Dairy Free Pumpkin Ice Cream with Whipped Coconut Cream and Honey Cinnamon Walnuts

Pumpkin Ice Cream

  • 4 medium bananas
  • 1 cup organic pumpkin puree
  • 1/3 cup pure maple syrup
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon

Blend in Vitamix. Pour mixture in a glass container to freeze. Stir every once in while. Take out of freezer 15 minutes before serving. If you would like a smoother more soft serve style, add back to Vitamix with a little almond or coconut milk and blend. Scoop into serving dish, top with whipped coconut cream, and Honey Cinnamon Walnuts.

Whipped Coconut Cream

  • 1 big can coconut cream (not coconut milk) refrigerated overnight
  • 1 tsp vanilla
  • dash cinnamon
  • 1 TBSP raw honey (more or less to taste)

Refrigerate your mixing bowl or your Vitamix container so it is cold when you are ready to whip the cream. Add ingredients into Vitamix. Blend until whipped. Top your pumpkin ice cream with this. It is also delicious on berries.

or this is what I do with the little can. So many variations so make it to suit your taste.


I find coconut cream at Whole Foods and Trader Joe’s





Even more special served in my Grandma Irene’s dishes to some amazing friends!


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