Vegan Pumpkin Banana Ice Cream Recipe

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This vegan pumpkin banana ice cream is dairy-free and satisfies your pumpkin cravings for Fall!

I love pumpkin. It’s just so versatile. There aren’t many other veggies that are so full of potential. Pumpkins can be anything from breakfast to dinner or dessert! You just can’t lose with pumpkin. And it’s so good for you! In fact, I would go so far as to say that this may be one of the most nutrient-dense ice creams on the planet! How’s that for being humble?

Clean Eating Pumpkin Ice Cream Recipe

Many of you know that a lot of my recipes for ice cream are banana-based. Bananas offer a creamy texture that we are so used to in regular ice cream, but allow us to avoid the unhealthy fat (for those who want lower fat eating plans) and even dairy for those who are sensitive. But the best part is that you can significantly reduce the amount of sugar you have to add to get the level of sweetness you would expect from ice cream. I don’t know about you, but I’d much rather get my sugar intake from fruit than from a bag of sugar, even if it’s a bag of clean sugar. And while this does contain some maple syrup, it’s much less than you would have to add to regular ice cream. So that, in a nutshell, is why I keep doing these banana ice cream recipes. I will say that if you want to reduce the amount of maple syrup, I recommend switching to honey instead and using maybe a 1/4 cup or so. The great thing is, you can adjust to taste after blending and before freezing!

I have, however, gotten emails and facebook postings from people who dislike or are allergic to bananas. For those people, I highly recommend substituting the bananas with frozen mango. The flavor will be slightly different, but not so much so that it won’t still taste like pumpkin ice cream. Enjoy!

Is Pumpkin Ice Cream Gluten Free?

While some pumpkin ice creams might not be, this one certainly is. It’s dairy free and egg free to!

How Do You Freeze Bananas?

At least a day before you want to make your ice cream, peel and slice a bunch of bananas. Cut them into chunks -usually about 1/2-1 inch thick- and place them on a parchment-lined cookie sheet. Freeze them overnight. To store the frozen bananas, simply transfer to a freezer-safe bag and return the bag to the freezer. Then proceed with the recipe below

What Is Pumpkin Spice Made Of?

While everyone’s recipe is slightly different, a good pumpkin spice will typically include a blend of ground cinnamon cloves, ginger, and nutmeg.

RECIPE NOTES:
This does freeze pretty hard. When removing it from the freezer, let it sit on the counter for a bit before trying to dig into it. Also, I went a little light on the spices, so if you prefer a stronger flavor, feel free to add more. That’s what is great about this recipe. You can taste it before you freeze it to adjust it to your own taste! Also, just because this has already been asked, yes… you can taste the bananas. There is no way around that. But again, adjust the flavor before freezing to something you enjoy.

That being said, if you want to minimize the banana flavor, make sure you use just barely ripe bananas. Avoid bananas with any brown spots at all. If they have just finished turning from green to yellow, they are probably perfect for limiting the amount of banana flavor in this healthy pumpkin ice cream recipe.

Pumpkin Ice Cream Recipe

HEALTHY ICE CREAM RECIPES

VEGAN PUMPKIN BANANA ICE CREAM RECIPE:

Copyright Information For The Gracious Pantry
Clean Eating Pumpkin Ice Cream

Vegan Pumpkin Banana Ice Cream Recipe

This dairy-free, vegan ice cream is an Autumn favorite. Serve in a homemade cone or with some graham cracker crumbles sprinkled over the top. Yum!
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Course: Dessert
Cuisine: American
Prep Time: 1 day
Total Time: 1 day
Servings: 6 servings
Calories: 136kcal
Author: The Gracious Pantry

Ingredients

  • 4 medium bananas, sliced and frozen overnight
  • 1 cup pumpkin puree
  • cup maple syrup
  • 1 ½ tsp. pumpkin spice, no sugar added if purchased

Instructions

  • Using a food processor, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly.
  • Transfer to a freezer-safe container and freeze for 24 hours.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 136kcal | Carbohydrates: 34g | Protein: 1g | Sodium: 5mg | Potassium: 414mg | Fiber: 3g | Sugar: 21g | Vitamin A: 6405IU | Vitamin C: 8.8mg | Calcium: 42mg | Iron: 1mg
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168 Comments

  1. Can you use a blender for this instead?

    1. The Gracious Pantry says:

      Nicole – You can try, but you’ll have to be very careful adding the bananas. They can burn out your motor if you don’t add them slowly and with other ingredients.

  2. sylvia :) says:

    hi! is there a way to make this with out a food processor? 🙂

    1. The Gracious Pantry says:

      Sylvia – You can try making it in small batches in a blender. But take it slow and keep the amount of bananas small or you run the risk of burning out your motor.

  3. I made this over the weekend and it was delicious! For those who have a Ninja processor, it’s not the best machine for getting your bananas completely smooth before you mix them with the rest of the ingredients. I got the bananas about 80% there and then scooped it out and layered the pumpkin/maple syrup/spice mix with the bananas back into the processor. That helped get the rest of the small lumps in the bananas out. MMMMMM!

    Thank you bunches!!! I can’t eat dairy, so this is wonderful.

    1. The Gracious Pantry says:

      Rachel – Fantastic! Thanks for the extra tips! 🙂

  4. Can you use honey instead of syrup? Thanks, this looks yummy!

    1. The Gracious Pantry says:

      Veronica – Sure! Just keep in mind that honey has a much stronger flavor and is a bit sweeter than maple

  5. Would using honey instead of syrup work?

    1. The Gracious Pantry says:

      Savannah – Yes, but the honey flavor would really come through. It’s also a bit sweeter than maple, so you may want to use a bit less than the recipe calls for.

    1. The Gracious Pantry says:

      Regan – Yep!

  6. Tristin Kimberly says:

    Sooooooo good! I usually make chocolate banana ice cream but was feeling the fall vibe. My bananas were super duper ripe and I only added 2 tbsp of honey. Perfect pumpkin flavor! Thank you so much for my new favorite!

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