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Dairy-Free Pumpkin Ice Cream

dairy-free pumpkin ice cream
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Gluten-free, Paleo, and Dairy-Free Pumpkin Ice Cream is your new favorite, healthy fall recipe. It is simple to make with only 5 ingredients and the coconut cream makes it super creamy and delicious.

Making ice cream is one of my favorite things to do any time of the year but this pumpkin recipe may just be my favorite. It is so simple to make, quick from start to finish, easy enough for my young son to help and makes very few dirty dishes.

A couple of notes about this recipe. It is important to use coconut cream in this recipe and not just coconut milk. If you use coconut milk, you will have an icy mess and not creamy ice cream like you want! I like to have fun with the type of vanilla I use. In the most recent batch of this ice cream that I made, I used bourbon vanilla and it was delicious! Also, don’t add the vanilla when heating the coconut milk, you want to wait until it is cooled to add it. The little bit of alcohol that is in vanilla helps keep the ice cream softer in the freezer so that it isn’t so hard to scoop out.

My husband is addicted to this ice cream! He is hardly finished with dinner before he is scooping himself some of this pumpkin ice cream. He also loves sprinkling cocoa nibs on top for extra deliciousness.

You can also serve over a warm Gluten-Free Pumpkin Cookie and be in double dessert heaven with this pumpkin match-up.

Not sure how to roast a pumpkin? Read our quick how-to here!

Want more pumpkin recipes? Get our best pumpkin recipes here!

Serve this dairy-free pumpkin ice cream with a gluten-free pumpkin cookie for an extra treat with your treat. I’ll take double the pumpkin spice any day! – Alane

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Pumpkin Ice Cream

Gluten-free, Paleo, and Dairy-Free Pumpkin Ice Cream is your new favorite, healthy fall recipe. It is simple to make with only 5 ingredients and the coconut cream makes it super creamy and delicious. Serve it with cocoa nibs and our gluten-free pumpkin cookies for an extra treat with your treat.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Dairy-free, Gluten-free, Ice cream, paleo, Pumpkin
Servings: 10 people
Calories: 42kcal

Equipment

Ice cream maker
Saucepan
Large bowl
Measuring spoons
Dry measuring cups
Liquid measuring cups
Rubber Spatula
Ice cream scoop

Ingredients

Instructions

  • Stir all ingredients except maple syrup and vanilla until fully blended.
  • Heat in a saucepan on the stove on medium heat until it reaches a boil. Stir occasionally to keep from burning. Stir in maple syrup and continue stirring until fully combined.
  • Let cool to room temperature. You can place in the refrigerator or freezer to cool the mixture faster but do not allow it to freeze.
  • Add vanilla and stir to mix evenly.
  • Pour into ice cream maker.
  • Once the ice cream is finished being made, remove from the ice cream maker and put it in a freezer-safe container.
  • Add more pumpkin spice blend if you want a stronger flavor and add cocoa nibs (optional).
  • Sprinkle cocoa nibs on top for extra fun (optional).

Notes

  • Add other toppings when serving like fresh raspberries or homemade chocolate sauce!
  • Don't add the vanilla when heating the coconut milk, you want to wait until it is cooled to add it. The little bit of alcohol that is in vanilla helps keep the ice cream softer in the freezer so that it isn't so hard to scoop out.
  • It is important to use coconut cream in this recipe and not just coconut milk.
  • If you are not using pure vanilla extract, omit if you are following a paleo lifestyle.

Nutrition

Calories: 42kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 51mg | Fiber: 1g | Sugar: 10g | Vitamin A: 988IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Did you try this recipe?Mention @GetBurgerFit or tag #getburgerfit!

 

Pumpkin Spiced Blend low resolution
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5 from 1 vote

Pumpkin Spice Blend

This pumpkin spice blend can be made and stored in an airtight container for months. I love putting this blend in golden lattes, pancakes, spiced apples, and energy balls! Really, the options are endless. If you love pumpkin spice, this simple blend will have you enjoying it year round!
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Side Dish, Snack
Cuisine: American
Keyword: cinnamon, fall, ginger, Pumpkin, Pumpkin Spice, turmeric
Servings: 1 serving
Calories: 93kcal

Equipment

Small bowl
Airtight Container

Ingredients

  • 2 tbsp turmeric
  • 1 tbsp cinnamon
  • 1 tsp all-spice
  • 1 tsp ginger
  • ½ tsp cloves
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ tsp pepper

Instructions

  • Mix all ingredients together.
  • Store in an airtight container.

Nutrition

Calories: 93kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 1175mg | Potassium: 405mg | Fiber: 9g | Sugar: 1g | Vitamin C: 6mg | Calcium: 138mg | Iron: 7mg
Did you try this recipe?Mention @GetBurgerFit or tag #getburgerfit!

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Alane Boyd

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Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!

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Alane Boyd

Alane Boyd

Alane is the co-founder of BGBO Co, a business consulting company that helps business owners achieve their biggest goal and overcome their biggest obstacle. She is also the creator of BurgerFit and the host of Cooking with My Friends. Both were started to inspire people to eat healthier.

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