Non Dairy Pumpkin Ice Cream

Non Dairy Pumpkin Ice Cream

Servings: 8 servings


  • 2 cups pumpkin puree
  • 8 frozen bananas chopped
  • 2 tbsp maple syrup
  • 1 1/2 tsp vanilla
  • 2 tbsp non dairy milk


  • Add all ingredients in a high speed blender until combined.
  • Line a 13×9 baking pan with parchment paper and will with the pumpkin mixture and spread evenly.
  • Freeze for atleast 4 hours.

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