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    You are at:Home»Dairy-Free Recipes»Breakfast»Pumpkin Spice Latte Ice Cream that’s SO Breakfast-Worthy!

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

    6
    By Contributed on November 8, 2017 Breakfast, Dairy Free Desserts, Dairy-Free Recipes

    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 Recipe - this dairy-free and plant-based "nice cream" is easy to make, healthy, and breakfast worthy! Also paleo-friendly, with nut-free option.

    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.

    Pumpkin Spice Latte Ice Cream

    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.

    5.0 from 1 reviews
    Dairy-Free Pumpkin Spice Latte Ice Cream
     
    Print
    Prep time
    10 mins
    Total time
    10 mins
     
    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.
    Author: Safeway
    Recipe type: Dessert
    Cuisine: American
    Serves: 2 servings
    Ingredients
    • 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
    Instructions
    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.
    Notes
    *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
    3.5.3229

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    Contributed

      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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      6 Comments

      1. Whitney E. RD on November 16, 2017 9:03 am

        Wow, this recipe sounds fabulous!! I love banana “faux-yo” and this pumpkin version sounds like the perfect seasonal version!

        Reply
      2. Kerri Olkjer on November 16, 2017 5:40 am

        Yassssssss! This looks divine. I’m glad you said breakfast, because I totally would, lol.

        Reply
      3. Kristina @ Love & Zest on November 15, 2017 7:30 pm

        This ice cream looks so good! I am going to have to try it out asap!

        Reply
      4. Jenn on November 15, 2017 2:39 pm

        Ice cream for breakfast is such an amazing idea!

        Reply
      5. Taylor Kiser on November 15, 2017 12:06 pm

        Two scoops for me please! Sounds ahhmazing!

        Reply
      6. Rachel on November 15, 2017 11:37 am

        I will GLADLY eat ice cream for breakfast. This sounds amazing!!

        Reply

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