Vegan Pumpkin Pie Ice Cream
- 1 (15-oz.) can organic pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 cup carrot juice
- 8 pitted medjool dates
- 6 frozen bananas
Blend the pumpkin, spice, vanilla extract, carrot juice, and dates until smooth.
Transfer to a shallow pan or ice cube tray. Freeze overnight.
Break apart the pumpkin mixture. Add to a blender/food processor with the frozen bananas. Blend until smooth and creamy.
Eat immediately as soft serve or freezer for 2-3 hours for a scoop-able ice cream. You can keep leftovers in the freezer for up to 3 days, just remove 5-10 minutes before scooping and eating.