This Paleo Pumpkin Ice Cream has all the spices of pumpkin pie and is so creamy and delicious! Only 6 ingredients, it's dairy free, naturally sweetened and easy to make!
I have always loved everything pumpkin- long before it was cool 🙂 I remember when I was a teenager making pumpkin bread, cookies, cake- pretty much anything I could once fall came around. This is the first time I have tried pumpkin ice cream though and oh- it did not disappoint! All my favorite flavors packed in a frozen dessert-yum!
It is so easy to make- only 6 ingredients and less than 10 minutes of prep. It does have to chill in the fridge before churning so you have to plan ahead a little. Once you put it in the ice cream maker, you can eat it right away at the consistency of soft serve, or freeze it for a harder ice cream.
Ice Cream Ingredients
The flavor of this ice cream is incredible! It tastes just like pumpkin pie, but in ice cream form. Maple syrup is the perfect sweetener for it because it pairs so well with the pumpkin and spices. Full fat coconut milk keeps this ice cream so creamy. The gelatin keeps it from getting icy in the freezer, so that is an important ingredient.
Using the ice cream maker
An ice cream maker is an important part of this recipe. Freeze the base and then it's ready to use. It churns this up in just minutes and is so simple to use.
This frozen delight combines the warm, comforting taste of pumpkin with the cool and refreshing qualities of ice cream, resulting in a dessert that's both comforting and indulgent.
Make sure to check out my other ice cream recipes:
- Paleo Chocolate Almond Butter Ice Cream
- Vegan Paleo Cinnamon Roll Ice Cream
- Paleo Cookie Dough Ice Cream
- Butter Pecan Ice Cream
Paleo Pumpkin Ice Cream
- Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
- In a small sauce pan, combine pumpkin, coconut milk, and maple syrup. Whisk together until smooth.
- Sprinkle gelatin on top of mixture and let bloom for 5 minutes.
- After 5 minutes, turn the heat on medium and whisk the gelatin in.
- Add in the pumpkin pie spice and cinnamon and cook mixture until warmed and smooth. Make sure no lumps remain. It does not need to come to a boil.
- Pour into a glass container and refrigerate until cool- 5 hours to overnight.
- Once cooled, pour into ice cream maker and follow manufacturers instructions for churning. Mine takes about 20 minutes.
- Pour into a loaf pan and keep in the freezer.
- Let sit at room temperature 10 minutes before scooping to soften to scoop-able consistency.