How To Make Paleo Pumpkin Ice Cream!

Pumpkin coconut ice cream is creamy and delicious dairy-free ice cream!  Just a few ingredients are needed for this vegan ice cream!   Super easy to make, with a delicious pumpkin pie flavor!

Dairy-Free Pumpkin Ice Cream:

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.

How To Make Your Vegan Pumpkin Ice Cream:

1. Place all ingredients (except vanilla extract) in a saucepan over medium heat.
2. Whisk ingredients until the organic coconut milk is melted and ingredients combined.
3. Turn off heat, add vanilla extract.
4. Place mixture in an airtight container in the refrigerator for several hours until very cold.
5. Pour into ice cream machine and process via manufacturer’s instructions.

Enjoy straight out the ice cream maker as a soft-serve consistency, or freeze for an hour for ice cream “scoops”.

Ready for the freezer.

Coconut Milk Ice Cream:

• Chocolate Chip Coconut Ice Cream
• Chocolate Coconut Ice Cream

Dairy-Free Ice Cream:

• Banana Ice Cream
• Chocolate Banana Ice Cream
• Peanut Butter Banana Ice Cream

Pumpkin Recipes:

• Cinnamon Roasted Pumpkin Seeds
• Pumpkin Waffles
• Pumpkin Spice Latte

5 from 1 vote

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The Best Paleo Pumpkin Ice Cream!

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Pumpkin coconut ice cream is creamy and delicious dairy-free ice cream!  Just a few ingredients are needed for this vegan ice cream!   Super easy to make, with a delicious pumpkin pie flavor!

Course: Dessert, Vegan "Ice Cream"

Cuisine: American, Dessert

Servings: 4

Calories: 235 kcal

Author: Christine Galvani

Ingredients

• One can coconut milk (full fat)
• 3/4 cup pumpkin puree
• 2 tablespoons maple syrup
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions

1. Place all the ingredients except vanilla extract in a saucepan on the stove on medium-low heat. Whisk ingredients until coconut milk melts and all ingredients are blended together.

2. Turn off heat and add vanilla extract.

3. Place mixture in a covered glass container and put in the fridge for several hours until very cold.

4. Once cold, pour into your ice cream maker and process via manufacturer's directions.

5. This coconut milk ice cream is delicious consumed right away or store in the freezer. If storing in the freezer, take out of freeze about 10 minutes prior to serving so that it softens enough to scoop.

Nutrition Facts

The Best Paleo Pumpkin Ice Cream!

Amount Per Serving

Calories 235 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 18g90%

Sodium 15mg1%

Potassium 327mg9%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 7g8%

Protein 2g4%

Vitamin A 7150IU143%

Vitamin C 2.9mg4%

Calcium 43mg4%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.