Pumpkin Spice Banana Ice Cream

February 15th, 2013 3:11 pm by Kelly Garbato

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Despite the chilly weather, Shane’s been super-into banana ice cream lately – which can only mean one thing for me: experimentation time! I’ve been meaning to try this one since Thanksgiving-ish, though the version I had in mind was slightly more unhealthy. Maybe with some tiny chunks of spiced cream cheese mixed in? But that kind of negates the whole point of banana ice cream, don’t you think?

Anyway, you can dress it up by adding some toasted pecans or raisins along with the spices, or sprinkling them on top of the ice cream before you serve it. So healthy you can eat it for breakfast.

Pumpkin Spice Banana Ice Cream

(Makes about a quart of ice cream.)


4-5 overripe bananas, peeled, sliced and frozen
1/2 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
a dash allspice
maple syrup or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed


1. Combine the bananas and pumpkin in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but maple syrup is perfect here.

3. Add the spices and pulse until blended. Sample the batter and add extra spices to taste.

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

5. Serve topped with vegan whipped cream, a bit o’ maple syrup, raisins or pecans, or pumpkin flavored granola. (Recipe for that last coming soon!)

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Lemmy wants some!

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One Response to “Pumpkin Spice Banana Ice Cream”

  1. Pumpkin Pecan Granola » V for Vegan: easyVegan.info Says:

    […] had some canned pumpkin left over from the Pumpkin Spice Banana Ice Cream, so I decided to adapt the Good Morning Granola recipe found in Cooking Vegan to make pumpkin […]

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