Pumpkin Spice ice cream anyone? Are you getting tired of all the pumpkin desserts yet? We are definitely not! If you’re still excited about pumpkin recipes, you have to try out this pumpkin ice cream! It is vegan, dairy free, gluten-free, paleo, and can even be made sugar-free! It’s so good!
This pumpkin ice cream requires only 6 ingredients – canned coconut milk, pumpkin purée, vanilla extract, sweetener of choice, pumpkin pie spice, and cinnamon! We love to pair it with my pumpkin or sweet potato brownies! Here’s the recipe.
Ingredients:
1 (14oz) can full fat coconut milk
1/4 cup + 2 TBS maple syrup or honey (see notes for a sugar free option)
1 cup pumpkin purée
1 tsp vanilla
3/4 tsp cinnamon
3/4 tsp pumpkin pie spice
Recommended Mix-Ins:
Chopped Pecans
Chocolate Chips
Brownie Bites (try my sweet potato or pumpkin brownies!)
Directions:
Measure all your ingredients.
Blend your coconut milk, pumpkin purée, sweetener, vanilla extract and spices in a high speed blender or whip in a large bowl with an electric mixer or whisk.
Taste your ice cream mixture and add more sweetener or spices if desired. Stir in any mix-ins of choice (chocolate chips, brownie bites, pecans, etc).
Transfer your mixture to a freezer friendly dish (with a lid) and freeze for 6-8 hours. If you have an ice cream maker, you could transfer the mixture now and use that instead of freezing.
Remove from the freezer after 6+ hours and let it sit out for 5-10 minutes before scooping.
Serve and enjoy! Freeze any leftovers for later!
Notes:
Use a sugar free, liquid sugar replacement to keep it sugar free (if it’s not a 1-1 sugar replacement, adjust accordingly).
Use sugar free chocolate chips to keep it sugar free and dairy free chocolate chips to keep it dairy free/vegan!
Use a high quality canned coconut milk brand to avoid an icy ice cream consistency.
Who’s down to try this delicious pumpkin ice cream?
