The vegan pumpkin ice cream is a total treat, any time of the year! With no dairy and refined sugars, this is a nutritious ice cream to serve your family or atop your favorite
This ice cream was born in a very unlikely time of year. I certainly am not CRAVING cold treats, living in the chilly northwest assures that!
But I needed to do two things: clear my ice cream maker’s bowl out of the freezer for the season, AND make my ridiculously picky son a nutritious snack.
And as is sometimes the case: I got lucky. REALLY lucky.
And this time of year, the world EXPLODES with all things pumpkin! And what a pleasure it is! One of my favorites are my paleo vegan pumpkin snickerdoodles. As soon as I cook up my own winter squash and pumpkin…the baking frenzy begins!
One taste of this luscious ice cream will send you spinning into dessert heaven and you will wonder how something so darn easy and with a vegetable as a first ingredient could be so darn delicious.
But it is. And you should make this…now! Think gluten free pumpkin pie! a-la-mode!
Dairy free pumpkin ice cream serving suggestions:
I am sure y’all have some great ideas too…but here I are few ideas on things to add in or on top this luscious ice cream!
- candied pepitas, I mean it’s part of the pumpkin after all!
- toasted pecans, or paleo candied pecans
- cacao nibs, an unsweetened deep chocolate addition!
- chocolate, melted or otherwise! I have a paleo fudge sauce too!
- dried cranberries, easy to find apple juice sweetened ones if you like
- some paleo vegan toffee, crumbled up
- coconut whipped cream would make an excellent topping
Vegan pumpkin ice cream ingredient notes:
- Lucuma powder is most likely a new ingredient for you. It is made from a South American root that tastes more like a fruit than tuber and is touted as a superfood. In some instances, it adds a decidedly butterscotch flavor to foods. It really shines in this ice cream, but the ice cream will still be yummy without it. I have been testing recipes for Ricki’s new cookbook, and have used this in some pretty amazing Butterscotch Blondies of hers!!
- Want creamy ice cream??!! The water content of your pureed pumpkin or squash will effect the creaminess of ice cream The more water, the more ice crystals in the ice cream…therefore less creamy (think snow cone). Try and use the driest puree you can (cooking some of the water out is always an option, simmer over low heat until the volume is reduced!) In this batch, I used some fresh roasted butternut squash which is generally a much drier squash. Some cans I open are stiff and dry, while others are more soft and pliable. Kabocha and Buttercup are two more dry varieties I see often!
- I also know some of you will ask, using light coconut milk is totally fine! But know that in doing so, you are adding more WATER to the mixture, and the end result will not be as creamy (same concept as the squash puree!). AND if you can do dairy, then some raw cream instead of the coconut milk would work well too!
Here are some gluten free pumpkin recipes to get you going on a pumpkin kick!!
- My healthy pumpkin cake is gluten free and vegan and there is an optional caramel glaze that is bombtastic!
- This full meal paleo pumpkin smoothie uses many of fall’s best produce: pumpkin, apples, and fresh cranberries!
- Wonderfully moist and tender, these paleo butternut muffins are made with cocoa powder for a healthy chocolaty treat!
- These savory Harry Potter inspired gluten free pumpkin pasties are something to write home about: amazing!!!
Like pumpkin? Click here to see all my recipes that include pumpkin or squash!! There’s kind of a lot…I may have a problem!
No ice cream maker? No problem!!
Making your own vegan ice cream without an ice cream maker is totally an option! Simply pre freeze a bread loaf pan in the freezer. Then:
- pour pumpkin mixture into the frozen pan, place back in the freezer
- for the first hour or so, stir the mixture every 15 minutes to ensure even cooling
- continue to freeze until desired texture achieved
Paleo Pumpkin Ice Cream Recipe:
If you try this delectable dairy free ice cream, be sure to come back and let me know what you thought! Comment below!
Paleo Vegan Pumpkin Ice Cream
- 1 1/2 cups pumpkin or winter squash puree. I have used butternut, and kabocha, any sweet squash puree will work, the drier the better for the creamy factor!
- 14oz can full fat coconut milk see notes above in post. May also use 3/4cup soaked raw cashews and 1 cup any milk instead
- 1/2 cup palm sugar replace with erythritol for low carb
- 2 tablespoons lucuma powder optional, but this lends an unbelievable butterscotch flavor to the end product!
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon could use pumpkin pie spice if you enjoy it.
- 1/4 teaspoon liquid stevia or 3-4 tablespoons more palm sugar, optional. To personal taste.
- 1/4 teaspoon sea salt to taste
Some recipe success tips in the post above, be sure to read to ensure to get all the info!
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