Paleo Vegan Pumpkin Ice Cream
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
Servings 4 people
Calories 903kcal
WW Freestyle Points 27
Ingredients
- 2 14 oz cans full fat coconut milk
- ½ cup pumpkin puree
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
Instructions
- 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.
Notes
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 g)
Calories 903
Calories from Fat 756
% Daily Value*
Fat 84g129%
Saturated Fat 1g6%
Sodium 6mg0%
Potassium 154mg4%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 25g28%
Protein 1g2%
Vitamin A 4766IU95%
Vitamin C 1mg1%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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