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5
from 1 vote
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!
Prep Time
1
day
d
Total Time
1
day
d
Course:
Dessert
Cuisine:
American
Servings:
6
servings
Calories:
136
kcal
Ingredients
4
medium
bananas, sliced and frozen overnight
1
cup
pumpkin puree
⅓
cup
maple syrup
1 ½
tsp.
pumpkin spice, no sugar added if purchased
US Customary
-
Metric
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:
1
serving
|
Calories:
136
kcal
|
Carbohydrates:
34
g
|
Protein:
1
g
|
Sodium:
5
mg
|
Potassium:
414
mg
|
Fiber:
3
g
|
Sugar:
21
g
|
Vitamin A:
6405
IU
|
Vitamin C:
8.8
mg
|
Calcium:
42
mg
|
Iron:
1
mg