Pumpkin Spiced Ice Cream

Melissa King Healthy Ice Cream, Recipes

Oh yes.  Pumpkin Spiced Ice Cream.  You knew the pumpkin recipes would be coming!    Since it’s still kind of warm here in Texas, I thought I would start off with a cool pumpkin treat: pumpkin spiced ice cream. This pumpkin spiced ice cream is quite good, easy to make, and easy to store.

pumpkin ice cream watermark

Much to my surprise, my kids loved this.  They couldn’t stop eating it!  Even my daughter Meadow, who claims to hate pumpkin, ate this up.  If you don’t have an ice cream machine, you can make this recipe into popsicles using these molds.  For those of you wondering if this tastes like coconut, I can tell you that it doesn’t!  Since there are so many spices in here, that drowns out most of the coconut flavor you would normally get.

Pumpkin Spiced Ice Cream

Pumpkin Spiced Ice Cream

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Prep Time 20 min Serves 4 servings     adjust servings

Ingredients

Instructions

  1. Throw all ingredients in a blender and blend for 1-2 minutes.
  2. Pour contents into an ice cream machine and turn on.
  3. Should take about 15-20 minutes.
  4. Remove and serve.

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Recipe Notes

The ice cream will have a soft serve consistency. If you like a harder ice cream, put it in the freezer for an hour to firm up. If you don’t have an ice cream machine , you can make popsicles using these molds . The recipe makes about 4 servings. Enjoy!

Pumpkin ice cream

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95 thoughts to “Pumpkin Spiced Ice Cream”

  2. Pingback: Pumpkin Spiced Ice Cream | STL Cooks
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  5. Hey! I was soooo excited to make this, but it turned out more frozen than creamy. Any idea's how to make this work better? My chef friend mentioned adding more sugar, we used honey.
    Reply
    1. Since it doesn't contain any additives, it will freeze up hard. I pull mine out about 30 minutes before I want to eat it. I have heard that adding a small amount of xanthan gum to the ice cream helps it stay soft, but I haven't tried that.
      Reply
    1. The fat/cream only goes to the top if you throw the can in the fridge overnight. If you keep the coconut milk in the pantry, it will stay in liquid form. That is what I use in this recipe.
      Reply
  8. I buy thai organic coconut milk from amazon.com, which has some of the lowest prices with free shipping /prime membership. I buy six cans at a time. love it.
    Reply
  9. I saw this recipe on Pinterest and it brought me to your site, and I'm so glad it did! I love that your recipes are whole-food based and use unrefined sugars! This recipe will be perfect for this season. :)
    Reply
  10. I've been getting Coconut Cream at Trader Joe's. It is thicker than whole fat coconut milk in the can but it's normally still liquid. Can I use that instead?
    Reply
  11. Curious.....do you ever use agar agar in your cooking? If not, is there a particular reason why? I'm trying to figure out if this ingredient is wise to use for a vegetarian or vegan.
    Reply
    1. I haven't tried with reduced fat coconut milk, so I don't know how it will work. If you try it, please let me know how it works out.
      Reply
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  14. Can't wait to try this flavor! I love making ice cream with coconut milk. To prevent it from freezing rock hard, I mix in 1-2 T. vodka; sometimes it works, and sometimes it doesn't!
    Reply
  15. Hi! I know that normally, because of its low fat content, pumpkin flavored recipes are lower fat. Any idea of the approximate amount of fat/calories etc. in each serving of this recipe considering the while fat coconut milk?
    Reply
    1. I don't know the calories, but they are probably pretty high. Think of this as an occasional treat. Just like ice cream made with whole milk.
      Reply
  17. This looks so good, that I just had to try it today! I had to do a little compromising, though, since I didn't have any coconut milk. I decided to use unsweetened almond milk and a about 1/4 cup of heavy cream instead. I also used Stevia instead of maple syrup, and pumpkin pie spice since I didn't have all of the other spices listed. All was going well until my ice cream maker decided it was done working for me. Kaput! So, I poured some of the still liquidy mixture into a pop-sicle mold, and I'll give that a try tomorrow. I poured the rest into the blender and added some ice. Pumpkin milkshake! Pretty good! Just. need. to. remember. to. drink. it. more. slowly...... oh my head. :)
    Reply
  18. Can't wait to try this! I don't have any coconut milk on hand, but I do have some Let's Do...Organic brand creamed coconut. Could I use this to make coconut milk?
    Reply
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