Raw Vegan Pumpkin Pie Ice Cream With Maple Cashew Cream And Cacao Nibs – a delicious recipe with very, pumpkin puru00e9e, pumpkin pie spice, vanilla, cashews, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pulse frozen bananas in a food processor fitted with an S blade or in a high powered blender.
2
When broken down enough, set to low and let it run.
3
Add the vanilla, and half of the pumpkin and spice, blend them and taste it.
4
Add more of each incrementally to your desired taste level (i.e. if you need sweeter, add some softened dates or date paste)
5
Continue blending until smooth n dreamy.
6
For Cashew cream topping: In a food processor (or high powered blender), blend 1 1/3 c raw cashews and about 3/4 c water
7
Add a few tablespoons of pure maple syrup or softened dates and maple extract
8
Continue blending until creamy. Taste. Add a little vanilla extract if needed.
9
Scoop cashew cream on top of ice cream, sprinkle raw cacao nibs on top, and enjoy!
91
kcal
Calories
23
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 very ripe, frozen bananas, 1 c canned pumpkin puree (I'm going to make my own puree), 3/4 tsp pumpkin pie spice, 1/2 tsp vanilla, and more.
Yes, Raw Vegan Pumpkin Pie Ice Cream With Maple Cashew Cream And Cacao Nibs falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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