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Paleo Vegan Pumpkin Ice Cream in a bowl on a blue background with a white linen

Paleo Vegan Pumpkin Ice Cream

5 from 2 votes
Paleo Vegan Pumpkin Ice Cream is a healthy fall dessert that's easy to make. Made with 5 simple ingredients, this dairy free ice cream is delicious & creamy
WW Freestyle Points 27
Prep Time : 5 minutes
Total Time : 5 minutes
Serves : 4 people
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  • Freeze ice cream base for 24 hours minimum prior to making ice cream. Do NOT skip this step, it will not work!
  • In a blender, combine all ingredients.
  • Pour ice cream mixture into frozen base and turn on ice cream maker per ice cream maker directions.
  • Churn for 30 minutes until the ice cream starts to look like thick soft serve.
  • The ice cream can be eaten at this point if you prefer soft ice cream. If you prefer harder ice cream, scoop mixture into a freezer safe pan (I used an 8x4 loaf pan), cover and freeze for 2.5 hours.
  • Note: lf you keep this in the freezer for more than 2.5 hours, it will become very hard. Allow the ice cream to sit out for about 20 minutes or microwave for 20 seconds in a microwave safe dish before enjoying for best texture.


Can I make this ice cream without an ice cream maker?
No, I'm sorry but you can't make this ice cream without an ice cream maker. It will not come out the same! Instead of creamy, soft ice cream, you'll be left with an icy, almost watery pumpkin mess. Just don't do it.  If you want to make this ice cream, you need an ice cream maker.

Nutrition Facts

Nutrition Facts
Paleo Vegan Pumpkin Ice Cream
Amount Per Serving (1 cup)
Calories 419 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 28g175%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 5mg0%
Potassium 155mg4%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 4766IU95%
Vitamin C 1mg1%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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