This delicious, healthy Vegan Pumpkin Ice Cream is the perfect Fall treat! Super easy to make and only 4 simple ingredients. It's also gluten-free, paleo, and contains no added sugar.
I have been loving this time of year! The weather is just so gorgeous here in Austin, and Thanksgiving is right around the corner.
I love Thanksgiving - I always go home to Arizona to see my family, and this year we're having TONS of family members over for the occasion!
Brothers, their wives/girlfriends/children and the grandparents. So. Much. Fun. Can't wait!!!
I cannot get enough pumpkin. I am addicted.
This Vegan Pumpkin Ice Cream is totally delish and super easy to make!
Just throw all ingredients in the blender, blend, and voila! ?
Cost per serving: $0.31
Calories per serving: 130
Equipment you'll need: high-speed blender or food processor
If you are a pumpkin-lover like me, you'll love these other pumpkin recipes!
1. Pumpkin Spice Miracle Milkshake (15 calories!)
2. Low-Fat Pumpkin Pie
3. Pumpkin Spice Cookies
4. Oil-Free Pumpkin Hummus
5. Single Serving Keto Vegan Pumpkin Spice Cake
Ingredients: makes 1 serving
3 Tbsp non-dairy milk (more if needed to facilitate blending)
1 banana, frozen
1/4 cup pumpkin pureé
6-10 drops liquid stevia extract (optional)
Method:
- Add splash of non-dairy milk to blender or food processor.
- Add frozen banana, pumpkin, and stevia (if desired) to blender or food processor, and process until smooth, adding extra non-dairy milk if necessary for blending.
Vegan Pumpkin Ice Cream
Equipment
- High-speed blender or food processor
Ingredients
- 3 Tbsp non-dairy milk (more if needed to facilitate blending)
- 1 banana, frozen
- 1/4 cup pumpkin pureé
- 6-10 drops liquid stevia (optional)
Instructions
- Add splash of non-dairy milk to blender or food processor.
- Add frozen banana, pumpkin, and stevia (if desireto blender or food processor, and process until smooth, adding extra non-dairy milk if necessary for blending.
