Homemade Creamy Pumpkin Ice Cream
My homemade creamy pumpkin ice cream will satisfy your deepest pumpkin cravings! This recipe is dairy-free, refined sugar free, paleo, and vegan-friendly.
Servings: 8 servings
Calories: 266kcal
Ingredients
- 1 can coconut milk
- ¾ cup cashews raw
- ¾ cup maple syrup
- ½ pumpkin puree
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
Instructions
- 24 hours before making ice cream freeze your ice cream maker bowl.
- In a blender combine coconut milk, cashews, maple syrup, pumpkin, salt, vanilla, and spices.
- Blend on high for 1 minutes or until smooth.
- Transfer ice cream base into the ice cream maker bowl. Churn for 20 minutes or until thick and creamy.
- Transfer to a loaf pan or air-tight container and freeze for at least 8 hours.
Notes
This recipe is packed full of pumpkin pie flavor! If you don't like intense flavors decrease the amount of pumpkin pie spice.
Recipe adapted from whatgreatgrandmaate, which I have tweaked over the years.
Nutrition
Calories: 266kcal | Carbohydrates: 27g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 157mg | Potassium: 283mg | Fiber: 2g | Sugar: 21g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg