Easy Vegan Pumpkin Spice Banana Ice Cream with just 4 ingredients!

Multitasking as usual.

It’s not that I’m trying to loose weight during the holidays. It’s more that I’m avoiding excessive weight gain Thanksgiving through New Year’s.

But the sweet tooth must be satisfied. I stumbled across this recipe in my local paper and have been dying to try it for months now.

The frozen bananas that kept falling out of the freezer hitting my feet each time was a real motivator.

It was time.

Time to try this recipe. Time to clean out the freezer. Done. And it’s a slam dunk winner.

I can’t believe that this vegan pumpkin spice banana ice cream could satiate my appetite at a fraction of the calories and fat of “real ice cream.” No fake or phony ingredients in sight!

Now the ball is in your court. You have to try this one! Vegan pumpkin spice banana ice cream is a party in your mouth.

I hope you agree! It’s also what I’d call a forgiving recipe. So if you like a little bit more spice, go for it. If you like your ice cream a little firmer add more banana and a little less almond milk.

If pumpkin thrills your gills, add a bit more. You get the drift.

But if they sit on the counter for even just a day they get mushy brown spots and no one will touch them. I can’t win!

This leaves me with a tough decision to make. What do I do with all the bananas? Don’t want to waste them. But no one, not even myself will eat a mushy banana. Or one with spots.

Aha! Vegan pumpkin spice banana ice cream. Bingo

• 2 frozen bananas
• 2 tbsp pumpkin puree
• 1/4 cup unsweetened almond milk (okay I used the vanilla kind!)
• 1/2 tsp pumpkin spice

Plus I like “knowing” what’s in my food. No fake, phony ingredients. 

Optional toppings:

• Chocolate shavings
• Pecans
• Sliced almonds
• Raspberries/blueberries/strawberries
• A sprinkle of cinnamon

So I ended up making 5 batches. And I used up all those frozen bananas in the freezer. Now there’s room for all that celery that I chopped up.

We all won today!