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  • 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

Ingredients

  • 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

Instructions

  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 (4)

(5 from 2 votes)
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Marianne Heath2 weeks ago
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I’m allergic to banana. What can I use to substitute?

Merrill2 weeks ago
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Sounds delicious! Is there a banana substitute by any chance. Sometimes blended bananas don’t agree with me.
Thanks!

SmileOn2 weeks ago
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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.

Jen2 weeks ago
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Can we sub pumpkin puree?

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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.

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