Pumpkin Pie Ice Cream Bars — vegan, gluten free, paleo, grain free, low carb, and sugar free friendly! These pumpkin pie ice cream bars are the perfect treat to make as we transition to fall. The weather is still warm, yet fall is in the air. Pumpkin pie ice cream bars are just what you need!
To keep the recipe vegan/dairy free use dairy free yogurt. To keep the recipe low carb/sugar free, use sugar free maple syrup. Here’s the recipe!
1 cup almond flour
1/4 tsp salt
3 TBS maple syrup
Pumpkin Ice Cream Ingredients:
3/4 cup full fat yogurt of choice (see notes)
1/2 cup pumpkin purée
1/3 cup maple syrup (see notes)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp vanilla extract
In a large dish mix together your crust ingredients until a crust forms (I like to mix it into a ball).
Spread a sheet of parchment paper over a loaf pan and drop your crust “ball” onto the parchment paper.
Use a separate piece of parchment paper to spread and smooth out the crust with your hand until the crust is smooth and covers the bottom of the pan. Set aside.
In a medium sized bowl combine your pumpkin ice cream ingredients and whisk until smooth and creamy.
Pour your creamy ice cream mixture over your prepared crust.
Optional — drizzle some yogurt onto the top of your ice cream mixture and sprinkle with cinnamon then gently swirl them in with a butter knife.
Place your dessert in the freezer for 4-5 hours, until fully hardened.
Remove your dessert from the freezer after it is hardened and slice into 8 squares.
Serve the ice cream bars immediately or continue to freeze until serving. Remove from the freezer several minutes before enjoying so they soften a bit.
Store in the freezer for 2-3 months.
To keep the recipe sugar free/low carb, simply use a sugar free maple syrup in this recipe.
To keep the recipe vegan/dairy free, simple use a dairy free yogurt in this recipe.
If you have tried this recipe, I would love to hear your feedback in the comments below!