Dairy-Free Pumpkin Ice Cream
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Paleo
Serves: 8
  • 2 14 ounce cans of full fat coconut milk or 28 ounces of homemade coconut milk
  • 1 cup of pumpkin puree
  • 1 tbsp of pumpkin pie spice (or a combination of ground cinnamon, clove, nutmeg and ginger)
  • ¼ to ½ cup of cashews or macadamia nuts (optional)*
  • 2 tsp of vanilla extract
  • Raw honey to taste ( I used about ½ cup)
  • pinch of salt (optional)
  1. Put all the ingredients into a blender and blend untill smooth.
  2. Pour this mixture into your ice cream maker and follow manufacturer's directions
  3. When the ice cream is set, transfer to a freezer safe container and freeze for at least an hour before serving
Recipe by Edible Harmony at https://www.edibleharmony.com/dairy-free-pumpkin-ice-cream/