Pumpkin Ice Cream! (Dairy free)
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!
10 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 218 |
| Fat: | 15 g |
| Carbohydrates: | 19 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 30 mg |
| Fiber: | 2 g |
| Sugars: | 15 g |
| Calculated per serving. | |
Serves: 8
Ingredients
- 1.75 cup1.75 cup1.75 cup Coconut Cream
- .25 cup.25 cup.25 cup Cashew Butter
- 0.5 cup0.5 cup0.5 cup Pumpkin Purée
- .5 cup.5 cup.5 cup Pure Maple Syrup
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice, Optional*
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Coconut Milk
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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)
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