Healthy Pumpkin Ice Cream
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Paleo friendly healthy pumpkin ice cream made with simple ingredients and no refined sugar. The perfect summer to fall transition treat! The pumpkin flavor in ice cream is just irresistible, too!
Seriously, pumpkin is NEVER a flavor I would seek out for ice cream, but once you try it you are going to be in awe!
Why You’ll Love Homemade Healthy Pumpkin Ice Cream
- It’s allergy friendly! Gluten free, dairy free, and vegan
- No ice cream maker is needed
- There are no artificial dyes
- The flavor is unbelievable
- It’s the perfect summer-to-fall transition treat!
Key Ingredients for Vegan Pumpkin Ice Cream
- Coconut Cream – a dairy free alternative for heavy creamy. When frozen coconut cream (just the thick part from a can of coconut milk), turns incredibly creamy
- Cashew Butter – very neutral in taste, while it also contributes to the creaminess, without adding too much coconut flavor
- Pure Maple Syrup – adds sweetness to the ice cream. Pure maple syrup (NOT the same as “pancake syrup,” which contains high fructose corn syrup and added sugars) has a lower glycemic index than table sugar. Pure maple syrup also contains vitamin B2, manganese, and small amounts of calcium, potassium, magnesium, and zinc
- Pumpkin Puree– a must to bring out the pumpkin flavor!
- Pure Vanilla Extract – provides traditional ice cream flavor
Serves: 8
Ingredients
- 1 3/4 cup Coconut Cream
- 1/4 cup Cashew Butter
- 1/2 cup Pumpkin Purée
- 1/2 cup Pure Maple Syrup
- 1 tsp Cinnamon, Ground
- 1 tsp Pumpkin Pie Spice, Optional*
- 1 tsp Pure Vanilla Extract
- 2 – 4 Tbsp Coconut Milk
Process
- Process all ingredients together, minus the coconut milk, in a processor or high speed blender
- pour into mini silicone muffins liner or ice cube tray and freeze for 3 hours
- remove your frozen cubes and blend those with a few tbsp of coconut milk (leftover from just the thick cream cream that you used prior), scraping the sides regularly
- pour into loaf tin and freeze for 3+ hours
- enjoy with melted chocolate or chocolate sprinkles!
- once frozen overnight you’ll need to let it thaw at room temp for 15min before consuming (or microwave for a few seconds until soft)
Kitchen Tools Needed
- Loaf tin– it’s depth is needed for ice cream to freeze fully throughout, without getting icy around the edges, which is more likely with a shallow but larger dish
- Blender or food processor – you will need to blend all ingredients together until completely smooth
- Mini silicone muffin pan, or silicone ice cube tray – pouring the liquid ice cream into the mini liners, and then allowing to freeze fully, before blending again and pouring into a loaf tin allows the mixture to become creamy all throughout, again, not leaving any icy spots in your homemade ice cream
Variations for Dietary Preferences
- Coconut cream is a main component of this base, however if not dairy free you can use a mixture of cottage cheese & cashew butter to achieve that creaminess
- Use 16oz cottage cheese + 1/2 cashew butter, leaving the other ingredients the same
- Can use sunbutter or even frozen banana in place of the cashew butter
Notes
Coconut cream is just the thick part- do not use the watery coconut milk
You can probably half the coconut cream with full fat cottage cheese for a higher protein ice cream. I recently tried that on a vegan ice cream recipe of mine and it worked great!
Lastly, if you give this Pumpkin Ice Cream a try I would love if you could leave a comment below! Or tag me on social media so I can see your version!
Ingredients
- 1 3/4 cup Coconut Cream
- 1/4 cup Cashew Butter
- 1/2 cup Pumpkin Purée
- 1/2 cup Pure Maple Syrup
- 1 tsp Cinnamon Ground
- 1 tsp Pumpkin Pie Spice Optional*
- 1 tsp Pure Vanilla Extract
- 2 – 4 Tbsp Coconut Milk
Instructions
- Process all ingredients together, minus the coconut milk, in a processor or high speed blender
- pour into mini silicone muffins liner or ice cube tray and freeze for 3 hours
- remove your frozen cubes and blend those with a few tbsp of coconut milk (leftover from just the thick cream cream that you used prior), scraping the sides regularly
- pour into loaf tin and freeze for 3+ hours
- enjoy with melted chocolate or chocolate sprinkles!
- once frozen overnight you’ll need to let it thaw at room temp for 15min before consuming (or microwave for a few seconds until soft)