t-day series: paleo pumpkin pie ice cream

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!