Fresh Pumpkin Ice Cream Recipe

Name: Fresh Pumpkin Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Fresh Pumpkin Puree; 1/3 cups Pure Maple Syrup; 1 teaspoon Pure Vanilla Extract; 1/8 teaspoons Sea Salt; 1/2 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Nutmeg; 1/8 teaspoons Ground Ginger; 1/8 teaspoons Ground Cloves; 1/8 teaspoons Ground Allspice; 1 can (13 1/2 Oz. Size) Full Fat Coconut Milk, Refrigerated; Candied Pecans, For Topping

Servings: persons

1 cup Fresh Pumpkin Puree
1/3 cups Pure Maple Syrup
1 teaspoon Pure Vanilla Extract
1/8 teaspoons Sea Salt
1/2 teaspoons Ground Cinnamon
1/4 teaspoons Ground Nutmeg
1/8 teaspoons Ground Ginger
1/8 teaspoons Ground Cloves
1/8 teaspoons Ground Allspice
1 can (13 1/2 Oz. Size) Full Fat Coconut Milk, Refrigerated
Candied Pecans, For Topping

1
Line a loaf pan with wax or parchment paper and then set aside.
2
In a large mixing bowl, combine pumpkin puree, pure maple syrup, vanilla extract, sea salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and ground allspice and stir well.
3
In a separate large mixing bowl, add coconut milk and beat using a mixer until soft peaks form. Add whipped coconut milk to pumpkin mixture, folding it in gradually, and stir gently until smooth.
4
Pour into the prepared loaf pan and then place in the freezer for 4-6 hours, or until solid enough to scoop. I like to sprinkle some candied pecans over the top with this delicious pumpkin ice cream all fall long.
5
Note: While you could use organic canned pumpkin puree, I make my own puree which is super easy and awesome to have around during the fall. To make it, check out my TK recipe box for an easy recipe.

118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Fresh Pumpkin Puree, 1/3 cups Pure Maple Syrup, 1 teaspoon Pure Vanilla Extract, 1/8 teaspoons Sea Salt, and more.

Yes, Fresh Pumpkin Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Fresh Pumpkin Ice Cream

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