Cashew Butter Pumpkin Pie Nice Cream: A Dessert That’s as Cool as It Sounds
Let’s face it, life is too short for boring desserts. Enter the Cashew Butter Pumpkin Pie Nice Cream—a frozen treat that’s creamy, dreamy, and a little bit extra (in the best way possible). If you’re the kind of person who loves pumpkin spice lattes, banana bread, or eating straight out of the jar of nut butter (we don’t judge), then buckle up. This recipe might just become your new obsession.
Cashew Butter Pumpkin Pie Nice Cream
What’s the Deal with Nice Cream?
Before we dive spoon-first into this recipe, let’s talk about what “nice cream” actually is. Think of it as ice cream’s healthier, hippie cousin. It’s dairy-free, guilt-free, and made primarily from frozen bananas—because apparently, bananas are the Beyoncé of the fruit world and can do anything.
Now, add in the warm flavors of pumpkin pie spice, a dollop of cashew butter, and some velvety pumpkin puree, and you’ve got yourself a dessert that tastes like autumn wrapped in a cozy sweater. And the best part? No ice cream maker required. Just you, a blender, and a willingness to embrace your inner dessert wizard.
The Ingredients (AKA Your Dream Team)
Here’s what you’ll need to whip up this masterpiece:
- 3 ripe bananas: The riper, the better. We’re talking about those spotty bananas that everyone else gives up on—because they’re sweet, soft, and perfect for blending.
- 2 tablespoons of cashew butter: Creamy, nutty goodness that adds richness and makes you feel fancy.
- 1/2 cup pumpkin puree: Not to be confused with pumpkin pie filling (we’re making nice cream here, not a sugar bomb).
- 1/2 teaspoon pumpkin pie spice: Because what’s fall without this magical blend of cinnamon, nutmeg, and cloves? It’s basically autumn in powdered form.
Optional but highly recommended: Serve it in coconut bowls for that “I’m so zen” vibe. Bonus points if you pair it with some mindfulness while eating—channel your inner Buddha and savor every spoonful.
How to Make It (A Recipe So Easy, It’s Almost Cheating)
- Freeze Your Bananas: Peel those ripe bananas, slice them up, and toss them in the freezer for at least 4 hours (overnight if you’re the patient type). Pro tip: Don’t skip this step unless you want banana mush instead of nice cream.
- Blend Like a Boss: Grab your blender or food processor and throw in the frozen banana slices, cashew butter, pumpkin puree, and pumpkin pie spice. Blend until smooth and creamy. You might need to stop and scrape down the sides a couple of times—think of it as giving your blender a workout.
- Taste Test (Because You Deserve It): Take a little spoonful to make sure it’s as amazing as you dreamed it would be. Too thick? Add a splash of almond milk or coconut milk to get things moving. Not pumpkin-y enough? Sprinkle in a bit more spice. You’re the boss here.
- Serve and Slay: Scoop your nice cream into coconut bowls (or regular bowls if you’re feeling low-key) and garnish with whatever makes your heart happy—granola, chopped nuts, a drizzle of maple syrup, or even a sprinkle of cinnamon. Then sit back and admire your creation like the culinary genius you are.
Why You’ll Love This Recipe
This Cashew Butter Pumpkin Pie Nice Cream is everything you didn’t know you needed in a dessert. It’s creamy without the cream, sweet without the sugar overload, and packed with fall flavors that’ll make you want to cozy up with a blanket and binge-watch your favorite shows. Plus, it’s vegan, gluten-free, and practically screams “I’m healthy!” even though it tastes like pure indulgence.
So go ahead—grab those bananas you’ve been ignoring on your counter, dust off your blender, and get ready to impress yourself (and maybe your friends if you feel like sharing). This recipe is proof that dessert doesn’t have to be complicated to be ridiculously delicious.
And remember: Life is better with nice cream. Especially when it tastes like pumpkin pie and cashew butter had a love child.
Enjoy!
Cashew Butter Pumpkin Pie Nice Cream Recipe
Ingredients:
3 ripe bananas, 2 tbsp cashew butter, 1/2 cup pumpkin puree, 1/2 tsp pumpkin pie spice
Instructions:
1. Slice bananas and freeze them overnight. 2. Place frozen bananas in a blender. 3. Add cashew butter, pumpkin puree, and pumpkin pie spice. 4. Blend until smooth. 5. Serve immediately or freeze for a firmer texture.
