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Pumpkin Spice Nice Cream

6 cups
  • 1 cup canned pumpkin purée
  • 2 ripe bananas, sliced
  • 1 cup raw cashews, soaked 2 hours or overnight
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • teaspoon sea salt
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • teaspoon ground nutmeg
  • Arrange dollops (about 3 tablespoons) of the puréed pumpkin and banana slices on a baking sheet lined with parchment paper or silicone liner in a single layer. Freeze until solid, about 4 hours.
  • Place cashews, maple syrup, vanilla, 1 cup water, and salt in a food processor or high power blender. Blend until smooth.
  • Add the frozen pumpkin, banana, and spices to the processor or blender. Blend until combined, about 2 minutes. Scrape down sides and use blender tamper to help distribute ingredients until smooth.
  • Enjoy as soft ice cream or transfer to a container with a lid and freeze. Remove 10 minutes before serving if frozen.

Notes

Tip: add 1 tablespoon of vodka to prevent the nice cream from freezing too hard.