This Pumpkin Nice Cream is just the right amount of sweet, and can be dressed up or down, depending on your preference. The pumpkin flavor is really nice and not overwhelming. It’s easy to make, requiring only five ingredients, and you might already have them on hand. Let’s get to it!
This post contains affiliate links at no extra cost to you. View the full disclosure policy here.
Let the nice cream making begin!
The steps:
- To start, you’ll need some frozen banana slices. You can easily do this by peeling and chopping your bananas, and putting them in a freezer safe container.
- Next, you’ll simply add all of the ingredients, minus the optional pecans and cookies, to a blender and blend until very smooth.
- Pour this into a freezer safe container, I like to use my glass loaf pan with a lid (link here).
- Let the nice cream set in the freezer until it becomes your desired consistency.
- Scoop it into bowls and top with chopped pecans (omit if AIP or nut free). This nice cream also works very well sandwiched between your favorite gluten free (or not) cookies.
- Leftovers should be stored in the freezer.
- The nice cream will be fairly solid when completely frozen. Let it sit out at room temperature until it becomes soft and creamy again.
Substitutions:
- Full fat coconut milk, heavy cream, or any other thick non-dairy milk can replace the coconut cream.
- Other toppings or additions would be fun: sprinkles, chocolate chips, pie crust pieces, etc.
Recommended kitchen items:
- Pyrex loaf pan with lid. This is a great pan for bread and other treats, and I love that it has a lid.
- Blendtec blender. This is one of my absolute favorite appliances in my kitchen.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Pumpkin Nice Cream
(Paleo, Vegan, AIP-option, no added sugar, GF, DF, soy free)
Ingredients
- 4 frozen bananas sliced
- 1 cup pumpkin puree
- ½ cup coconut cream
- ½ tsp vanilla extract
- ¾ tsp pumpkin pie spice
- chopped pecans optional for topping
Instructions
- Place all ingredients in a blender and blend until smooth.
- Pour the mixture into a freezer safe pan, like a loaf pan, and let freeze until it reaches your desired consistency. This could be somewhere around 2-4 hours.
- Serve in bowls and top with optional pecans. It's also delicious sandwiched between your favorite cookies.
