October in LA is still pretty warm, so what better way to celebrate the fall than a paleo and vegan friendly pumpkin ice cream. I naturally sweetened this recipe with dates, and used full fat coconut milk to make it dairy free. I also used a pumpkin pie spice blend from Frontier, which is just a mix of cinnamon, ginger, cloves, and nutmeg. The end result is an ice cream that tastes just like pumpkin pie filling.
Since this recipe was so thick and creamy, I shortened the amount of time in my ice cream maker by half. I do recommend a high speed blender, since I used dates as a sweetener and you want them completely blended. Dates are one of my favorite ways to sweeten up an ice cream, because they also provide fiber. Not only is fiber great for your health, but it thickens up the ice cream. A thick and creamy ice cream base, means a better end result. I’ve found that the more fiber and fat in the ice cream, the better. The pumpkin puree also provided fiber, so I used less coconut milk than I’ve used in previous recipes.
- 1 can of full fat coconut milk 13.5 oz (native foods)
- 16 oz pumpkin puree
- 19 dated, pitted (.79lbs)
- 2 tsp pumpkin pie spice (froniter blend)
- Pit dates, and add them to a high speed blender with coconut milk, pumpkin puree, and pumpkin pie spice blend.
- Let it refrigerate a couple hours, overnight is ideal.
- Then pour base into ice cream maker and follow ice cream maker's instructions. I let mine run for 12 minutes.
- Then transfer ice cream to a container for five hours, ideally refrigerate overnight. Then enjoy.