t-day series: paleo pumpkin pie ice cream

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Paleo Pumpkin Pie Ice Cream

The weather is supposed to be 65 degrees and sunny here on Thursday, plus we are barbecuing our turkey this year. I thought this might be a fun dessert for our beachy t-day!

You do need an ice-cream maker for this one. I made this recipe from scratch, but you can always substitute canned pumpkin and packaged coconut milk. The ice-cream came out really smooth, but not as creamy as traditional dairy ice-cream. Nonetheless, it was delicious and such a perfect holiday treat!

 

Paleo Pumpkin Pie Ice Cream

Ingredients
2 cups coconut milk (homemade or I like this brand)
1 cup pureed pumpkin (I used kabocha squash or I like this brand)
1/3 cup coconut sugar (I use this kind)
1 teaspoon vanilla (I use this kind)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/4 teaspoon sea salt

  1. Whisk together all the ingredients until well combined.
  2. Place the mixture in your ice cream maker and freeze according to the manufacturer’s instructions.

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Comments

  1. Arsy says

    Hi Patrick! I should have been more clear. I used fresh kobucha squash that I pureed with a food processor. Hope that helps!