What to do when it’s still 100 degrees and 98% humidity, but you’re craving the warm, cozy flavors of fall? Take those warm flavors and turn them into ice cream! To celebrate the official first day of fall yesterday, I wanted to be #basic and treat myself to a pumpkin pie something, but with it still being so warm out, the only thing that sounded good was ice cream, so that’s how I came up with this creation. This is made from basic ingredients you probably already have on hand. The easiest method to make this is with an ice cream maker, but you can also make this with just a high-powered blender and a freezer. It just takes a little more time and effort, but so worth it!
Not only is this ice cream delicious, but it is also keto and paleo friendly! This is a winning dish all the way around!
1 14 oz. can coconut milk (chilled)
¾ cup pureed pumpkin
½ cup natural sweetener (I used granular monkfruit to keep it keto)
1 tsp vanilla extract
1 tsp arrowroot flour
½ tsp pumpkin pie spice (may want to add more depending on your preferences)
Ice Cream Maker Instructions:
Add the ingredients to a high-powered blender and blend until well combined. Add the liquid to your frozen ice cream maker and churn for 15 mins. (*NOTE: All ice cream makers are different, so yours may require a different time. Follow manufacturer’s instructions.)
No churn version:
Add the liquid to a freezer safe container and transfer to the freezer. Allow to freeze for 5-6 hours, while removing it occasionally to stir the mixture with a spoon. I try to aim for every 45 mins to give it a stir. Just before serving, let sit for 5-10 minutes to soften for easier scooping.
This batch will make 4 large helpings! I topped mine with chopped pecans and the maple caramel recipe (which also happens to be paleo!) from Lexi’s Clean Kitchen, which I highly encourage. I’ll link that recipe for you HERE! The pecans and maple flavor complement the pumpkin spice to perfection! Hope you enjoy this delicious fall inspired treat!