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Paleo Pumpkin Ice Cream - 24 Carrot Kitchen
5 from 1 vote

The Best 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!

Course Dessert, Vegan "Ice Cream"
Cuisine American, Dessert
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 235 kcal
Author Christine Galvani


  • 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


  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.