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Pumpkin Spice Ice Cream

  • Yield: 4 people 1x


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.


  • 1 15oz. can pumpkin puree
  • 2 cups coconut milk ((*see notes))
  • 1 cup pitted medjool dates ((about 12))
  • 1 tbsp pumpkin pie spice


  1. Combine all the ingredients in a blender. Blend on high until smooth and creamy.
  2. Pour into a shallow pan or dish. 
  3. Freeze overnight.
  4. 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.
  5. Serve and enjoy!


*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.