Pumpkin Nice Cream Recipe (GF & Vegan)

I can’t believe it but we have been officially living in Northern CA for a year now. The time has really flown especially the last six months.

I still remember the long plane ride made longer by trying to get our 8 month to nap. Then we waited at the airport for two hours due to an issue with our car rental. After a long meeting with the apartment complex, signing a ton of paperwork, we finally could see our new home.

The stark empty apartment was a welcoming sight especially for our kids. The first few months, I often remember telling myself to just mentally get through the day, then the week and so forth. My year was broken up by when family would visit and when we would be able to fly back home. I felt so isolated as a mother of two young kids and it was stressful to venture out when I didn’t know the city.

Thankfully, this platform to write and share recipes was one of few ways I was able to push through. So, many of you encouraged me and shared pieces of your  own moving journey and I will be forever grateful for you.

Thank you for listening as our family adjusted especially as I learned to make a new home for my little ones.

Now at our one year mark, I can’t imagine having life any other way. Moving to CA from MI was a huge change for our family but one we would easily make all over again. 🙂

Make no mistake though, I’m still getting used to life in CA. Like the other day, when one of the ladies I passed by made the comment that she was ready for winter. This isn’t something that you would usually hear back in MI. We love summer and fall and try to survive winter. 😉

To be honest, I am ready for some cooler weather too. But until then, I’ve learned to enjoy the best of Fall flavors with a summer feel.

Like this…….Pumpkin Nice Cream Recipe

Pumpkin Nice Cream (GF & Vegan)

This Pumpkin Nice Cream recipe is perfect in so many ways. Only 5 ingredients and you don’t need an ice cream maker. It’s easy on the waistline and tasty on the tongue. Imagine pumpkin pie meets cold creamy “ice cream.” 🙂

Pumpkin Nice Cream (GF & Vegan)

Pumpkin Nice Cream Recipe
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Pumpkin Nice Cream Recipe
Prep Time:
8 hours, 5 minutes
Total Time:
8 hours, 5 minutes
Author: Allison Kuslikis
Yield: 4-5
  • 4 large ripe bananas
  • 1 - 15 oz of pumpkin puree
  • 1/4 cup maple syrup
  • 1 tsp. vanilla
  • 1 tsp. pumpkin spice
  • 1/4 cup crushed walnuts (optional)
  1. Place all the ingredients into a blender and blend until smooth.
  2. Pour ingredients into a freezer safe container with lid and freeze overnight.
  3. Before serving, place pumpkin nice cream on the counter and let it thaw for 20 minutes.
  4. Top with crushed walnuts.
Nutrition information
Calories per serving: 176.62 kcal
Fat per serving: 0.55 g
Saturated fat per serving: 0.21 g
Carbs per serving: 44.38 g
Protein per serving: 1.9 g
Fiber per serving: 4.66 g
Sugar per serving: 28.07 g
6.46 mg
Nutrition label for Pumpkin Nice Cream Recipe

I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.

– Allison

Pumpkin Nice Cream (GF & Vegan)

Looking for more healthy gluten-free and dairy free pumpkin recipes? You may want to check out my Pumpkin Chocolate Chip Cookies here.

Pumpkin Chocolate Chip Cookies ( Dairy-free & Gluten-free)

6 thoughts on “Pumpkin Nice Cream Recipe (GF & Vegan)”

  1. Sounds delicious and I will definitely be trying this when I get back home. Can’t get enough pumpkin recipes this time of year. Thanks for sharing!!

    1. Hi Linda, you could try full fat coconut milk or a dairy-free yogurt. You need something that will give the recipe a creamy texture. With the full fat coconut milk you would want to leave the cans unopened placed in the freezer until they are completely chilled. I’m guessing maybe 1 can of coconut milk or try 2 cups of yogurt. Might have to play around with the amounts for the coconut milk or dairy-free yogurt substitute by texture wise it should work. Good luck!

  2. This is in response to Linda, asking for a banana substitute. I have often made pumpkin ice cream using Greek Yogurt (no bananas). I have a slight variation however, I cook raw canned pumpkin on the stove with pumpkin pie seasonings (cinnamon, nutmeg, allspice, cloves) and sweeten with stevia….no eggs or milk added when cooking stove top. I cook until pumpkin as thickened quite a bit, I then cool it by placing on flat plate in fridge. Once its cooled I add more stevia and Greek Yogurt, mix well (I use food processor), scrape sides often & place in freezer. Every so often I stir it while its in the freezer, making certain to scrape the sides as the mixture is now freezing and becoming “ice cream”. Hope this helps. Thank You for the recipe Allison!

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