I never realized how simple nice cream (a healthier ice cream alternative) is to make until Cori brought some to the studio and everyone got to try it. Have you ever made nice cream at home?
With just a few ingredients, nice cream is lighter than traditional ice cream, quick to prepare, and surprisingly tasty. If you love rich flavors, you won’t miss the dairy — this pumpkin chai version tastes like autumn in a bowl.
We mixed up a batch of pumpkin chai nice cream to share. It’s creamy, spiced, and easy to customize. Read on for the full recipe and tips.
Pumpkin Chai Nice Cream Ingredients
(Makes 4–6 servings)
- 3–4 ripe bananas
- 1/3 cup chai concentrate
- 1/2 teaspoon vanilla extract
- Pumpkin pie spice, to taste (use your favorite blend)
Pumpkin Chai Nice Cream Recipe
1. Peel and cut the bananas into 2–3 pieces each so they’re easier to blend. Place the banana pieces in an airtight bag or container and freeze overnight (or until fully frozen).
2. When the bananas are frozen, add them to a high-speed blender or food processor with the chai concentrate, vanilla, and pumpkin pie spice. Blend until the mixture becomes smooth and resembles soft-serve ice cream. You may need to stop and scrape the sides a few times. If the blender struggles, let the bananas soften for a minute or add the chai in small increments.
3. Transfer the blended mixture to a medium bowl or loaf pan and freeze for a few hours or overnight until firm enough to scoop.
4. Scoop into cones or bowls and enjoy immediately. For texture and extra flavor, sprinkle toasted pumpkin seeds, cocoa nibs, or a pinch more pumpkin spice on top.
Recipe: Cori Maass
Photos: Brittni Mehlhoff
Would you trade your usual ice cream for a bowl of fall nice cream? This recipe is a great intro if you want a naturally sweet, dairy-free treat that highlights seasonal spices.