This pumpkin-spiced ice-cream recipe is perfect for Halloween. It is both vegan and cruelty-free and tastes absolutely delicious.
If you have any leftover pumpkin puree from making your pumpkin pie and you don’t think you can stomach another pumpkin spiced latte – don’t worry I know the feeling. I have had my fair share already this year. This recipe is perfect for using up any leftover spices and pumpkin ingredients remaining from all your baking.
The recipe is vegan and gluten-free and although it doesn’t have the texture of ice-cream as it is made from almond milk, rather than coconut cream, it’s super delicious and the result for me was a yummy pumpkin-spiced flavoured sorbet.
Of course, depending on where you are located in the world, this recipe will either be perfectly suited for your climate or not at all. Though for many, it doesn’t matter what time of the year it is; whether it be hot or cold, they always love ice-cream. I prefer to eat ice-cream in the warmer months.
And although we have been super lucky this year, with October so far being more on the cool side than the hot side, to help me channel my Autumn vibes in Spring for Halloween. The weather is slowly heating up in the day, with the night and the mornings still fairly crisp.
So this recipe has been perfect when the middle of the day has been reaching above twenty-five temps over the last week.
Here’s what you’ll need:
- 4 frozen bananas (make sure to have these pre-mashed before freezing)
- 1 cup of pumpkin puree
- 1 tablespoon of maple syrup
- 1/2 teaspoons of vanilla extract
- 1 1/2 teaspoons of pumpkin spice (check out my pumpkin pie recipe for spice mix)
- 2 tablespoons of unsweetened almond milk
- 1/3 cup of dark chocolate chips
Depending on what sort of equipment you have, it will result in a different type of texture to your ice-cream. The original recipe for this ice-cream does call for the use of a Vitamix or a high-speed blender. However, my high-speed blender is not working and I don’t have a Vitamix. So I used a hand-held auto blender which resulted in more a pumpkin type smoothie instead. Which still tasted amazing.
Blend your frozen bananas with whatever mixer you are opting to use, and then add your pumpkin puree, maple syrup, vanilla extract, pumpkin spice and almond milk and continue to blend until you have a nice smooth mixture.
If the mixture begins to thicken too much, you may need to add extra almond milk so it thins out a bit. It should look like an ultra-smooth smoothie when done.
You can either eat immediately as a nice pumpkin-spiced smoothie or place into a bread tin or glass bowl and freeze. If you’re using a bread tin to freeze the mixture, you probably only need around two hours at most for the full texture to freeze properly. However, I opted for a glass dish which meant it took more than four hours to fully freeze.
Before freezing, make sure you sprinkle some yummy chocolate chips on top. I was a little sneaky and also mixed a handful of chocolate chips through the mixture before freezing.
This ice-cream is simply delicious and I will definitely be making another one next year for Halloween. Of course, this recipe is so easy to make, you can replace the pumpkin spice and pumpkin puree for something else to create a completely different type of ice-cream.
Try replacing the pumpkin puree for frozen berries or even crumbled banana bread for an interesting take on a Banana Bread Ice-Cream. The sky’s the limit with this simple ice-cream recipe. Enjoy.