Pumpkin Ice Cream Sundaes

By the Gracious Vegan

Pumpkin ice cream FB 16x9.jpg

This super-healthy pumpkin ice cream (no sugar, no added fat) is a great alternative to pumpkin pie after the Thanksgiving meal. It’s easiest if you make it right before serving — then it’s the texture of soft-serve ice cream. If you freeze it, you’ll need to let it sit out for 30-60 minutes before serving to get it back to the right consistency (it ices up a bit).

Makes 3.5-4 cups of ice cream

Place all ingredients into a blender or food processor (I have better luck with the food processor) and blend/process on high until a smooth and creamy ice cream forms. You may have to stop and scrape down the sides one or more times. 

  • 3 bananas (cut into ½” cubes and frozen well in advance)

  • 2/3 cup pumpkin puree 

  • 1/3 cup nondairy milk

  • 1/4 cup date paste

  • 1.5 teaspoons pumpkin pie spice

  • 1/2 teaspoon vanilla extract

Create sundaes with one or more of the following

  • Vegan Whipped Cream

  • Chopped roasted nuts

  • Dried fruit (cranberries, raisins, chopped dates)

  • Granola

Nutrition: Whole-food unprocessed; WFPBNO

Timing: if you already have date paste and frozen bananas, it take about 10 minutes

Gluten-free

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