Pumpkin Ice Cream

Paleo friendly 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!

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

1. Process all ingredients together, minus the coconut milk, in a processor or high speed blender
2. pour into mini silicone muffins liner or ice cube tray and freeze for 3 hours
3. 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
4. pour into loaf tin and freeze for 3+ hours
5. enjoy with melted chocolate or chocolate sprinkles!
6. 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)

Pumpkin Ice Cream

Print Pin Rate

Prep Time: 10 minutes minutes

Servings: 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

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)

Video