Pumpkin Ice Cream
Pumpkin ice cream is the ultimate fall treat, blending creamy coconut milk and spiced pumpkin puree for a delightful dessert that captures the essence of autumn. This easy-to-make recipe is perfect for gatherings or cozy nights in, offering a rich flavor and smooth texture that will leave everyone asking for seconds. Plus, it’s vegan-friendly!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Approximately 4 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: Vegan
Ingredients
Scale
- 1 cup pumpkin puree (100% pumpkin)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of salt
Instructions
- In a large mixing bowl, combine pumpkin puree, coconut milk, maple syrup, vanilla extract, spices, and salt. Whisk until smooth.
- Taste and adjust sweetness or spices as desired.
- Pour mixture into an airtight container and freeze for about 2 hours until slightly firm but still pourable.
- Churn the mixture in an ice cream maker according to manufacturer instructions until it reaches soft-serve consistency.
- Transfer to an airtight container and freeze for at least four hours to harden.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 220
- Sugar: 16g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg