Pumpkin Ice Cream Sundaes

By the Gracious Vegan

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

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

Gluten-free