Pumpkin Spice Nice Cream

No-Churn Pumpkin Spice Nice Cream 🍦 — Creamy Vegan Fall Dessert Made in a Blender

Servings: 4 (about ¾ cup / 180 mL each) | Prep Time: 10 minutes | Freeze Time: 2 to 3 hours | Total Time: 2 hours 10 minutes

Ingredients

• 2 ripe bananas, sliced and frozen

• 1 cup (240 ml.) pumpkin purée

• 1/4 cup (60 ml.) coconut milk (full-fat or light)

• 2 tbsp. (30 ml.) maple syrup

• 1 tsp. (2 g.) pumpkin pie spice or cinnamon

• 1/2 tsp. (2 ml.) vanilla extract

• Pinch of sea salt

Optional Add-Ins

• 2 tbsp. (18 g.) chopped pecans or walnuts

• 1 tbsp. (15 g.) mini dairy-free chocolate chips

Directions

1. Place frozen banana slices in a high-speed blender or food processor. Blend until crumbly.

2. Add pumpkin puree, coconut milk, maple syrup, pumpkin spice, vanilla, and sea salt. Blend again until smooth and creamy, stopping to scrape down sides as needed.

3. If using, pulse in chopped nuts or chocolate chips at the end.

4. For soft-serve texture, serve immediately. For a firmer scoop, transfer to a freezer-safe container and freeze for 2 to 3 hours, then scoop.

5. Store leftovers in the freezer for up to 1 week. Let sit at room temperature for 10 minutes before serving if fully frozen.

Pairs Well With

• Cold brew coffee

• A drizzle of almond butter

Make It Yours – Pumpkin Ice Cream

• Add ½ teaspoon espresso powder for a pumpkin-spice-latte twist.

• Blend in 1 tablespoon almond butter for extra richness.

• Swirl in a ribbon of vegan caramel before freezing.

• Garnish with crushed ginger cookies for texture.

• For kids, press the mixture into silicone molds to make pumpkin-spice pops.