- Prep-time: / Ready In:
- Makes 1 quart
- Serving size: 1 cup
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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
- Line a small baking sheet with parchment paper. Use a spoon to drop squash puree into small mounds on parchment; freeze until solid.
- 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.
- Serve immediately or transfer to a 1-quart container and store in the freezer up to 1 week.
Nutritional Information:
Per serving (1 cup): 208 calories, 39 g carbohydrates, 2.6 g protein, 6.6 g total fat, 0.6 g saturated fat, 0 g cholesterol, 7 mg sodium, 4.7 g fiber, 20 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (11)
(5 from 4 votes)The grandchildren loved it and asked for second helping!
I really enjoyed this treat. I made it with pumpkin since I did not have any butternut squash. My daughter thought it tasted like bananas, but I felt it was a good substitute for ice cream when I get the urge for it It was really hard. I think I’d let the squash not get so hard. It was hard on the motor of my vitamix.
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!!!
I’m allergic to banana. What can I use to substitute?
Sounds delicious! Is there a banana substitute by any chance. Sometimes blended bananas don’t agree with me. Thanks!
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.
Dates are often a good substitute for bananas. I'll bet, in this recipe, dates would be terrific!
White flesh sweet potatoes!
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.
Can we sub pumpkin puree?
Jen, yep, pumpkin puree will work just fine. Canned pumpkin puree is often made from butternut squash anyway.