar and corn syrup. That’s no bueno in my book.

So I decided to try to make my OWN pumpkin ice cream using only healthy ingredients, and after some experimenting, I really love what I came up with. Enjoy!

Healthy Homemade Pumpkin Ice Cream



Makes 3 Servings

  • Pumpkin Pie Spice
  • 3 Frozen Bananas
  • Raw honey or Maple Syrup
  • 1 cup of Pumpkin Puree
  • Optional: 2 Tablespoons of Coconut Cream


Gather all of your ingredients.

Note about the bananas: It’s best if they are VERY ripe when you freeze them. I’m talking brown spotted peels. That means the natural sugar content is higher and it makes a sweeter ice cream. Also, chop them into smaller pieces before freezing.

Put your bananas and pumpkin puree in your food processor. You can play with the ratio of pumpkin to bananas, but just make sure to use a lot of bananas. Pumpkin can be slightly bitter on its own.

Pumpkin ice cream ingredients in a food processor.

Add the coconut cream (optional), and pumpkin pie spice. If you don’t have pumpkin pie spice on hand, you can use cinnamon, nutmeg, and ginger.

Add in the raw honey or maple syrup to taste. I highly recommend Grade A maple syrup! It’s the perfect taste for this October treat.

Let the food processor run until the ice cream is smooth and creamy. Taste it and see if you need more sweetness, and if so, either add in an extra frozen banana, or more sweetener.

And that’s it! You’re done! You can either eat it like soft serve, or pour it into a container, freeze, and scoop it out later as “hard” ice cream.

How simple is that? It’s one of my favorite treats, it’s healthy, and it’s just perfect for this time of year.

Holding a bowl of healthy homemade pumpkin ice cream.

Do you LOVE everything pumpkin like I do? If not, what are some of your favorite fall foods? Leave a comment below!


  1. lela hanna

    Yes!! I love pumpkin pies and, though I don’t usually drink coffee, in the fall I must, so that I can use the fabulous International Delight, pumpkin pie spice flavor creamer. Yum!

  2. lela hanna

    Thank you, thank you for this recipe! I only buy ice cream that has natural ingredients, Turkey Hill All Natural (Kroger)is our favorite, so your recipe looks fantastic!

    • Mikah Horn

      I’ve never tried Kroger’s all natural ice cream! Thanks so much for the tip! 🙂


Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This