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

Vegan Pumpkin Ice Cream

Servings

Servings:

4

4

Prep Time

8

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Ingredients

Ingredients

  • 2 480 cups ml pitted Medjool Dates
  • 1 946 quart ml water
  • 2 480 cups ml coconut milk unsweetened
  • 1 1/2 360 cups ml almond milk (if you are following the Autoimmune Protocol, replace this ingredient with another can of coconut milk)
  • 2 480 cups ml pumpkin puree
  • 1 4.929 tsp ml vanilla extract
  • 2 9.858 tsp ml ground cinnamon
  • 1 4.929 tsp ml ground nutmeg
  • 1 4.929 tsp ml ground ginger
  • 1 4.929 tsp ml ground cloves
  • 1/2 2.4645 tsp ml sea salt

Instructions

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.