Thanksgiving "Ice Cream"

Finally, a seasonal soy-free, gluten-free, dairy-free, guilt-free "ice cream"!

Amazing how the addition of carrot and nutmeg to the basic Banana "Ice Cream" recipe completely transforms this dessert into a dish that will make your friends and family begging for more.

Thanksgiving "Ice Cream"

Yields 1 serving


  • 1 frozen banana*
  • 1 carrot
  • 1/2 tsp cinnamon**
  • 1/8 tsp nutmeg**
  • 1/2-1 tbsp almond butter (optional)
  • Less than a splash of almond milk to help blend (optional)


*Before you freeze the bananas, peel them and cut into fourths. Freeze for at least a day (more days is better) before using in this recipe. [Read More: How to Freeze Bananas to Use in Smoothies]

**Alternatively, pumpkin pie spice can be used instead of the cinnamon and nutmeg - measurements are approximate, so adjust to your taste


Put frozen banana into food processor and blend until it reaches the consistency of ice cream. You may need to stop occasionally to scrape down the sides.

Add the remaining ingredients and blend until smooth. Add more spices to taste. Sprinkle spices on top of "ice cream" to finish it off. Serve and enjoy!

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