Paleo Pumpkin Ice Cream
Full of pumpkin flavor and spice! A perfect treat for autumn days!
Although fall is not a time where people are typically thinking about ice cream, pumpkin ice cream is still a must. This paleo version contains coconut milk, maple syrup, pumpkin pie spice, and real pumpkin. It's wonderfully creamy and delicious!
Pumpkin Puree
Typically I find that using ingredients in its purest form results in the best flavor. However, with this ice cream, canned pumpkin puree really works the best. Shocking, right?! The canned version is more dense which results in a richer flavor in a frozen dessert. So no need to make your own from scratch.
Coconut Milk
As stated in other posts, coconut milk can have a variety of flavors, depending on the brand. Some can have a bitter aftertaste and a real strong coconut flavor (which is fine for some recipes, as after all it is coconut milk). The brand I have found so far that has a clean taste without the strong coconut flavor is 365 Whole Foods Market brand. It's a great cream substitute for many different recipes and is my favorite for making ice cream. And remember that the full fat kind is what works best.
How to Make Paleo Pumpkin Ice Cream
To begin, shake the can of coconut milk. Pour half into a pot, whisk to reduce lumps, then lightly and evenly sprinkle the gelatin over the coconut milk. You don't want too much gelatin in one place as it can get lumpy. Gelatin helps to improve the texture and reduce ice crystals. It's a terrific stabilizer.
Set the timer for 10 minutes so the gelatin has time to bloom. During this time, add the rest of the ingredients to a blender. After 10 minutes, place the pot on the stove and turn the heat to medium. Heat the coconut milk until warm so that the gelatin can dissolve. Once you see the gelatin dissolving, whisk it into the coconut milk until it is fully combined and smooth. Then remove the pot and pour the mixture into the blender with the rest of the ingredients. Blend on medium to high for about one minute.
Once the paleo pumpkin ice cream ingredients is fully blended, pour the mixture into a bowl. Place it in the refrigerator for a minimum of an hour. Cooling the mixture helps to prepare it for the ice cream maker.
After an hour or so, remove the paleo pumpkin ice cream liquid from the refrigerator. Give it a whisk to smooth it out again, as a solid layer may form on top. Turn on the ice cream maker, then pour in the mixture as it's churning. Let the ice cream maker churn for a minimum of 20 minutes or until it is thick and creamy. At first it will be like soft serve ice cream. Remove it from the ice cream maker and scoop it into an airtight container. Place in the freezer for it to continue freezing until solid.
Paleo pumpkin ice cream is quite scoopable once solid. But if needed, let sit on the counter for a few minutes prior to serving. To keep, store in the freezer in the airtight container for up to 2 weeks.
Serve. Taste. Think of pumpkins. Enjoy!
Paleo Pumpkin Ice Cream
Equipment
- 1 ice cream maker
- 1 blender
Ingredients
- 1 can full fat coconut milk
- 1 tsp gelatin
- 1/2 cup canned pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 tsp sea salt
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Pour about half the can of coconut milk into a small pot (if it has hardened, scoop half the white cream and pour half the clear liquid into the pot). Whisk to reduce lumps. Evenly sprinkle a thin layer of gelatin over the coconut milk and let sit for 10 minutes.
- Meanwhile, add the rest of the ingredients to a blender.
- After 10 minutes, place the pot of coconut milk & gelatin on the stove and turn heat to medium. When the coconut milk is warm, slowly whisk the gelatin until it is dissolved.
- Remove the pot from the stove and pour the coconut milk/gelatin into the blender with the rest of the ingredients. Blend on medium high for about a minute until the mixture is very smooth.
- Pour mixture into a bowl and place in the refrigerator. Refrigerate for approximately one hour. Then remove and whisk until smooth if a solid layer has formed on top.
- Turn on the ice cream maker and pour in the mixture. Finish by churning for at least 20 minutes or until ice cream is thick and frozen. Scoop into an airtight container and place in the freezer where it will continue to freeze. Store for up to 2 weeks.If you do not have an ice cream maker, see notes below.
Notes
The quality of coconut milk can also have an impact on flavor, as some can have a bitter aftertaste. Organic canned coconut milk tends to have a purer flavor. My top three favorite brands are 365 Whole Foods Market, Wild Harvest, and Trader Joe's. If using Trader Joe's, the result may be icier since this coconut milk does not contain guar gum. 365 Whole Foods Market is my favorite coconut milk to use as a replacement for cream since it has a very mild taste.
This paleo pumpkin ice cream is a great treat, even for those who are ice cream lovers. It is quick to make and the instructions are clear and precise. I had my doubts about the it being as creamy as ice cream, but yes, it IS as creamy as ice cream. I’m looking forward to trying this on pumpkin pie.
The only part of executing this recipe that didn’t fare well for me was the “Shake a can of coconut milk”. I found that I had to empty the can into a bowl and whisk as the liquid wouldn’t blend in the can, shaking it didn’t help. I may try a different brand next time just to see if that makes a difference.
Give this paleo pumpkin ice cream a try, you will be glad you did.
Thank you for your review! I will take note of the coconut milk issue. Canned coconut milk can harden, especially in the winter. Otherwise I’m very glad to hear you enjoyed the ice cream!