Pumpkin Pie Ice Cream

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you know what’s good about making your own ice cream? everything, that’s what.

it’s usually cheaper, tastier, and prettier. and for goodness’ sakes, you can actually SEE what is in the thing that you’re about to ingest. or better yet, what your children are about to ingest.

if you are what you eat, then lately we’re pumpkins.

this recipe is easy. double or triple it based on the mouths you’re feeding. my suggestions, also, are to switch honey for maple syrup and throw in some crumbles of bacon and chocolate.

but as for mine, after this pic (below) was taken, had a few crumbles of walnuts and homemade dark chocolate drizzled on it. use the chocolate recipe from this ice cream recipe we made a few months ago…just drizzle over your ice cream and watch the chocolate harden. amazing little trick that will make your guests (and kids) smile.

recipe below. and yes. it’s really that easy.


Pumpkin Pie Ice Cream
Recipe type: gluten/dairy free/soy free
Prep time: 
Cook time: 
Total time: 
Serves: 4
add extras: chopped walnuts and/or pecans, crumbled bacon, drizzle chocolate
  • ½tsp ground cloves
  • ¼tsp ground ginger
  • 1tsp ground cinnamon
  • ¾tsp ground nutmeg
  • 1 can full fat coconut milk
  • ¾ cup organic pumpkin puree (NOT pumpkin pie mix)
  • ¼ cup (or more) honey (or maple syrup):: taste and add more for your preference
  1. in large mixing bowl, thoroughly mix ingredients
  2. pour into ice cream maker
  3. mix according to manufacturer's recommendation (usually about 35-45 minutes until ice cream becomes as firm as soft-serve)


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