If you believe that ice cream is a treat to be enjoyed year round, then this dairy-free pumpkin spice latte ice cream recipe is for you! It’s a “nice cream” that’s low in sugar, vegan, and paleo-friendly. It’s also high in nutrients for a special treat that you can enjoy any time of day.
Pumpkin Spice Latte Ice Cream that’s SO Breakfast-Worthy!
Safeway shared this dairy-free pumpkin spice latte ice cream recipe and photo with us. They made it with canned pumpkin from their O Organics product line. But we have some additional options to add with these FAQs.
Can I Make this Recipe without Bananas?
You can definitely make it banana-free. Bananas add creaminess and sweetness, so both of those factors should be kept in mind. I would substitute another 1/4 cup pumpkin puree for the banana (3/4 cup total), increase the cashew butter to 2 tablespoons, and add sweetener, to taste. Alternatively, I would use 1/3 cup full-fat coconut milk or coconut cream in place of the banana, and sweeten additionally, to taste.
Will Another Nut Butter Work?
Cashew butter has the creamiest and sweetest taste, so it doesn’t compete with pumpkin or coffee. That said, you can use almond butter with good results. I wouldn’t recommend peanut butter, because the stronger flavor might not meld well. Alternatively, you can grab 2 tablespoons cashews, almonds, or hazelnuts from your cupboard and blend them in your food processor with the other ingredients until creamy.
Can I Use a Different Sweetener?
Definitely! Your sweetener of choice, to taste, will work great. Most sweeteners complement this recipe.
Special Diet Notes: Pumpkin Spice Latte Ice Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, optionally top food allergy-friendly, and paleo-friendly.
- 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
- Place the pumpkin cubes in your food processor or high-speed blender* and let them soften for about 5 minutes.
- 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.
- Store leftovers packed in an airtight container in the refrigerator.