Nice cream made to taste like pumpkin pie? Heck yes! Made in less than 5 minutes, this vegan frozen treat tastes just like fall!
Just because it feels like fall doesn’t mean you stop craving ice cream! Nice cream recipes are some of our most popular dessert recipes on Fit Foodie Finds and you guys are going to die over this one!
Pumpkin Pie All Day
We’ve been craving all things pumpkin for about a month and it’s barely October. Insert pumpkin bread, pumpkin pie bars, and pumpkin pancakes. The list goes on. The star of this banana nice cream is…can you guess? PUMPKIN! And? Uses our homemade pumpkin pie spice to bring things full circle.
When I say pumpkin, I am actually referring to unsweetened, canned pumpkin with no sugars or additives. You can buy it year-round, but it’s obviously very seasonal for the holidays.
What you Need
In addition to the two obvious ingredients of bananas and pumpkin, there are a few other things you’re going to need to whip up this dessert.
- frozen banana
- pumpkin puree
- pumpkin pie spice
- maple syrup
- vanilla extract
- almond milk
Once you compile all of your ingredients, it’s time to transfer them into a high-speed blender. The consistency of your nice cream should be like a very thick smoothie…kind of like soft-serve ice cream. The great thing about this recipe is that you can eat it as is OR freeze it for a few hours to give it more of a classic ice cream texture.
Ice cream isn’t ice cream without the toppings. I love sprinkling on a handful of whatever I have in my kitchen before freezing. Here are some ideas.
- mini chocolate chips
- coconut flakes
Banana Nice Cream Recipes
- Best Nice Cream Recipes
- Strawberry Banana Nice Cream
- Peanut Butter Banana Nice Cream
- Chocolate Nice Cream
Pumpkin Spice Banana Nice Cream
- 4 frozen medium bananas
- 1 cup unsweetened pumpkin puree
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 2 tablespoons unsweetened almond milk*
- 1/3 cup mini chocolate chips optional
- First, follow the instructions to freeze your bananas following this post.
- Once your bananas are frozen, transfer them into a high-speed blender or Vitamix.
- Add pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and almond milk.
- Blend on high until everything is pureed. You may need to add a tablespoon or so more of almond milk to thin things out. The consistency should be like an ultra thick smoothie.
- Once pureed, eat immediately for a soft-serve like ice cream OR transfer into a bread pan and sprinkle on chocolate chips and then freeze for around 2 hours.
Tips & Notes
- Nutrition information does not include chocolate chips.
So, I think this recipe would have been great, but it was way too sweet. But I personally believe it’s because my bananas were already sweet enough. I think that if your bananas are already pretty sweet, there’s no need to add any additional sweetener…depending on what you’re making of course. So before adding the maple syrup, I would test this recipe without it before deciding whether or not to add it. I also think a bit of saltiness would have helped…just a bit of salt. I’m going to try this again but hold off on the maple syrup and vanilla extract.
Very good but not thick enough to eat out of the blender. I’ll be writing this one down. NEeds a lot more spice mix. Could use some salt too. I forgo the vanilla as I don’t think it is good to waste vanilla given the circumstances of the crops… in a spice recipe. I’m on the Specifics carbohydrates Diet so I used honey instead of maple syrup. I didn’t add any milk. I added an additional tsp of pumpkin spice and I reccomend you all do the same, tastes way more like the storebought stuff.
Was very good. Family loved it
Awesome! The pumpkin pie spice gives it a really nice kick, and the banana flavor is minimal. I’m having a hard time waiting 2 hours for it to freeze!
I really enjoyed this recipe! I could still taste a lot of banana and not a lot of pumpkin after I froze it for a while, though. Are there any good fixes for this? I used a food processor instead of a blender and it came out nice and smooth. Should the bananas be super ripe when I freeze them. Thanks!
You can try to use more pumpkin and more pumpkin spice. It is banana nice cream after all, so there is definitely going to be a bananay flavor!
There are a few things I’ve learned making banana nice cream. First, the more ripe the bananas are, the more pronounced the banana flavor. Too ripe = too banana-y for me. Secondly, don’t use unripe bananas, it turns into a gooey mess with a terrible mouth feel. Lastly, that splash of vanilla extract (that’s listed in this recipe) has been essential in nearly any tasty nice cream. When I’ve omitted it in the past the end result is always missing that special something. Good luck!
Hey, how long can you keep it in the freezer for?
Know Any WW points on this
It looks like 0-1 point on blue because of the maple syrup. Unless of course you view it as a smoothie which means you must count all the nutritional information. Because you don’t drink it and eat it “slowly “ with a spoon I don’t think you need to do that.
Dont understand how there is 19 grams of sugar
If you are wondering where all the sugar comes from, I’m guessing it’s that the bananas have natural sugar in them and the maple syrup is pure sugar. However, if you were thinking it should be more than 19 grams, than I really don’t know
I’ve never tried making my own nice cream before, but I’m excited to try it after seeing this recipe.
The yield says 4, but the serving size says 1/2 of recipe. Is there a typo in one of these?
This was fantastic! I don’t have a high speed blender so I used my food processor, and it came out completely smooth and yummy. I went to taste it before freezing it, and I had to stop myself from eating the entire thing. Thanks for a great recipe.
Such a fun recipe! Glad you loved it!