Fall is in the air, but don’t go expecting me to be giving up my nice cream any time soon. I’ve taken my usual breakfast treat and given it a fall twist. Introducing the creamiest, most dreamy pumpkin pie banana ice cream that’s dairy-free & vegan, filled with pumpkin pie spice and everything nice. I went over the top to make this one a dream come true, complete with pumpkin oatmeal cookies, chewy rawnola, buckwheat sprinkles, and coconut nectar.
The best thing about banana ice cream, or ‘nice cream’ as it’s popularly called, is it tastes just like ice cream but you can make it yourself without an ice cream maker. It’s no-churn, simple, and just as tasty as the real deal. Trust me, if you haven’t tried it before, it’s magical. All you have to do is freeze ripe, spotty bananas overnight. Then, blend them up in a blender or food processor and viola!
If you’re like me, you’ll find any excuse to use pumpkin while it’s in season. Especially leading up to Thanksgiving, I’m putting it in anything and everything that I can. So, pumpkin pie nice cream for breakfast has become a new favorite of mine! Plus, the toppings really take it to another level.
This nice cream actually tastes like pumpkin pie, thanks to a generous helping of pure pumpkin puree, cinnamon & pumpkin pie spices. The frozen bananas and unrefined raw coconut sugar make it perfectly sweet, while coconut nectar adds a carmel flavor when you drizzle it on top. I’ve also used maple syrup instead of coconut nectar which tastes equally as amazing.
Check out my simple recipe for these moist and delicious pumpkin oatmeal cookies that are not only vegan & gluten-free, but also oil-free, refined sugar-free, and nut-free. They’re soft, chewy, and low in fat but high in flavor, making them the best choice for dipping into the pumpkin pie nice cream.
Of course, a nice cream sundae wouldn’t be complete without my classic, sticky date oat rawnola on the side. It’s made from only 4 ingredients in under 5 minutes, so it’s really a quick treat to sprinkle on top. To round it out, I added a handful of buckwheat groats to add a little bit of crunch. The pumpkin pie nice cream tastes fantastic on its own, but if you’re feeling like the ultimate pumpkin pie nice cream sundae then I say go for it!
- 4-5 bananas, frozen
- 2 tbsp pumpkin puree
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- pinch of nutmeg
- 2 tbsp coconut water, as needed
- pumpkin oatmeal cookies
- 1/2 cup of rawnola
- 1 tbsp coconut nectar
- 1 tbsp buckwheat groats
- Place all ingredients in a high-speed blender or food processor.
- Blend on high, adding coconut water a little bit at a time until smooth and creamy.
- Use an ice cream scoop to scoop balls of the nice cream into a bowl.
- Top with rawnola and buckwheat sprinkles.
- Drizzle the coconut nectar on top.
- Add as many cookies as you want.
- Dig in!