Dairy Queen Pumpkin Pie Blizzard (Vegan)
This copycat dairy queen pumpkin pie blizzard might even be better than the real deal! It's made vegan, gluten-free, and refined sugar-free and packs a punch of healthy fats, protein, and fiber, to keep your blood sugar balanced. Don't even get me started on the cookie dough chunks.. this is the perfect fall treat!
Ingredients
"Ice Cream"
- 1/2-1 banana, sliced & frozen (Use 1/2 for less banana flavor & add the maple syrup for sweeteness)
- 1/3 cup pumpkin purée, frozen into cubes
- 1/3 cup coconut cream, frozen into cubes *Solid part from canned coconut milk. See notes for subs
- 1 tbsp ground flax seeds
- 1 serving of your favorite vanilla protein powder *See notes
- 2 tsp pumpkin pie spice
- 2 tbsp nut/seed butter *See notes
- 1-2 tbsp maple syrup (optional)
- 1 tsp vanilla
- milk of choice, as needed
Dough Bites:
- 2 tbsp vanilla protein powder
- 2 tbsp nut butter
- 2 tbsp almond flour or oat flour
- 2 tbsp coconut sugar or monk fruit
- 1-2 tbsp milk, as needed
Instructions
Dough Bites:
- Mix everything together until dough forms. If your dough is too wet, add another tbsp or 2 of flour.
- Roll the dough into balls and place in the freezer until ready to use.
"Ice Cream"
- Add everything to a high-powdered blender, blending until smooth, adding a little milk at a time. You want to use as little as possible to get that super thick consistency. Taste and adjust as you'd like!
- Pour the ice cream into your cup, layering with the optional coconut yogurt or whipped topping and dough bites. Enjoy!
Notes
*You can leave the protein powder out! Just blend and adjust the sweetness as you'd like.
You can omit the coconut milk cubes but it does make it extra creamy.
**Any nut or seed butter will work, but I highly recommend NOT using peanut butter. Cashew or almond taste best!