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
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
- Whisk together all the ingredients until well combined.
Place the mixture in your ice cream maker and freeze according to the manufacturer’s instructions.
Patrick Timpone says
Can you recommend a good raw substitute for canned pumpkin puree? I don’t like stuff in cans but still want to see if I can make this.
Hi Patrick! I should have been more clear. I used fresh kobucha squash that I pureed with a food processor. Hope that helps!