Pumpkin Nice Cream

This creamy, vegan pumpkin nice cream tastes just like pumpkin pie but is made entirely from fruit and spices. With frozen bananas, pumpkin puree, and warm fall flavors, it’s a 5-minute healthy dessert that feels indulgent but is totally guilt-free!

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Prep Time 2

Cook Time 3

Total Time 5

Servings: 2 servings

Course: Dessert

Cuisine: Dairy-Free, Gluten-Free, Vegan

Calories: 120

Ingredients Equipment Method Video Notes

Ingredients

Main Ingredients

3 ripe bananas sliced and frozen
1/2 cup pumpkin puree canned or fresh
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
2-3 tbsp milk of choice use only if needed for blending

Optional Toppings

chopped pecans or walnuts
granola
coconut whipped cream
cinnamon sugar
vegan caramel sauce
mini chocolate chips
crushed graham crackers

Equipment

High-powered blender or food processor
Spatula
Freezer-safe container

Method

Peel and slice ripe bananas into ½-inch coins. Freeze for at least 2 hours or overnight until solid.
In a high-powered blender or food processor, combine frozen banana slices, pumpkin puree, pumpkin pie spice, and vanilla extract.
Blend on low speed, scraping down sides as needed. Add milk 1 tablespoon at a time only if necessary to help blend. Continue blending 3–4 minutes until smooth and creamy.
Taste and adjust sweetness or spice as desired. For more sweetness, blend in 1–2 pitted dates or a drizzle of maple syrup.
Serve immediately for soft-serve texture, or freeze 2–3 hours for firmer ice cream. Press plastic wrap directly on the surface before freezing to prevent ice crystals.
Top with chopped nuts, coconut cream, or cinnamon sugar before serving.

Video

Notes

Use very ripe bananas for maximum sweetness and creaminess. Store leftovers in an airtight, freezer-safe container for up to one week. For best texture, let thaw 5–10 minutes before scooping or re-blend briefly.