Clean Eating Pumpkin Ice Cream

Pumpkin Ice Cream Recipe

This dairy-free, vegan ice cream is an Autumn favorite. Serv in a homemade cone or with some graham cracker crumbles sprinkled over the top. Yum!

Course Dessert
Cuisine American
Prep Time 1 day
Total Time 1 day
Yield 6 servings
Calories 136 kcal
Author The Gracious Pantry


  • 4 medium bananas, sliced and frozen overnight
  • 1 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1 1/2 tsp. pumpkin spice, no sugar added if purchased
US Customary - Metric


  1. Using a food processor, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly.

  2. Transfer to a freezer-safe container and freeze for 24 hours.

Recipe Notes

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

Nutrition Facts
Pumpkin Ice Cream Recipe
Amount Per Serving (1 serving)
Calories 136
% Daily Value*
Sodium 5mg0%
Potassium 414mg12%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 21g23%
Protein 1g2%
Vitamin A 6405IU128%
Vitamin C 8.8mg11%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.