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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.