This pumpkin spice banana nice cream is simple to whip up and a lighter alternative to ice cream. Made with bananas, pumpkin, pumpkin pie spices, and peanut butter and topped with a healthy peanut butter fudge sauce, this makes the perfect simple dessert or snack.

For much of the summer, banana soft serve was my dessert of choice. I would make a big batch at the beginning of the week, using frozen bananas, peanut or sunflower seed butter, a pinch of salt, and a splash of vanilla, and enjoy it for dessert, topped with granola, all week long. It was tasty, but I ended up getting a little bit sick of it after a few months.

A few weeks ago, I was faced with a plethora of frozen bananas in my freezer yet again, and decided to try my hand at a more autumnal banana soft serve flavour. It’s no secret that I have quite the love affair with pumpkin at the moment, so I whipped up this pumpkin spice soft serve… otherwise known as nice cream.

I love the way that chocolate tastes with pumpkin and spices, so I made a simple vegan peanut butter hot fudge sauce to drizzle over top. All in all, this made a great snack when it was still super warm where I live. It gave me the autumnal flavours while still cooling me down on a 20 degree Celsius afternoon. (That might not sound hot to you, but I run warm, so let me tell you, I have been so relieved that temperatures have been in the single digits for a few days this week.)

Okay, now on to the ingredients.

ingredients you’ll need

For the pumpkin banana nice cream, you’ll need frozen ripe bananas, canned pumpkin, peanut butter, pumpkin pie spice, vanilla, sea salt, and maple syrup (optional).

For the peanut butter fudge sauce, you’ll need cacao butter, peanut butter, cocoa, maple syrup, salt, vanilla, and almond milk.

how to make

Make the nice cream: Place the chopped bananas, pumpkin, peanut butter, pumpkin pie spice, vanilla, salt, and maple syrup in a food processor fitted with the ‘S’ blade. Process until smooth and creamy, pausing to scrape down the sides, as needed. Transfer into an airtight container and place in the freezer while you make the peanut butter fudge sauce.

Make the peanut butter fudge sauce: Melt the cacao butter in a small saucepan over low heat. Once melted, whisk in the peanut butter, cocoa, maple syrup, salt, vanilla, and almond milk.

Serve the pumpkin spice nice cream with pomegranate arils, pumpkin seeds, and a drizzle of the peanut butter fudge.

Store leftover nice cream in an airtight container in the freezer for one week. It hardens quite a lot, so it won’t have the same creamy quality of ice cream, but if you allow it to soften for ten minutes, you’ll be able to serve some up for yourself without too much trouble. I recommend using an ice cream scoop that you have run under hot water for a few seconds to scoop it out. You can also store leftover fudge sauce in an airtight jar and reheat as needed.

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I hope that you love this pumpkin nice cream! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.

Enjoy!