I admit that I am not the biggest fan of pumpkin spice everything, but I do love pumpkin ice cream. However, dairy does not always settle well with my son, so I thought I would try to come up with something dairy-free.


After a bit of experimenting, I came up with this. It is actually not that expensive either, considering I get my maple syrup at Aldi! I hope you enjoy this recipe and please let me know what you think!



4 under ripe bananas, chopped and frozen

1 15 oz can pumpkin

1 TBSP Pumpkin Spice

3/4 Cup Maple Syrup

The easiest way to do this is to freeze your bananas the night before you want to make it. You will want bananas with some green to their peel as they will not be as sweet. Sweeter bananas WILL overpower the pumpkin, so choose wisely.


Next you are going to want to blend the pumpkin and bananas using the method of your choice. I am still having problems finding certain equipment in my kitchen post-move, so I chose my blender. I did one banana at a time with a bit of pumpkin on liquify. Once the bananas and pumpkin are blended together, add the maple syrup and pumpkin spice. Blend for 30 seconds. Then pour into a freezer safe container.

We added walnuts to ours, but it is a personal preference. Freeze for at least an hour and serve. Serves 8.


Posted by:Misfit Mama Bear Haven

I am a homeschooling mama and pin up model of three who loves coffee, gaming, reading, and anything to do with Star Wars or Doctor Who! When I am not playing with the kids, I can be found experimenting with cooking or screaming at the tv while playing video games.

Join in the Discussion

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s