Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • Prep-time: / Ready In:
  • Makes 1 quart

Add some vegetable goodness to dessert by using naturally sweet butternut squash puree in this frozen dairy-free treat. The squash balances the banana in the base and highlights the roasted flavor of the pecans. For more nice cream recipes and tips, check out our Beginner’s Guide to Nice Cream


  • 1 15-oz. can butternut squash puree (1½ cups)
  • 2 cups frozen banana pieces (2 large bananas)
  • 3 tablespoons pure maple syrup
  • 1 to 2 tablespoons unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • ¼ teaspoon pure vanilla extract
  • ⅓ cup chopped toasted pecans


  1. Line a small baking sheet with parchment paper. Use a spoon to drop squash puree into small mounds on parchment; freeze until solid.
  2. In a high-speed blender or food processor combine frozen squash mounds and banana pieces; pulse or blend on low to medium-low until crumbly, stopping and scraping down sides once or twice. Add maple syrup, 1 Tbsp. milk, and the vanilla; blend continuously 30 seconds to 1 minute or until smooth and creamy, adding more milk if needed. Stir in pecans.
  3. Serve immediately or transfer to a 1-quart container and store in the freezer up to 1 week.

Comments (7)

(5 from 2 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Joanie2 months ago
Do you want to report this comment as inappropriate?

I must have frozen my butternut too long. It was hard as a rock and it had to let it thaw several hours in order to be able to make the recipe. We loved the butternut pecan nice cream. Next time I will “barely” freeze the butternut.
Thanks so much for the great recipe!!!

Marianne Heath3 months ago
Do you want to report this comment as inappropriate?

I’m allergic to banana. What can I use to substitute?

Herb Brackman6 days ago
Do you want to report this comment as inappropriate?

Dates are often a good substitute for bananas. I’ll bet, in this recipe, dates would be terrific!

Cheri3 weeks ago
Do you want to report this comment as inappropriate?

My daughter, who doesn’t like bananas, substitutes cooked golden beets. She makes a big batch of them in the Instant Pot and freezes them to use when she wants them.

Merrill3 months ago
Do you want to report this comment as inappropriate?

Sounds delicious! Is there a banana substitute by any chance. Sometimes blended bananas don’t agree with me.

SmileOn3 months ago
Do you want to report this comment as inappropriate?

Haven’t tried it, but the two are pretty interchangeable in most recipes. I think I might just do that myself. I love almost anything with pumpkin in it.

Jen3 months ago
Do you want to report this comment as inappropriate?

Can we sub pumpkin puree?

Learn how to cookplant-based meals at home


Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app


Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

see more from this author
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap