Pumpkin Pie Ice Cream
Pumpkin pie ice cream, oh my!  This is the perfect dessert on a southern fall day.  We’re still in the 50s around here, and even got into the 60s yesterday.  Looking out our balcony window watching the leaves falling, it sure felt like fall.  But the weather felt like we needed something chilled and refreshing!  This Pumpkin Pie Ice Cream will knock your socks off.  It sure hits the spot!  And it is dairy-free, sugar-free, grain-free, and delicious!
Pumpkin Ice Cream

Makes 4 Servings

1 can full-fat organic coconut milk
1/2 cup cooked pumpkin, pureed
20 drops pure liquid stevia
1 tsp pure vanilla extract
1 Tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves

1.)  In a medium bowl, mix together all ingredients until smooth.

2.)  Pour into ice cream maker bowl.  Follow ice cream maker’s instructions.

3.)  When ice cream is set, eat immediately or store in freezer to firm up if desired.  Top with cinnamon coconut whipped cream (add 1 tsp of fresh cinnamon to the mixer while whipping the cold coconut milk).

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.


  1. I am asking for an ice cream maker for Christmas! This looks really good. Looking forward to trying it on December 26. :)

  2. One of the best investments we made was an ice-less ice cream maker. Mixes up and ready in half the time! We turn it on while having supper and dessert is ready when we are done. Ours is a kitchen aid brand. Got a great deal at Costco. Looking forward to trying this recipe. Thank you!

  3. Lol Jessica!! It will be a happy Dec 26th for sure!

    That sounds so perfect, Melissa! We haven’t even upgraded to a powered ice cream maker yet. I want to, but we haven’t made the investment. Still using the crank by hand we received as a wedding gift. Otherwise I KNOW we’d be making a heck of a lot more ice cream! Now I know to invest in the one for my Kitchen Aid mixer. Thanks for that! ;)

  4. Gosh, this looks good! Just one question, though: is it really not icy at all, without the sugar? I’m tempted to add some honey/vodka to be safe. Thanks for the recipe!

  5. Hi Mari, as long as you eat the ice cream the same day you made it, ice crystals won’t be an issue. If you’re making in advance or storing the left overs, add a couple teaspoons of arrowroot powder during the ice cream making process. That will act as an emulsifier without needing to use any sugar.

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