This grain free, gluten and dairy free pumpkin ice cream is sure to become a new favorite. Easy to make, with a delicious pumpkin pie flavor!
So, yes we are heading into pumpkin season and weather, which happens to be an awesome time in New England. I love fall, pumpkins, football games, hiking, the changing colors. It’s all good. Finding good dairy free ice cream alternatives isn’t easy and I have not seen a dairy free pumpkin version yet either. No worries. This paleo pumpkin ice cream fits the bill. Just combine the ingredients, place in the fridge until cold and then into the ice cream maker.
Some other pumpkin recipes to try:
- One can coconut milk full fat
- 3/4 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 teaspoons and 1/2 pumpkin pie spice
- 1 teaspoon vanilla extract
Place all the ingredients except vanilla extract in a sauce pan on stove on medium low heat. Whisk ingredients until coconut milk melts and all ingredients are blended together.
Turn off heat and add vanilla extract.
Place mixture in a covered glass container and put in the fridge for several hours until very cold.
Once cold, pour into your ice cream maker and process via manufacturers directions.
This coconut milk ice cream is delicious consumed right away or store in freezer. If storing in freezer, take out of freeze about 10 minutes prior to serving so that it softens enough to scoop.
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