All the Flavors of Pumpkin Pie in a Vegan, Paleo Ice Cream
We have a classic pumpkin ice cream recipe but we don’t want to leave out our paleo and vegan friends. This paleo pumpkin ice cream is perfect for the fall and winter holidays – or really anytime you have a pumpkin pie craving. It uses one of our favorite convenience products, canned pumpkin, so you can make it year round. You need an ice cream maker with at least a 1 ½ quart capacity. We use a Cuisinart ICE-100 Ice Cream and Gelato Maker in the Test Kitchen. We love ice cream makers with built-in compressors; making ice cream becomes incredibly easy. Make sure to read serving suggestions; letting your ice cream sit is crucial. And please excuse our varied images. We were playing with some Cambria quartz surfaces in the Test Kitchen. Which do you like?
- 2, 14-ounce cans full-fat coconut milk, such as Thai Kitchen
- 1, 15-ounce can pure pumpkin purée
- ¾ cup maple syrup
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- Blend all of the ingredients together in a blender until smooth. Scrape into an airtight container and refrigerate until very cold, at least 4 hours or overnight.
- Whisk before processing in ice cream maker following manufacturer’s instructions. The ice cream is ready to eat or may be frozen in an airtight container for about a week, at which point the texture becomes less creamy. And speaking of texture, if you have stored and frozen this paleo ice cream you must give it time to soften a bit before serving. 5 or 10 minutes make a huge difference between rock hard and creamy, smooth.
- Want to gild the lily? Serve with a drizzle of Dark Caramel Sauce – it won’t be vegan anymore, but it will be amazing.
- You can increase the spices if you want a more highly spiced ice cream. The ratios as they are now allow the pumpkin flavor to come through.