This middle of October means one thing – you can’t avoid the pumpkin! It’s everywhere. For those of you who love it, I’ve got quite a few recipes built up with this ubiquitous fall ingredient. And for those of you who don’t…well, if you can’t beat ’em, join ’em.

With Chicago’s unpredictable weather, it was 50 F degrees last week but 75 this week. Still great ice cream-eating weather! Or “nice cream”, as I’ve learned the non-dairy version is called. Sure, you could make this with blended cashews like I did in my Chocolate Chip Cookie Dough Ice Cream recipe, but frozen bananas work just as well and are a great whole fruit alternative.


2 frozen bananas (really ripe and pre-sliced is best)
1/2 cup pumpkin puree
1/2 tsp pumpkin pie spice

Optional Ingredients to Taste:
Splash of maple syrup (if your bananas are not sweet enough)
Splash of cashew milk (if you want a creamier texture)

Put bananas, pumpkin, and spice into a blender or food processor and blend until it appears to have a whipped texture and no bananas chunks remain. For simplicity, stop here and eat! If you want that extra sweetness and/or creaminess, add the maple syrup or cashew milk while blending. Again, it’s fine to stop at this point and eat! But if you want it just a bit more frozen, pop in the freezer for 30 minutes to an hour. Because of the water content, it will freeze as hard as a rock overnight and will require some thaw time if you want to eat it any time other than Right Now. But really, why wait?

In this recipe: