Health Magazine

Recipe: Dairy-free Pumpkin Ice Cream

By 2ndacthealth @2ndActHealth
Recipe: Dairy-free Pumpkin Ice Cream

This weekend is Canadian Thanksgiving, so we are celebrating with a sugar-free, dairy-free, gluten-free, vegan ice cream recipe that everyone will love.


4 medium bananas*, sliced and frozen overnight
1 cup unsweetened pumpkin puree (not pie-filling)
1/3 cup maple syrup
1 1/2 teaspoon: pumpkin spice (cinnamon and nutmeg)

*If you are allergic to bananas - mango works as well - will be a little sweeter but give a similar creaminess.


Using a blender or food processor, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly. Transfer to a freezer-safe container and freeze for 24 hours.

Serves 4 as a main 6 as a side dessert or in a cone.

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