Healthy Pumpkin Ice Cream {dairy-free}

Let's face it.  It's pumpkin time. 


A quick, go-to healthy dessert for many involves blending frozen bananas into a soft-serve "ice cream."

But today, since it's fall and everything feels a bit more festive with pumpkin, I'm making a healthy pumpkin ice cream! 


It's dairy-free and sweetened with pure maple syrup. 

I recommend topping it with toasted pecans or my coconut sugar roasted nuts and a drizzle of maple syrup.  I also imagine a scoop of this ice cream smashed between two ginger cookies (coming soon!). 


Healthy Pumpkin Ice Cream {Dairy-Free}

  •  4 medium or large bananas (peeled, chunked and frozen)
  • 1 cup organic pumpkin puree
  • 1/4 cup pure maple syrup
  • dash of sea salt
  • 1/4 cup roasted pecans (optional)
  • 1 1/2 teaspoons pumpkin pie spice
    •  Homemade Pumpkin Pie Spice (makes 2 teaspoons)
      • 1 tsp. cinnamon
      • 1/2 tsp. ground ginger
      • 1/2 tsp. ground cloves
      • 1/2 tsp. ground nutmeg


  1.  In a blender, blend the bananas, pumpkin, maple syrup, salt and pumpkin pie spice until very creamy. Then, stir in the chopped pecans, if using. If the mixture needs help blending, you can add light coconut milk.
  2. Transfer the mixture to a freezer-safe container and freeze for at least 12 hours.  Note: You can also enjoy this ice cream right away after blending, but it will be more like a soft-serve or thick milkshake consistency.
  3. When you are ready to enjoy, let the ice cream sit out at room temperature for about 30 minutes to soften.
  4. Scoop the ice cream and top with roasted nuts and maple syrup, if desired. 


Uber healthy ice cream...

So now there's no excuse to skip dessert. :)