Coconut Pumpkin Freeze




If I called this ice cream you wouldn’t even want to try it because you don’t have an ice cream maker or churn.  It’s too thick to be called a smoothie.  Whatever the name might be, here it is and it’s tasty as-is or could be amended with your favorite additions like cocoa powder, cardamom, clove, ginger, lemon, other frozen fruit, or the countless smoothie options.




My friend gave me a bunch of organic bananas that were on the backside of ripe so I tossed them in the freezer peels and all.  I considered peeling them beforehand but thought the skins would provide a protective layer to prevent freezer burn.  I soooo want the lazy options to also be the brilliant options.  Well it does work to freeze them this way, and there was no freezer burn, but I was unable to peel the bananas while they were still frozen and since I wanted them to remain frozen I ended up slicing the peels off with a knife.

Less work?  No.  Delayed work?  Yes.


Frozen ripe bananas are not terribly photogenic, so instead we’ll show some more beautiful images of fall from the Farmers Market.





Pumpkins are a type of squash, so if I don’t have pie or sugar pumpkins around I freely use a dense, flavorful squash when it calls for pumpkin.   Here is a squash visual guide for your squash eating pleasure.


This might be good with walnuts on a piece of warm apple pie…just saying.




Coconut Pumpkin Freeze

Prep Time: 10 minutes


Blend together in a food processor or blender until smooth and a little frothy:

1 Frozen Banana

1/2 cup Squash, cooked (pie pumpkins or a dense and flavorful winter squash)

1/4 cup Coconut Milk, full fat

1 Tablespoon Coconut Oil

2 Tablespoons Maple Syrup

1/4 teaspoon Vanilla

1/8 teaspoon Cinnamon

a pinch of Orange Zest (optional)

Serve immediately. 


The sign is for the Acorn and Delicatas in a basket below…I can’t remember the names of these orange beauties, possibly Rouge Vif d’Etampes a.k.a. Fairytale or Cinderella pumpkins.  They’re gorgeous.




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