Join the fall craze with a cold creamy twist! This healthy Pumpkin Spice Ice Cream is vegan + paleo made with 4 simple ingredients and no refined sugar.
Seasonal confusion at it’s finest.
Warm fall spices + cool summer feels – when does that make sense?
You could say never…or you could say always. Glass half full with me here, friends.
I could blame this premature pumpkin-ing on the need to get this chilly treat to you before the warm weather leaves us. But truthfully ice cream and pumpkin spice things are two of my deepest dessert loves, and I just couldn’t wait any longer to combine them. I’m proud I didn’t post this in July to be totally honest.
Although wait until after you taste it, because then you too may be wishing I had posted this two five all of the months ago so you could have been eating it ever since. I would even be so bold as to declare it my favorite flavor of the year so far, which is saying a lot considering the very tough peanut, pistachio, and purple competition.
It’s perfectly pumpkin-y. Scrumptiously spiced. Crazy creamy. And much more pleasant than sweating your way through sipping a hot pumpkin spice latte already. Silly Starbucks releasing pumpkin items the first week of September. Wait…
Fun fact: I used to hate pumpkin and therefore all pumpkin spice things. They still haven’t figured out what was wrong with me, but thank goodness I outgrew that madness. I blame all over pumpkin-ing that may or may not occur around here very soon on making up for those precious formative pumpkin years lost. Because I already have a list longer than I can count on one hand of pumpkin recipe plans, and I haven’t even consulted last year’s list of things I never got around to.
Fun fact 2: I never delete my idea lists, even if/when I should. Like now.
So let’s dive into the details. Thankfully the ingredient list here is easily one hand count-able…
Pumpkin puree. A whole can of the stuff. Because if we’re going to do this we may as well just turn ourselves orange already and do it right. I’m usually not one to pay extra for organic, but pumpkin puree is actually one place I will splurge (if buying canned goods ever even qualify as splurging?) Not because it’s organic, but because it is thicker, more orange, and actually tastes considerably sweeter and brighter than the conventional stuff. Up to you though, those are just my observations after going through many many cans of pumpkin.
Coconut milk. Now this is where you have some deciding to do. Full-fat coconut milk will make for the creamiest darn stuff pumpkin spice dreams are made of. Light coconut milk (or other kinds of non-dairy milk) will make for an icy texture and I do not recommend it. But you could do a combo of both (1 cup light + 1 cup full-fat) for a compromise between creaminess and fat content.
Personally I still suggest the full-fat version, but the half/half is another option to experiment with. Or if a low-fat pumpkin ice cream is what you are after, perhaps this recipe is more your cup of tea → Pumpkin Pie Nice Cream
Medjool dates. Oh yes, this recipe is fruit-sweetened too. Does this make it an appropriate fall breakfast food yet? Breakfast, dinner, snack, dessert–regardless of when, Medjool dates do make it naturally so sweet and creamier too.
Spices. It wouldn’t be pumpkin SPICE ice cream without ’em. I used a heaping tablespoon of pumpkin pie spice, but you can use more or less to your liking. And if you want to mix up your own, pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, and allspice.
Also, can anyone tell me why they only sell pumpkin pie spice in those mini jars when I for one go through way more of that stuff than anything else in my spice cabinet?
Happy summer-meets-pumpkin dessert making to you!
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Join the fall craze with a cold creamy twist! This healthy Pumpkin Spice Ice Cream is vegan + paleo made with 4 simple ingredients and no refined sugar.
Ingredients
- 1 15oz. can pumpkin puree
- 2 cups coconut milk ((*see notes))
- 1 cup pitted medjool dates ((about 12))
- 1 tbsp pumpkin pie spice
Instructions
- Combine all the ingredients in a blender. Blend on high until smooth and creamy.
- Pour into a shallow pan or dish.
- Freeze overnight.
- Remove from the freezer 10-15 minutes to soften before scooping. Alternatively, break apart the pan of ice cream into chunks and re-blend for an even creamier texture.
- Serve and enjoy!
Notes
*Full-fat coconut milk (from a can) will make for the best texture. If you use a lighter fat milk I recommend breaking the ice cream into chunks and re-blending it the next day before serving.
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Ummm. yes! And this recipe is totally “in-season” June through December because it’s ice cream AND pumpkin! I’m now dreaming up all kinds of sundaes ice cream pies, and shakes that I can make with this. Also thinking the “4 servings” is gonna to turn into 1 or 2. Ooops 😉
Hahaha!! I wouldn’t object to some spring pumpkin ice cream either to be honest. Oooh you have my mind racing with all kinds of chilly pumpkin treat ideas too…mmmm dreaming about a pumpkin ice cream float now😋 I was pretty proud to get 2 servings out of it myself, but hopefully you can make it last for a bit longer than me😊
This hot weather streak if VERY GOOD NEWS because I made this ice cream last night and it is heavenly. I can’t believe how amazing the texture is! I need another freezer 😉
★★★★★
I am so happy you liked it Ashley!! Hehe yes, I am definitely taking full ice cream advantage of the unseasonably warm weather too 🙂
This looks amazing!! So want this with some gingersnaps! Do you think I can use my ice cream maker?
