PUMPKIN NICE CREAM
▢ 2 ½ cups Frozen Banana Slices ▢ 1 tbsp Maple Syrup ▢ 1 tbsp Almond Butter ▢ 1 tsp Cinnamon ▢ ¼ tsp Ground Ginger ▢ 1 pinch Ground Nutmeg ▢ 1-2 tbsp Coconut Milk ▢ ½ cup Canned Pumpkin Puree ▢ ¼ cup Chopped Pecans
Peel the bananas, roughly cut them into slices, and place the slices into a single layer in the baking tray. Freeze for at least 4 hours or overnight.
In a bowl of a food processor, using the S blade attachment, place the frozen banana, pumpkin puree, maple syrup, spices, almond butter, and coconut milk.
Blend Vegan Nice Cream
Blend for 30 seconds, stop the blender, scrape down the side and repeat until the vegan nice cream is smooth.
Add Chopped Pecans
Remove the blade from the bowl and stir the chopped pecans into the pumpkin spice nice cream with a spoon.
Prep Time: 5 minutes Cook Time: 0 minutes Makes: 4 Jars Calories: 189 kcal per Serving
VEGAN PUMPKIN NICE CREAM
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