BERRY PUMPKIN BOWL WITH BANANA ICE CREAM

Here is an idea for a healthy, fall inspired dessert: baked pumpkin, served with warm berries and homemade banana ice cream on top. It’s super easy to make and… wait for it… it doesn’t have any sugar added! It sounds like magic, right? Wait until you try it!

Let’s talk about the recipe a little.

THE PUMPKIN:

The size of the pumpkin does not really matter. You may prepare a small individual bowl from a small-sized pumpkin, or go for a big, party-sized bowl. Just cut the bottom part of the pumpkin off, to create a bowl, and scoop out the pulp with seeds.

THE BERRIES:

I used a mix of strawberry, black currant and cherry but feel free to use raspberries, blackberries and blueberries. I am sure they all will work great. Also, depending on the size of your pumpkin bowl, you may not need as many frozen berries as I mentioned in the recipe. Just fill up the bowl until it looks full.

THE ICE CREAM:

The ice cream is very easy to make. I found the post from The Kitchn to be really helpful. Feel free to check out their step-by-step instructions: How To Make Creamy Ice Cream with Just One Ingredient!

Start making this ice cream while you are baking the berries and it will be ready just in time!

THE CONCLUSION:

This is a delicious dessert that everyone will love. Sweet pumpkin puree pairs great with warm berry compote and creamy banana ice cream. Give it a try!

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BERRY PUMPKIN BOWL WITH BANANA ICE CREAM

Baked pumpkin, served with warm berries and homemade banana ice cream on top

Prep Time 10 minutes

Cook Time 1 minute

Total Time 11 minutes

Servings 4 people

Calories 348kcal

Author Tania Sheff

Ingredients

For the pumpkin

• 1 pumpkin bottom (about 9" diameter) SEE RECIPE NOTES BELOW!
• 1 tbsp vegetable oil
• 3 cups frozen mixed berries (I used strawberry, black currant and cherry mix)
• 1/4 cup chopped walnuts
• honey to drizzle (optional)

For banana ice cream

• 1 large sliced and frozen banana

Instructions

For the pumpkin:

• Take the frozen berries out of the freezer and place them on the kitchen counter to thaw.
• Grease the pumpkin bowl with vegetable oil and place it on the baking sheet. Bake at 400F for about 30 minutes to 1 hour, depending on the size of the pumpkin. To check if the pumpkin is cooked, just pierce the flesh with a fork. If it goes in easily, the pumpkin is done.
• Once the pumpkin is cooked through, add the berries into the pumpkin bowl and bake for another 10 minutes, until the berries are heated through. Meanwhile, prepare the ice cream.

For the banana ice cream:

• Place the frozen banana in a food processor and blend until smooth. (While blending, banana will look crumbly at first, but don't worry, keep blending and the magic will happen soon).
• Top the hot pumpkin-berry bowl with walnuts and banana ice cream before serving.

Notes

You may use a different size for your pumpkin bowl. Just cut the bottom part off the pumpkin and your bowl is ready. Baking time may vary depending on the size and thickness of the pumpkin.

 

Nutrition

Calories: 348kcal | Carbohydrates: 48g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Sodium: 415mg | Potassium: 569mg | Fiber: 19g | Sugar: 20g | Vitamin A: 38450IU | Vitamin C: 18.2mg | Calcium: 170mg | Iron: 5.6mg