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Vegan Pumpkin Cheesecake Nice Cream

Justine Colbert
Vegan pumpkin cheesecake nice cream made with bananas and sweet potato. Creamy, dairy free, healthy, and perfect for fall.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2 people
Calories 260 kcal

Ingredients
  

  • 2 bananas sliced and frozen
  • 1/4 cup coconut cream
  • 1 cup frozen roasted sweet potato
  • 1 1/2 tablespoons almond butter
  • 2-3 medjool dates pitted (adjust for desired sweetness)
  • 1/2 teaspoon pumpkin pie spice
  • 1 inch piece of ginger grated
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Roast sweet potato: Preheat oven to 450°F. Place whole sweet potato on a baking sheet. Roast 45–60 minutes until tender.
  • Cool completely, peel, slice, and freeze overnight.
  • Shortcut option: Use canned pumpkin. Scoop into ice cube trays, freeze solid, then use in place of sweet potato.
  • Add frozen bananas, coconut cream, frozen sweet potato (or pumpkin cubes), almond butter, dates, pumpkin pie spice, ginger, and vanilla to a blender or food processor.
  • Blend until smooth and creamy.
  • Scoop into cups or bowls and top with dairy-free whipped cream.
  • Enjoy!
Keyword dairy free, gluten free, healthy dessert, nice cream, pumpkin, pumpkin cheesecake, pumpkin pie spice, vegan