Vegan Pumpkin Cheesecake Nice Cream

Name: Vegan Pumpkin Cheesecake Nice Cream
Cook time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 2 bananas, sliced and frozen; 1/4 cup coconut cream; 1/2-1 cup of frozen roasted sweet potato (place a sweet potato aka yam in the oven for 45 mins-1 hr at 450F then freeze overnight); 1 1/2 tbs almond butter; 2-3 medjool dates, pitted; 1/2 tsp pumpkin pie spice; 1 inch piece of ginger (grated if you don’t have a high speed blender); 1/2 tsp vanilla extract

3 steps

Cook:5min

Updated at: Wed, 27 Sep 2023 20:14:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories823.3 kcal (41%)

Total Fat20.3 g (29%)

Carbs162.9 g (63%)

Sugars85.3 g (95%)

Protein11 g (22%)

Sodium139.6 mg (7%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

2bananas

sliced and frozen

¼ cupcoconut cream

½ cupfrozen roasted sweet potato

place a sweet potato aka yam in the oven for 45 mins-1 hr at 450F then freeze overnight

1 ½ Tbsalmond butter

2medjool dates

pitted

½ tsppumpkin pie spice

1 inchginger

piece, grated if you don’t have a high speed blender

½ tspvanilla extract

Instructions

Step 1

Add all ingredients blender or food processor until smooth.

Step 2

Top with vegan whipped cream (find my 4 ingredient vegan whipped cream recipe on my blog at justinecooksvegan.com, by googling “Justine cooks vegan whipped cream” or linked in my stories today!)

Step 3

Enjoy!