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–+ servings
Servings: 8

Pumpkin Ice Cream

This pumpkin ice cream made with pumpkin puree, pumpkin spice, and coconut cream is the perfect non dairy, no guilt dessert this fall
Prep: 15 minutes
Freeze: 4 hours
Total: 4 hours 15 minutes
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Ingredients 

  • 2 x 14 oz cans full-fat unsweetened coconut milk, refrigerated overnight
  • 2 x 14 oz cans or 3-1/2 cups homemade pumpkin puree
  • 1/4 cup maple syrup or raw honey
  • 1 1/2 tsp pumpkin pie spice
  • 2 tsps vanilla extract
  • 1/4 tsp fine sea salt
  • Topping: chopped toasted pecans or walnuts

Instructions 

  • Your coconut milk needs to be refrigerated overnight prior to preparation.
  • Carefully open the coconut milk cans. Use a spoon to skim off the thickened top layer into a high-speed blender or food processor. Reserve the watery liquid for another purpose such as smoothies. It keeps well refrigerated for up to 5 days. Or freeze into silicone molds for up to 3 months.
  • Add your pumpkin puree and the remaining ice cream ingredients over the cream into your food processor.
  • Process for 1-2 minutes, or until well blended and smooth.
  • Transfer this mixture to a freezer-safe container and freeze for at least 4 hours or overnight.
  • Before serving, let your ice cream sit on the counter for about 5 minutes to soften just a bit then scoop into ice-cream dishes.
  • Top with chopped toasted nuts and a pinch of cinnamon if desired and enjoy!

Nutrition

Calories: 293kcal, Carbohydrates: 21g, Protein: 3g, Fat: 24g, Saturated Fat: 21g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 94mg, Potassium: 492mg, Fiber: 5g, Sugar: 13g, Vitamin A: 15443IU, Vitamin C: 7mg, Calcium: 55mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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