Pumpkin Ice Cream 
Probably the easiest pumpkin dessert I’ve ever made! I used fresh homemade pureed pumpkin and it came out delicious.
Pumpkin Ice Cream is just perfect for a warm fall afternoon – you know those days where we start out cold so we bundle up in sweater layers in the morning and by 3pm we’re sweating?
Does this happen where you live? 
Pumpkin is seriously SO good while also being good *for* us.
I’m challenging myself to use more pumpkin in our foods and meals this Autumn Will you join me?
There are SO MANY reasons to add pumpkin to your diet – it’s loaded with vitamins, minerals, and plant compounds that are good for you.
PLUS … it’s low in calories and tastes great.
Here are just a few of pumpkin’s benefits: it’s good for your vision, immune health, and it may even help reduce your risk of cancer!
Pumpkin also protects your heart, lungs, and kidneys, helps battle high blood pressure and it’s good for your skin.
Eating pumpkin can keep us looking young thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.
Always chill your coconut milk cans in the fridge overnight. The coconut cream solids will rise to the top of the can in the fridge, leaving the coconut water on the bottom. You’ll need this concentrated cream found on top in order to create your ice cream. Once your cans have chilled in the fridge OVERNIGHT, then you’re ready to make your treat.
The sweetness factor is such a PERSONAL preference, so please consider this when adding in the raw honey, or maple syrup. Depending on your personal taste, you may want a bit more or less. You could even experiment with using a bit of stevia as your sweetener if that’s what you prefer to use.
Canned pumpkin puree can also be a great way to get your pumpkin in. Add it to your oatmeal, chili, smoothies, casseroles – and you can even make delicious pumpkin pancakes.
Just make sure you don’t accidentally pick up a can of pumpkin pie filling instead because they are two completely different things!
Pumpkin pie filling and pumpkin puree often sit in cans or cartons right next to each other on the grocery store shelf. It can be easy to grab one thinking it is the other because the two products look very similar.
However, they are VERY different products!
Pumpkin Puree (that can also be made at home very easily) should say ONLY Pumpkin on the ingredient label.
Pumpkin pie filling usually has many ingredients, one of which is SUGAR.
Here’s a few of our favorite CFC Pumpkin Recipes for you:
8 servings
Ingredients:
- 2 x 14 oz cans full-fat unsweetened coconut milk, refrigerated overnight2 x 14 oz cans or 3-1/2 cups homemade pumpkin puree
- 1/4 cup maple syrup or raw honey
- 1 1/2 tsp pumpkin pie spice
- 2 tsps vanilla extract
- 1/4 tsp fine sea salt
Topping:
- chopped toasted pecans or walnuts
Instructions:
Your coconut milk needs to be refrigerated overnight prior to preparation.
Carefully open the coconut milk cans. Use a spoon to skim off the thickened top layer into a high-speed blender or food processor. Reserve the watery liquid for another purpose such as smoothies. It keeps well refrigerated for up to 5 days. Or freeze into silicone molds for up to 3 months.
Add your pumpkin puree and the remaining ice cream ingredients over the cream into your food processor.
Process for 1-2 minutes, or until well blended and smooth.
Transfer this mixture to a freezer-safe container and freeze for at least 4 hours or overnight.
Before serving, let your ice cream sit on the counter for about 5 minutes to soften just a bit then scoop into ice-cream dishes.
Top with chopped toasted nuts and a pinch of cinnamon if desired and enjoy!
Rachel
Ingredients
- 2 x 14 oz cans full-fat unsweetened coconut milk, refrigerated overnight
- 2 x 14 oz cans or 3-1/2 cups homemade pumpkin puree
- 1/4 cup maple syrup or raw honey
- 1 1/2 tsp pumpkin pie spice
- 2 tsps vanilla extract
- 1/4 tsp fine sea salt
- Topping: chopped toasted pecans or walnuts
Instructions
- Your coconut milk needs to be refrigerated overnight prior to preparation.
- Carefully open the coconut milk cans. Use a spoon to skim off the thickened top layer into a high-speed blender or food processor. Reserve the watery liquid for another purpose such as smoothies. It keeps well refrigerated for up to 5 days. Or freeze into silicone molds for up to 3 months.
- Add your pumpkin puree and the remaining ice cream ingredients over the cream into your food processor.
- Process for 1-2 minutes, or until well blended and smooth.
- Transfer this mixture to a freezer-safe container and freeze for at least 4 hours or overnight.
- Before serving, let your ice cream sit on the counter for about 5 minutes to soften just a bit then scoop into ice-cream dishes.
- Top with chopped toasted nuts and a pinch of cinnamon if desired and enjoy!
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