Dairy-Free Pumpkin Spice Latte Ice Cream
Prep time
Total time
You can freeze the pumpkin at night, and enjoy this cool nice cream topped with granola for breakfast. It also makes a healthier dessert to enjoy throughout the holidays.
Recipe type: Dessert
Cuisine: American
Serves: 2 servings
  • ½ cup pumpkin puree, frozen into cubes in ice cube trays
  • 2 frozen very ripe bananas, cut or broken into 1-inch chunks
  • 1 teaspoon espresso instant coffee granules
  • 1 tablespoon cashew butter (can sub sunflower seed butter for nut-free)
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon maple syrup
  1. Place the pumpkin cubes in your food processor or high-speed blender* and let them soften for about 5 minutes.
  2. Add the bananas, coffee granules, cashew butter, pie spice, and maple syrup to the pumpkin. Pulse until the mixture begins to resemble an ice cream consistency, about 5 minutes.
  3. Store leftovers packed in an airtight container in the refrigerator.
*If you don't have a food processor or high power blender, use pumpkin puree that hasn't been frozen, and pulse in your regular blender. It will be much softer, but you can then freeze it for 1 to 2 hours, if desired.
Nutrition Information
Serving size: about ½ cup Calories: 187 Fat: 4.7g Saturated fat: 1.1g Carbohydrates: 37.4g Sugar: 18.9g Sodium: 55mg Fiber: 5.2g Protein: 3.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pumpkin-spice-latte-ice-cream