Who says you can’t enjoy nice cream in the fall? Forget what you heard—you absolutely can! It’s a classic that pairs wonderfully with warm baked desserts or is perfect to enjoy on its own. With the dates adding a unique caramel flavor along with a hint of spice, you’ll keep this recipe around for any time of the year.
5 Barhi or Medjool dates, pitted
2 frozen bananas (thawed for 10-15 minutes to soften)
½ cup pecans, chopped fine or blended into a paste (or 3-4 tablespoons pecan butter)
1 teaspoon pumpkin spice
more chopped pecans for topping (optional)
- Soak dates in water for a minimum of 30 minutes, then drain and blend in a high-powered blender until they become a paste. Add a teaspoon of water at a time, if needed, to help the blending process. When done, transfer the date paste into a bowl and set aside.
- Break the bananas in half, then add bananas, pecans, and pumpkin spice to a food processor or high-powered blender. Blend until a creamy mixture is achieved. Stir in date paste.
- Pour mixture into a freezer-safe pan and freeze for at least one hour to firm up before serving. If frozen longer or overnight, soften as needed before serving.
Feel free to top with more chopped pecans right before eating, and dig in!
After her beloved grandmother’s passing in 2010, Tiffany immediately knew that her approach to nutrition had to change. Starting as a pescatarian and then transitioning further over time, a whole-food, plant-based life was born. Committed to this very new way of living, she immersed herself in plant-based learning—and continues to do so.
Tiffany is a licensed Food for Life Instructor with the Physicians Committee for Responsible Medicine. She holds a Certificate in Plant-Based Nutrition from Cornell as well as Culinary Plant-Based Certification from Rouxbe’s Forks Over Knives Culinary School. She has also earned her Health & Wellness Coach Certification with an emphasis on lifestyle medicine from Wellcoaches School of Coaching and has completed the Culinary Coaching Health Education Certification from Harvard University. Her mission is to spread the “good news about plants,” which she will continue to do passionately for anybody who can hear the sound of her voice.