Absolutely! It will be extra creamy and luscious that way 🙂 And I love the gingersnap idea too–the perfect crunchy contrast!
Awesome, thank you! Can’t wait to try this. I’ll definitely let you know how it goes. 🙂
Could you use something in place of coconut milk? Like almond milk maybe ?
Hi Kate! Like I mentioned in the post, any other non-dairy milk will be much lower in fat and make for a really icy texture. You could try half almond milk and half full fat coconut milk for a lower fat option. Or if it’s really the coconut you want to avoid you could use almond milk and add in 1/2 to 1 cup almond butter for the extra creaminess. Hope that helps!
First of all, this is absolute perfection for this super weird weather time where we all want it to be fall so badly, but it’s still pretty freaking hot. So I love you for bringing out the pumpkin in a totally weather appropriate way! Although it’s so pretty I’m also proud of you for not sharing it sooner, must’ve taken some willpower. “May as well turn ourselves orange already and do it right” – that definitely made me laugh out loud haha. So true though! Might as well go all in. With the simple ingredients I’m already in love, but that texture looks TOO creamy to pass up. Hooray for pumpkin in everything being a thing for the next few months, this is the best way to kick it off!
So hot, right? But it is just barely september so I guess we should just soak it up and eat all the ice cream we can while it lasts🤗 The texture turned out so dreamy! I try to not use coconut milk for EVERY ice cream recipe, but combined with dates it really is so scoop-perfect🍦 Ha happy I could make you laugh on a monday, and I cannot wait for you to jump in with the pumpkin recipes soon too!
This looks so good! You are such the Food Goddess! My cousin is growing buttercup squash and I wonder about using raw sugar pie pumpkin as I did last year for my pie, or the buttercup squash, do you have any experience with this type of squash; could I substitute it somehow for the 15 oz? I may just try it-cooked or raw on the squash? I really smile when I see your emails come in!
Hi Karen! I have never tried making this (or any pumpkin recipes tbh) with fresh squash or pumpkin, but I do think it will work. I would recommend cooking it first, roasting in the oven until really tender and then pureeing would be best. I have seen recipes that use it raw too, but it gets much much sweeter with cooking so for flavor and texture that would be best. And then use the same amount as called for in the recipe, which is a little under 2 cups. I think either the squash or sugar pumpkin would be delicious here though 🙂 Hope it works out wonderfully!
Thank you so much Sister; appreciate the love, I’ll do that, bake the squash and add just under 2 cups. Feel very blessed to be a part of receiving your great recipes!
★★★★★
Natalie! This is just simply fabulous! And soooo much better than sweating over Starbucks latte 🙂 I never used to like pumpkin either, but I’m glad to admit how much my taste has changed since growing up!
Pumpkin ice cream sounds like a perfect way to kick start the new season with!
★★★★★
You were once anti-pumpkin too?! I’m so happy we eventually came around to love it, makes these months much more fun and delicious 🙂 Thanks Anna!
I’m so excited for pumpkin season!
I would totally make this ice cream for breakfast. Looks amazing Natalie!
A day that starts with pumpkin ice cream can only be going in a very good direction 🙂 Thanks Jess, can’t wait to see all the pumpkin goodness too!
Such a beautiful color Natalie! And as I’ve shouted on social media already (lol), I’m so ready for pumpkin season! I’ve been eating my pumpkin ice cream for the past couple of days and I’m slightly embarrassed to admit that, but it is only a few bites at a time, haha! I remember your beautiful pumpkin nice cream from last year and I’m loving that you are bringing another pumpkin option to the season. I also love that you used dates…I know it’s supposed to make things so much creamier! I’m so with you on the small jars of pumpkin spice too at the stores…so ridiculous. I use that stuff like crazy and I actually make my own blend each season because I go through it so fast. I’m beyond excited to get to use it like a maniac again! Love this Natalie!
Um I’ve been eating ice cream every single day for the past month and yesterday it was pumpkin AND chocolate later in the evening so nothing wrong with that haha!! No better way to welcome ice cream season down here where it’s still so hot. Oh that’s such a good idea on making your own pumpkin pie spice, I need to quit being lazy and mix up a massive jar of the stuff myself. Woohoo I am so excited to see what pumpkin spiced things you have in store…or will soon🤗
Oh HELLO! I am so not even a teensiest bit mad about this early pumpkin-ing. I can’t think of a better summer to fall transition recipe than this luscious pumpkin ice cream!!
I used to think pumpkin pie was the devil’s food and actually never tried it before being vegan, but I’m so happy to have the beta carotene beauty in my life now. It makes such magic and I can’t wait to see all the wizardry you conjure up with it!!
