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.
I’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.
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.
- Do not to over process the mixture after you add in
the bananas, because it will get a little too custard
- 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 🙂