Vegan Pumpkin “Ice Cream”

(Archive from The Fitness Dish circa October 2011)


Vegan Pumpkin Ice Cream



-2 frozen bananas [freeze in chunks]

-2 1/2 TBSP pureed pumpkin

-2 TBSP almond butter [I use raw unsalted]

-1 teaspoon pumpkin pie spice [to make see note]

-1 teaspoon vanilla extract

-few splashes of coconut milk [or dairy free milk of choice]

-handful of chopped pecans


To make pumpkin pie spice combine 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon allspice.

Layer the bananas at the bottom of your of vitamix or food processor. Add remaining ingredients excluding the pecans and milk. Blend while slowly adding a splash or two of coconut milk to get it going…but not too much that it ends up like a milkshake. You want it to be an ice-cream consistency. Top with pecans and enjoy!

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