Pumpkin Ice Cream No Eggs

Pumpkin Ice Cream No Eggs
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This pumpkin ice cream is made with no eggs and is a delicious fall-inspired dessert.

Sure to please anyone who tries it, it is super easy to make, and ideal to make in larger batches to store in the freezer.

It is perfectly served with pumpkin pie and is just as delicious on its own.

The best part about this recipe is that it is incredibly easy to make, and you can customize it to your own taste by using different types of pumpkin for the ingredients. This recipe is vegan friendly, gluten free and dairy free!

This easy homemade ice cream takes only 10 minutes to prep and doesn’t use an ice cream maker.

Pumpkin ice cream makes a nice change. So if you’re looking for something a little sweeter than your usual ice cream, then this should hit the spot

You don’t have to wait until fall to enjoy this creamy bowl of deliciousness, it’s a great treat if you’re looking for something to enjoy on a hot summer day.

STORAGE: Pumpkin Ice Cream

FREEZER: Place in an airtight container and store in the freezer for up to 3 months.

Pumpkin Ice Cream – No Eggs RECIPE

INGREDIENTS  

2 Cups Pumpkin Puree

1 Cup Maple Syrup (pure)

1 Tbsp Vanilla Extract

1 Tsp Sea Salt

1 Tsp Cinnamon (ground)

1 Tsp Nutmeg (ground)

1 Tsp Ginger (ground)

1 Tsp Cloves (ground)

1 Tsp Allspice

2 Cups Coconut Milk (full fat)

INSTRUCTIONS 

1. Place the pumpkin puree in a mixing bowl, add the maple syrup and vanilla extract.

2. Next add all the dry ingredients (sea salt, cinnamon, nutmeg, ginger, cloves and allspice).

3. Stir to fully combine all ingredients and set aside.

4. Pour the coconut milk into a clean mixing bowl. Whisk it until the milk thickens and is a thick cream texture.

5. Now pour the cream into the puree mixture and stir together slowly, folding the mixture together.

6. Slowly pour the mixture into the loaf tin (or any freezer friendly dish) and smooth over with a spatula.

7. Freeze for 4-6 hours until the mixture is set.

EQUIPMENT

Loaf Pan

Mixing Bowl

Spatula

TIME

PREP TIME: 10 Minutes

COOK TIME: 15-20 Minutes

NUTRITIONAL VALUE: Pumpkin Ice Cream

Fat: 9.8g

Protein: 1.4g

Total Carbs: 23.9g

Calories: 180 calories

Pumpkin Ice Cream

Pumpkin Ice Cream

Pumpkin ice cream is a delicious, fall-inspired dessert that is sure to please anyone who tries it.
Print Recipe Pin Recipe
Prep Time 10 minutes
Freeze Time 4 hours
Total Time 4 hours 10 minutes
Servings 10
Calories 180 kcal

Ingredients
  

  • 2 Cups Pumpkin Puree
  • 1 Cup Maple Syrup pure
  • 1 Tbsp Vanilla Extract
  • 1 Tsp Sea Salt
  • 1 Tsp Cinnamon ground
  • 1 Tsp Nutmeg ground
  • 1 Tsp Ginger ground
  • 1 Tsp Cloves ground
  • 1 Tsp Allspice
  • 2 Cups Coconut Milk full fat

Instructions
 

  • Place the pumpkin puree in a mixing bowl, add the maple syrup and vanilla extract.
  • Next add all the dry ingredients (sea salt, cinnamon, nutmeg, ginger, cloves and allspice).
  • Stir to fully combine all ingredients and set aside.
  • Pour the coconut milk into a clean mixing bowl and whisk it until the milk thickens to a whisked cream texture.
  • Now pour the cream into the puree mixture and stir together slowly, folding the mixture together.
  • Slowly pour the mixture into the prepared dish and smooth over with a spatula.
  • Freeze for 4-6 hours, until the mixture is set.

Pumpkin is an important part of the fall season and is a popular Halloween decoration. A versatile food that can be used in many different ways and is a popular food item that is often used in recipes.

Pumpkins are actually a fruit! yes, that’s a surprise to most people.

They are a delicious and nutritious food that are high in fiber and low in calories which means pumpkins will keep you feeling fuller for longer. Full of nutritional benefits they are a highly nutrient dense food.

Pumpkin seeds are packed with important vitamins and minerals like manganese and vitamin K. They’re also a good source of zinc and phosphorus.

Pumpkin Nutritional Value

Pumpkin Ice Cream

Dessert Recipes