Pumpkin Ice Cream

5 from 1 vote

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: people

Calories: 42kcal

Equipment

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

Ingredients

Coconut cream
1½ tbsp pumpkin spice blend
⅓ cup honey or maple syrup
1 cup pumpkin
1½ tsp pure vanilla extract
Cocoa nibs (optional)

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