Pumpkin Banana Ice Cream is just like your favorite fall dessert but blended not baked, sweetened with dates not sugar, cold, sweet, and scoopable. Not to mention healthy enough to be called breakfast!
I am walking a fine ice cream line with this recipe.
Pumpkin Pie Nicecream. Duh, it’s amazing! But it’s also confusing…is it a summer food or a fall food? It’s like a
walking melting contradiction.
So I am trying really hard to squeeze right into that narrow window between ice cream season and pumpkin season. My hope is that today, September 5th, is the ideal balance of both.
My hope is that you too are still trying desperately to cling to summer and cram as much ice cream into yourself as possible before we finally have to admit it’s over. And simultaneously that you are incredibly excited about pumpkin season and ready to jump in spoon first even though it’s only the beginning of September.
So either I nailed it and this pumpkin banana ice cream will satisfy your every current craving. Or I completely totally didn’t nail it and you are both tired of ice cream and not ready for pumpkin.
As you can imagine I am sincerely hoping it’s the former. But if not, then let’s just pretend this never happened, okay? Good.
Until we have a verdict on the whole nailing it/not nailing it thing, let’s talk about this cold squash-filled sweet stuff…
Pumpkin Banana Ice Cream
Sure, sure, you’ve seen pumpkin nicecream before. Throw a spoonful or two of pumpkin puree in the blender with frozen bananas and a dash of spice, and you have pumpkin nicecream. But the word “pie” is in that title for a reason!
This version goes far beyond just bananas + pumpkin. A handful of dates add extra dessert-like sweetness, but they also serve another very important purpose–scoopability!
With most nicecream, you better eat it while it’s soft serve because with the low fat content the creaminess vanishes with too much time in the freezer. Finding that perfect balance between scoopable and frozen solid is tricky. However, the addition of dates keeps this pumpkin pie nicecream from freezing into an icy orange brick, so you can actually pop it in the freezer and come back for another scoop the next day.
Just like in any good pumpkin pie, vanilla and pumpkin pie spice are a given in this recipe too. And to keep that deep orange pumpkin color, I added in a very unexpected extra-orange ingredient–carrot juice! It preserves the toasty fall tint perfectly, and whats not to love about undetectable sneaky veggie nutrition too.
You know, if you really wanted to embrace the PIE part of this recipe, you could whip up a no-bake vegan pie crust (maybe even a chocolate one!), spread this creamy pumpkin banana ice cream in the middle, and freeze for a pumpkin ice cream pie! Just throwing that out there, do with it what you will.
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- 1 15 oz can organic pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ cup carrot juice
- 6–8 pitted medjool dates
- 5–6 frozen bananas
- Blend the pumpkin, spice, vanilla extract, carrot juice, and dates until smooth.
- Transfer to a shallow pan or ice cube tray. Freeze overnight.
- Break apart the pumpkin mixture. Add to a blender/food processor with the frozen bananas. Blend until smooth and creamy.
- Eat immediately as soft serve or freezer for 2-3 hours for a scoopable ice cream. You can keep leftovers in the freezer for up to 3 days, just remove 5-10 minutes before scooping and eating.