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+ servings
pumpkin spice ice cream

Pumpkin Spice Nice Cream | Vegan Pumpkin Nice Cream

Summer Yule
This tasty pumpkin spice nice cream will satisfy your pumpkin spice cravings with no sugar added. Learn to make it with both canned pumpkin and with fresh pumpkin!
5 from 3 votes
Prep Time 5 mins
Total Time 5 mins
Course Snack
Cuisine American
Servings 2
Calories 143 kcal

Ingredients

  • 2 medium overripe bananas, frozen in chunks (OR overripe fresh bananas may be used)
  • cup canned pumpkin (OR one fresh pumpkin plus olive oil)
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • teaspoon allspice
  • teaspoon cloves
  • sugar-free whipped cream, sugar-free caramel syrup, and/or other ice cream toppings (optional)

Instructions

  • If you are using canned pumpkin and frozen bananas, all you have to do is blend all of the ingredients together in a food processor until smooth. You may need to stop the processor and scrape down the sides with a spatula if banana bits insist on sticking to the processor's sides.
  • Divide into two bowls and enjoy as a soft serve. For a firmer ice cream (pictured) freeze for one hour before scooping. Top with optional ice cream toppings if desired.

Instructions for making pumpkin nice cream with fresh pumpkin:

  • Preheat your oven to 400°F (200°C). Wash your pumpkin, scoop out the seeds, and cut the pumpkin into wide wedges.
  • Put the pumpkin wedges skin-side down on a roasting pan. Brush the tops of the pumpkin wedges with olive oil. I used one tablespoon of olive oil per 2.5 lbs. (1.1 kg) of pumpkin (approximately)
  • Roast the wedges for 40 minutes until the pumpkin flesh is very soft.
  • After roasting the pumpkin, tent it in foil for 10-15 minutes to let it steam a bit. Now, scrape the pumpkin out of its skin into a food processor. I was able to peel the skin of the pumpkin off with my fingers. Very little was wasted.
  • Puree the roasted pumpkin until completely smooth. If you are using a large pumpkin, you will most likely need to do this in batches.
  • After pureeing, put the pumpkin in a dry cast iron skillet over medium heat. Let the water evaporate off of the puree, stirring frequently. The pumpkin will get thick like tomato paste. This will take approximately 10 minutes, depending on how watery the pumpkin you started with was.
  • Let your thickened pumpkin puree cool and then measure out ⅔ cup to make this pumpkin spice nice cream. You can freeze the rest of your pumpkin to use in other recipes.
  • Now, take your cooled pumpkin puree, and blend all of the nice cream ingredients together in a food processor until smooth. You may need to stop the processor and scrape down the sides with a spatula if ingredients are sticking.
  • Divide your ice cream into two bowls and enjoy as a soft serve. For a firmer nice cream freeze for one hour before scooping.

Instructions for making pumpkin spice nice cream with fresh (not frozen) bananas:

  • If you use bananas that are not frozen, your nice cream will not be ready to eat coming out of the food processor. Put the mixture into a freezer-safe container and freeze for 6-8 hours.
  • For the best results (i.e., the creamiest nice cream possible) stir and break up the ice chunks in the pumpkin mixture every 2 hours or so. Pay special attention to breaking up the frozen icy chunks on the edges of the container.
  • If you've accidentally left your pumpkin spice nice cream in the freezer a little too long, try microwaving for 10-15 seconds (or more as needed) to make it softer.
  • Note: My preference is to start with frozen bananas, as I think the finished nice cream ends up creamier. Starting with frozen bananas also means less work for you, as you won't need to stir the nice cream every couple of hours.

Notes

This is a level 2 recipe (transition or weight maintenance). The nutrition information for this recipe does not include any of the optional toppings. For a higher calorie nice cream, consider adding some toasted walnuts or pumpkin seeds.
I haven't tried this (yet!) but if you need a level 1 snack, try freezing the ice cream in popsicle molds. Using this recipe to make ice pops breaks this dessert up into smaller portions that will take longer to eat. This may also be a potential solution to salvage any leftovers.
The photos accompanying this post show the entire recipe (2 servings) on a white rectangular plate. My family typically splits what is pictured, enjoying 1-1.5 scoops each. If you are learning to eyeball portion sizes, keep in mind that many recipe blogs show you multiple servings on a plate.
Nutrition information is for one serving of the recipe.

Nutrition

Calories: 143kcalCarbohydrates: 34.6gProtein: 2gFat: 0.9gSaturated Fat: 0.2gSodium: 5.1mgPotassium: 431.6mgFiber: 5.5gVitamin A: 168.3% DVVitamin C: 19.9% DVCalcium: 2.7% DVIron: 6.4% DV
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