vegan ice cream banana pumpkin

Pumpkin Spice Nice Cream with Candied Pumpkin Seeds

So we know fall is coming. The kids are back to school, temperatures are dipping and a few leaves are starting to turn colour . Despite all this, the temperatures still warrant sandals, shorts and dips in the pool.  Even still, I’m ready to start cooking up fall staples, squash, chili and any dessert that involves pumpkin. This dairy free ice cream is the perfect bridge between the seasons. Its cool and creamy, suitable for the temperature, but warming and autumnal with pumpkin pie spices of cinnamon, ginger and nutmeg.

pumpkin-spice-nice-cream-spoonI’ve tried lots of methods and ingredients for making dairy-free ice cream. The simplest and the most consistent method is this one made with a frozen bananas base.  When blended up, the bananas are creamy and smooth and it definitely adds sweetness. Blending in other fruit and flavourings can minimize the banana-ness of the flavour.

Equipment:

I do have one of these cool Yonanas ice cream maker, which transforms the bananas quickly and effectively into a soft serve style ice cream.  However, you can simply use your food processor. Here are a couple of tricks to help you get the perfect nice cream consistency:

  • Freeze the pumpkin puree in ice cube trays or spread thinly on a freezer-safe tray, having the pumpkin in smaller, even-sized pieces will ensure it gets blended evenly.
  • Peel and slice your bananas into 8 pieces before freezing. This will ensure the bananas will blend evenly.
  • Candied Pumpkin SeedsDo not to over process the mixture after you add in
    the bananas, because it will get a little too custard
    like quickly.
  • Taking it out of the processor bowl, before it gets to this state, allows you to transfer it to a chilled bowl and with a spatula, stir the mixture to get an ice cream consistency.
  • You can mix in any additional sweetness or add-ins, like these candied pumpkin spiced pumpkin seeds I used in this recipe.

With whole food ingredients, no artificial flavours or colours, and light hand on the sweetener, you could even just spread this into a cereal bowl and call it a pumpkin spice smoothie bowl and eat it for breakfast 🙂

Pumpkin Spice Nice Cream
Servings4
Ingredients
Nice Cream
Candied Pumpkin Seeds
Instructions
  1. Place the frozen pumpkin in the food processor. Blend for 45 seconds, scraping down the sides and blend for another 15 seconds.
  2. Add the frozen banana and blitz for 30 seconds. You can scrape the sides down at this point and then run the blender until the frozen fruits have mixed together to form a uniform orange colour.
  3. With the blender running add in the maple syrup and spices and keep running for about 15-20 seconds.
  4. Remove the blade from the food processor bowl and with a spatula, scrape the nice cream into a bowl (chilled bowl from the freezer if you remember). Mix in 1/4 cup of the candied pumpkin seeds and serve.
Candied Pumpkin Seeds
  1. In a medium mixing bowl combine all of the ingredients.
  2. Spread the seeds evenly on a parchment lined baking sheet and bake for 20 minutes in a preheated 300F oven.
  3. Remove from the oven and cool.

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