I think every change of season deserves an appropriately flavored ice cream welcome, don’t you? 😉 “beta carotene beauty” 👈 best name for pumpkin pie and the only thing I will be calling it from now on hehe. I hope you have some free kitchen to whip up magical pumpkin treats soon too!
Hi Natalie,
This looks delicious! Can’t wait to try it soon 🙂 Do you know how long it will last in the freezer?
Well every batch I’ve made has been devoured in less than 48 hours lol. But I’d say 3-4 days or so, it will get icier with time so it is best eaten pretty soon after making it😊
Ohhh so perfectly creamy! You know, there are people who don’t eat ice cream once the temperature drops below x degree. But not me, no no no, I’m even eating ice cream when it’s snowing outside. I don’t care. Ice cream is too good not to eat it all year around. And with all the different flavors possible (gingerbread nice cream or apple pie nice cream for winter are my favs), at least I adjust the ice cream to the season 😀
Haha frozen temps outside, frozen foods inside–I like your style 🙂 You are brave because it gets quite chilly there, yes? So with lots of blankets or close proximity to a heater I hope! Gingerbread nice cream is so worth shivering for though, that is one of my faves too!
This is what dreams are made of 😍
Hehe thanks girl!
Can this be made without the Medjool dates?
Yes, although they do add quite a bit of richness and creaminess so if you go with a different sweetener I would suggest using all full fat coconut milk or maybe even half coconut cream to keep it creamy. It won’t be sweet at all without them though, so consider adding 1/3-1/2 cup of another sweetener instead 🙂
For all us amateurs out there… be sure to take the pits out of the Medjool Dates before processing 🙂 Can’t wait to taste my second batch. 🙂
★★★★
Oh no!!! I am so so sorry Richard, I will go make a note of that right now. I buy them already pitted and sorties forget to mention that part. Hope round 2 goes MUCH better!
I’ve been looking for a healthy pumpkin ice cream recipe. Hopefully this is the one! I just put it in the freezer and I’m hoping when I come home from work in six hours it will be a perfect creamy texture
Hi Bob! How did it turn out? I hope perfectly creamy and delicious 🙂 If it froze too long/solid, re-blending is always a great trick too!
Thanks for asking. It was sooooooo goood. It was a bit hard. I put it on the counter for like ten minutes, but then realized throwing it back in the vitamix was best, so I did. It was creamy and yummy. I have more in the freezer for tonight!
★★★★★
I am so happy you liked it!! There is no after dinner treat I look forward to more than homemade ice cream waiting in the freezer 🙂 The re-blend always makes for the creamiest texture, that’s my favorite method too. Thanks for the feedback Bob!
I used the original coconut milk (not the low calorie kind) found next to the dairy section, but mine came out so icy and hard and not creamy at all. Not sure if there’s some other kind of coconut milk I should’ve used instead? After letting it thaw for 20 mins, I wasn’t too fond of the taste. Just tasted like bland pumpkin pie filling..
★
Hi Jennifer! Did you use the canned or carton kind of milk? The canned stuff will give you the creamiest texture and is what I recommend for best texture. If you want to keep it lower fat with the carton stuff I recommend re-blending it the next day before serving. As for the taste, what else would you want it to taste like besides pumpkin pie filling? You can add more sweetener or more spices if you like, but that’s kinda what pumpkin ice cream tastes like🙁
Hi Natalie, so I was going to make your new nice cream from the blog that you just posted, but my canned coconut milk refuses to separate from the creamy part, so now I was hoping to use this recipe. However, I was ordering if I could blend the canned coconut milk with about 3-4 frozen bananas instead? Would that work?
Frozen bananas instead of the pumpkin? That would definitely work, although any banana-based ice cream recipe that doesn’t have a high fat ingredient (like coconut cream) is best eaten the day you make it. Frozen bananas are great for soft serve, but after freezing overnight banana ice cream won’t be creamy and scoop-able again without re-blending. Hope that helps!
Can I sub sugar with honey and how much? and also could I divide the ice cream and add some chocolate chips in half or it doesn’t match?
★★★★★
The dates used to sweeten this one actually add a lot of thickness and help keep the ice cream creamy too, so I don’t recommend subbing it with a different sweetener. Sorry! But yes, you could add chocolate chips–that would be delicious in my opinion🎃🍫😋
What about using just a can of coconut cream in place of the coconut milk?
That would work!
I absolutely love pumpkin spice everything but I’m on a very low fat diet because of gallstones, Would it be possible to make this ice cream or any other using only almond milk?
You can try it, but homemade ice cream with lower fat milks tends to turn out really icy and not creamy at all unfortunately. The almond milk ice creams you buy at a the store use gums and such to get the texture right without fat, which are hard to use in homemade recipes. So I don’t recommend it, sorry!