Vegan Pumpkin and Banana Ice Cream
Yields: about 3 cups Prep Time: 10 minutes Total Time: 10 minutes (plus banana freezing time)
Super simple and a perfect pumpkin treat, this frozen delight is sweetened with bananas and a hint of maple syrup, making for a healthy indulgence! As a bonus, bananas and pumpkin are rich in potassium, vitamin C and fiber.
3 medium to large ripe bananas, sliced and frozen
1/4 cup plus 2 tablespoons pumpkin puree (if using freshly cooked, make sure it is cold when added so it doesn’t melt the ice cream)
1 tablespoon pure maple syrup
1/2 teaspoon vanilla extract (alcohol free)*
1/2 teaspoon cinnamon (plus extra dash)
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Dash ground cloves
*A note about the vanilla. Vanilla extract is often made by soaking the vanilla beans in alcohol to intensify and preserve the flavor. After researching on various raw food websites, I learned that anytime vanilla is used in raw food recipes (ie: the vanilla is not heated) and it contains alcohol, the recipes opt for an alcohol free vanilla (often made with vegetable glycerin) or pure vanilla beans (scraping the inside of the actual bean). The reason for this is while the alcohol is usually cooked down when heated, that is not the case with raw recipes, and the alcohol flavor overpowers the vanilla.
1. Peel and slice ripe bananas and place in an airtight container. Freeze for at least 6 hours, overnight is better.
2. Take frozen bananas and place in a food processor with the pumpkin puree, maple syrup, cinnamon, nutmeg, allspice, cloves and vanilla.
3. Pulse the mixture for a minute or so. It may be necessary to stop and mix by hand for a few turns and then continue to pulse.
4. When the mixture runs smooth, remove from food processor and serve immediately.
The concept of banana ice cream is no stranger to many, especially here on The Nourished Seedling. So, when I had a challenge to come up with some new pumpkin recipes, I was super excited to give this one a whirl. And boy, was it delicious!
There are a couple of notes with this recipe. First, let’s address the spices. I made it a bit on the mild side. It depends how much you are a fan of the pumpkin pie group of spices.
Second, the pulsing with the food processor does require patience. It may seem as if will never go smooth and there is a strong urge to add a liquid. Put away the almond milk (or whatever your go-to liquid would be)!
Trust the process.
This is where you need to use a knife, and give the food processor a break by giving a few chops in between pulses. It will run smooth. The magical part of this recipe is the consistency with the frozen bananas. Too much liquid, and it ruins that component. That being said, it should also not be over-pulsed. It will get too hot and start to melt. So many rules – but worth it!