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Paleo Pumpkin Ice Cream

Prep Time5 minutes
Cook Time10 minutes
Chill Time5 hours
Servings: 10 servings
Calories: 201kcal
Author: Jessica DeMay



  • 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.


Calories: 201kcal | Carbohydrates: 17g | Protein: 1g | Fat: 14g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 39mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.1mg