Pumpkin Ice Cream (Dairy Free)

Pumpkins have been on my mind a lot lately. I’ve been seeing pumpkin chocolate chip cookies and pumpkin pies in the grocery stores for several months. Not to mention, I carved pumpkins just a few weeks ago with my family. There’s even a welcome sign in the shape of a pumpkin on my front door to welcome guests šŸ™‚

I realized today that itĀ has been a long time sinceĀ IĀ last used my ice cream maker and I needed (yes, needed!) to make some homemade ice cream.Ā  I spotted a can of pure pumpkinĀ  and a light bulb went off in my head…why don’t IĀ use this and turn it into ice cream?!

I’ll admit, I wasn’t sure if this recipe would work or not. But to my delight it did and it tastes wonderful. And did I mention it is healthy??? Pumpkin is packed with antioxidants, Vitamin A, B Vitamins and fiber. I hope you are enjoying the beauty of Autumn.

15 ounces of fresh, cooked pumpkin or canned pure pumpkin
2 cans coconut milk
3/4 cup coconut sugar
4 egg yolks
2 tablespoons guar gum
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon sea salt

Add all ingredients to a medium size pot and heat over medium heat. Whisk continuously while mixture begins to thicken, After mixture has boiled, remove from heat and let cool for 30 minutes.

Once mixture has completely cooled off, pour into a Vitamix or Blender. Blend until smooth for several minutes. Place Vitamix in the refrigerator for 1 hour to cool. Pour into ice cream maker and process according to instructions (generally about 30 minutes.) Serve immediately or freeze for later use. I shared this recipe on Sweet Tooth Friday and Cook it Allergy Free.

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