Thanks to Lacey at for this easy pumpkin ice cream recipe that is gluten, paleo, and dairy, free.


1 13.5 oz can full-fat coconut milk, refrigerated

1 cup fresh pumpkin puree

1/3 cup pure maple syrup

1 tsp pure vanilla extract

1/8 tsp sea salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp ground cloves

1/8 tsp ground allspice

Candied Pecans, optional topping


Line a loaf pan with wax or parchment paper and then set it aside.

In a large mixing bowl, combine the pumpkin puree, pure maple syrup, vanilla extract, sea salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and ground allspice and stir well.

In a separate large mixing bowl, add the can of full-fat coconut milk and beat using a mixer until smooth and whipped.

Add the whipped coconut milk to the pumpkin mixture, folding it in gradually, and stir gently until smooth.

Pour into the prepared loaf pan and then place in the freezer for 4-6 hours, or until solid enough to scoop.

Try sprinkling candied pecans over the top of this delicious pumpkin ice cream all Fall long.



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