Maybe it’s just me, but it seems a little strange to be eating ice cream in late October. In Seattle. When it’s rainy. And slightly cold.
But you know how I’m justifying this behavior? With pumpkin. And pumpkin pie spice. That makes ice cream acceptable in fall… right? I think it does.
Especially when the ice cream in question is also dairy-free and sugar-free and made from – wait for it – bananas! In a food processor! You don’t even need an actual ice cream maker to enjoy this one. How awesome is that?!
I’ll admit it, I’m no stranger to the banana “ice cream.” Some of my faves include chocolate and almond butter soft serve and lavender coconut ice cream. This version is just my newest seasonal obsession and I love that it’s a simple recipe that works for a variety of diets. It’s definitely the perfect way to healthfully indulge in a sugar craving.
Alright, I’ll stop gushing about this now and leave you be. Besides, my dairy-free pumpkin spice ice cream is starting to melt a little and it’s not going to eat itself…
I used bananas as a natural sweetener in this recipe to avoid adding extra sugar. If you’re looking for a sweeter version, try adding a few dates, stevia, or raw honey.
What are your favorite pumpkin desserts this season?
- 2 bananas, peeled and chopped
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ¼ cup almond or coconut milk
- Add chopped bananas and pumpkin puree to a freezer-safe container. Freeze for at least 4 -6 hours, until completely frozen.
- Add frozen bananas and pumpkin puree to a food processor along with the pumpkin pie spice and begin to process.
- To help create a smoother texture, add the almond or coconut milk, a tablespoon at a time, until the mixture reaches the desired consistency. Process until smooth, scraping the sides as necessary.
- Serve immediately.