Pumpkin Spice Nice Cream

pumpkin banana ice cream in a glass topped with pecans

5 from 2 votes

Pumpkin Spice Nice Cream

This pumpkin spice nice cream, or ice cream, uses frozen bananas to create a delicious soft-serve pumpkin ice cream. The bananas give the recipe for nice cream a natural sweetness, so there doesn't have to be any added sugars!

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Keyword: banana ice cream, nice cream, pumpkin, pumpkin spice, vegan ice cream

Servings:

Calories: 136kcal

Author: Aimee

Equipment

Blender or food processor

Ingredients

2 bananas, sliced and frozen
½ cup pumpkin puree
¾ teaspoon pumpkin pie spice
½ teaspoon vanilla extract
½ teaspoon maple syrup (optional)

Instructions

Into a blender, add the sliced, frozen bananas. Blend until they are broken up and starting to get a little creamy. Use a spoon or spatula to scrape down the sides and press the banana down as needed.
Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Blend until smooth, stopping as needed to scrape down the sides of the blender or press down on the ingredients.
Once smooth and blended, taste for sweetness. If you need more sweetness, add the maple syrup and blend to combine.
Scoop into glasses or bowls and serve immediately, or place in the freezer for 5-15 minutes to firm up.

Notes

Slice your bananas before freezing them! That will help them blend so much better.
Listen to the tip about blending your bananas first before adding the other ingredients. That also helps make your blender happy and allows all the ingredients to blend together better.
Use a high powered blender. If you don't have a high power blender and yours isn't doing the trick, you can also try using a food processor.
If your ice cream isn't blending together in your blender, try stopping and pushing down with the handle of a spoon and blending again. You may need to do this several times. You can also add a tiny splash of milk to help it along if needed. Just add a splash to start!
You CAN put it in a dish and stick it in the freezer for a bit to firm up slightly. However, I wouldn't leave it in there more than 15 minutes or so. It hardens a lot, and after it's been in the freezer for a bit, you have to let it thaw again before scooping. That's why I prefer to eat it right after I've made it or within 15 minutes of being in the freezer.
If you DO put it in the freezer for too long, you can let it thaw a bit and also throw it back into your blender to try to get it smooth again.

Nutrition