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Pumpkin Spice "Nice"cream

This Pumpkin Spice "Nice"cream is perfect for the beginning of fall (or anytime really) when we want that special Autumn feeling but the temperature is still over 85 (I'm talking to you North Texas). Made with bananas, canned pumpkin, coconut milk, spices and a hint of maple syrup this guilt free treat is sure to please all the pumpkin spice lovers in your life.
Prep Time 5 mins
Course Dessert, Snack
Cuisine American
Servings 6 servings


  • Food processor


  • 4 bananas, frozen
  • 1/2 cup pumpkin puree, chilled
  • 1/2 cup coconut milk, full fat
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp all spice
  • 1/4 tsp vanilla extract
  • pinch ground ginger


  • Slice your frozen bananas and add to a food processer. Process for around 30 second to 1 minutes until the bananas are almost crumbly in texture with no large chunks.
  • Add in pumpkin puree, coconut milk, spices, vanilla extract and maple syrup. Process for 1-2 minutes until smooth and fully combined. (You may need to stop occassionally and use a spoon to push everything down to get it really smooth.)
  • Serve immediately or put in the freezer to firm up a bit. Top with chocolate chips, granola or chopped nuts (optional). Enjoy!


*Note* Make sure you take it out of the freezer at least 10 minutes before you plan to eat it for optimum texture. 
Keyword Dairy Free, Fall Recipes, Gluten Free, Paleo, Pumpkin Spice