Description
Pumpkin Nice Cream is a creamy, dairy-free frozen treat made with blended frozen bananas, pumpkin puree, and warm spices, offering a healthy, vegan alternative to traditional ice cream.
Ingredients
- 2 ripe bananas, sliced and frozen
- 1/2 cup canned pumpkin puree (or homemade pumpkin puree)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup (optional, depending on desired sweetness)
- A pinch of salt
- 1/4 cup almond milk (or any non-dairy milk)
Instructions
Slice the bananas into small chunks and freeze them for at least 2 hours, or until solid.
- In a high-speed blender or food processor, combine the frozen banana slices, pumpkin puree, cinnamon, nutmeg, vanilla extract, maple syrup (if using), and a pinch of salt. Add almond milk (or your preferred non-dairy milk) and blend until smooth and creamy. Scrape down the sides as needed.
- If the mixture is too thick, add more almond milk, one tablespoon at a time, until the desired consistency is reached.
- Once smooth and creamy, serve immediately as soft-serve or freeze for 1-2 hours to firm up to an ice cream-like texture.
- Optional: Top with crushed nuts, granola, maple syrup, or a sprinkle of cinnamon for extra flavor and texture.
Notes
- For a creamier texture, substitute almond milk with canned coconut milk or coconut cream.
- Add more maple syrup or use another sweetener like agave or coconut sugar for a sweeter treat.
- Feel free to swap the raspberries with other fruits like blueberries, blackberries, or strawberries, or mix in chocolate chips for an added indulgence.
- If you don’t want to use bananas, try frozen cauliflower or coconut meat for a similar texture.
- Prep Time: 5 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 22g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
