Pumpkin Spice Latte Ice Cream: It’s SO Breakfast-Worthy!


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

Safeway shared this dairy-free pumpkin spice latte ice cream recipe and photo with us. It uses pumpkin from their O Organics product line, which is  exclusive to Safeway stores. You can also go to shop.safeway.com or download the delivery app to buy groceries online.

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.

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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.
Serves: 2 servings
  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.

Key Ingredients: Pumpkin Spice Latte Ice Cream

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About Author

This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.


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