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Vegan Pumpkin Ice Cream

Vegan Pumpkin Ice Cream

Print • Free eBook: 35 Gut Recovery Recipes

Dr. Amy Myers, MD

Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.

Looking for an ice cream fix without all the dairy and eggs? Look no further. This Vegan Pumpkin Ice Cream is the perfect treat!

Vegan Pumpkin Ice Cream

Vegan Pumpkin Ice Cream

Prep Time

8

Ingredients

  • 2 cups pitted Medjool Dates
  • 1 quart water
  • 2 cans unsweetened coconut milk
  • 1 1/2 cup almond milk (if you are following the Autoimmune Protocol, replace this ingredient with another can of coconut milk)
  • 1 can pureed pumpkin
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp sea salt

Instructions

  1. Store canned coconut milk in the refrigerator overnight to allow it to thicken. 
  2. Bring 1 quart of water to a boil in a small pot. Once water reaches a rolling boil, remove it from heat.
  3. Let dates soak in boiling water for 10 minutes.
  4. Drain dates and place them in a blender with all the other ingredients.
  5. Process mixture in ice cream maker and store in freezer. If you do not have an ice cream maker, you can freeze mixture immediately, removing it from the freezer and quickly whisking it every 20 minutes until frozen.
  6. Note: This ice cream hardens very quickly in the freezer. When you're ready to enjoy it, just remove it from the freezer and let it thaw out for about 20 minutes before serving.
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Updated on:       Published on:

Print • Free eBook: 35 Gut Recovery Recipes

Vegan Pumpkin Ice Cream

Vegan Pumpkin Ice Cream

Print • Free eBook: 35 Gut Recovery Recipes

Dr. Amy Myers, MD

Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.

 

 

Vegan Pumpkin Ice Cream

Vegan Pumpkin Ice Cream

Prep Time

8

Ingredients

  • 2 cups pitted Medjool Dates
  • 1 quart water
  • 2 cans unsweetened coconut milk
  • 1 1/2 cup almond milk (if you are following the Autoimmune Protocol, replace this ingredient with another can of coconut milk)
  • 1 can pureed pumpkin
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp sea salt

Instructions

  1. Store canned coconut milk in the refrigerator overnight to allow it to thicken. 
  2. Bring 1 quart of water to a boil in a small pot. Once water reaches a rolling boil, remove it from heat.
  3. Let dates soak in boiling water for 10 minutes.
  4. Drain dates and place them in a blender with all the other ingredients.
  5. Process mixture in ice cream maker and store in freezer. If you do not have an ice cream maker, you can freeze mixture immediately, removing it from the freezer and quickly whisking it every 20 minutes until frozen.
  6. Note: This ice cream hardens very quickly in the freezer. When you're ready to enjoy it, just remove it from the freezer and let it thaw out for about 20 minutes before serving.
Print Recipe
Pin Recipe

Updated on:       Published on:

Print • Free eBook: 35 Gut Recovery Recipes

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