For the last month, every time I visit Trader Joe’s, a force draws to the freezer section. Specifically, it takes me right to the case containing the Seasonal Pumpkin Ice Cream. (PS-have you guys noticed the seasonal products say “Pilgrim Joe’s?” I had no idea until just now!)
Even just looking at this picture has my mouth watering! Can’t you hear the angels singing “Aaahhhh”?
You see, there isn’t a whole lot of Pumpkin anything happening here in the Kibler house. It’s hard to crave Pumpkin Spice Lattes and heat up the oven for a loaf Pumpkin Bread when it’s over 100º. So I guess Pumpkin Ice Cream is how SoCal does Fall. Not a bad thing, but I would love one crisp, cozy day cool enough to make a batch of Pumpkin Muffins before Thanksgiving!
Anyway, as I was standing there hovering over the endless supply of ice cream, I grabbed a quart. Travis and I have a standing “Ice Cream Sunday” date that declares we will enjoy a big bowl of ice cream every Sunday night while we watch tv. (This is married life, and I dig it.) I am not opposed to eating ice cream at ALL. But when I do eat dairy, I try to make sure it is clean, organic when possible, and not full of added sugars. I knew I could do better with a homemade version, and I like the challenge!
I got home and did a little recipe research and was thrilled to see that one of my favs, Danielle Walker from Against All Grain already had a super easy, simple, clean, and healthy version to satisfy that temptation! The results were so divine that I decided to make a second batch to photograph so I could share here! I am still itching to whip up some delicious pumpkin-y baked goods, but for now, I am completely satisfied with a freezer stashed full of Homemade Dairy Free Pumpkin Ice Cream! 
This recipe is very low in added natural sugar, vegan, and can be made using a food processor or high powered blender! (No ice cream maker necessary!) You can eat it right away, or store it in the freezer for an afternoon snack, guilt-free!
Ingredients: 
- 1 cup pumpkin puree
- 1 banana (extra ripe is good)
- 1/2 cup coconut milk
- 2 Tbsp maple syrup (or honey…will try that next time!)
- 1 tsp pumpkin pie spice
Instructions:
- Freeze the pumpkin puree in ice cube trays for at least a few hours, or overnight (I made the mistake of using extra large molds…that made the food processor have to work a LOT harder…next time I will use small/regular sized molds.)
- Peel and place the banana in a zip-lock bag to freeze as well. (We always have a bag of frozen bananas in the freezer since as soon as one gets a little brown spot, Travis won’t eat it. So I freeze a lot of bananas 😉 )
- Once they are frozen solid, remove pumpkin and banana from the freezer and place them in the food processor or blender. Add all other ingredients and turn on high. Blend until smooth. You might need to stop and scrape some of the ingredients down the sides.
*The consistency will be that of soft serve ice cream and is WONDERFUL when eaten right away. You can also freeze the leftovers, but you will need to allow the ice cream to thaw for a few minutes before serving 🙂
Sprinkle with some extra cinnamon, or perhaps some chocolate chips!
Whether you are lounging by a cozy fireplace, or sprawled in front of the fan in as little clothing as possible, this Dairy-Free Ice Cream screams Fall and will satisfy your pumpkin needs, without any yucky ingredients!
A guilt-free way to indulge in fall flavors, whether it's 100 degrees or cool and crisp!
- 1 cup pumpkin puree
- 1 banana extra ripe
- 1/2 cup coconut milk
- 2 Tbsp maple syrup or honey
- 1 tsp pumpkin pie spice
-
Freeze the pumpkin puree in ice cube trays for at least a few hours, or overnight (use small/regular sized molds for easier blending)
-
Peel and place the banana in a zip-lock bag to freeze as well
-
Once they are frozen solid, remove pumpkin and banana from the freezer and place them in the food processor or blender. Add all other ingredients and turn on high. Blend until smooth. You might need to stop and scrape some of the ingredients down the sides.
The consistency will be that of soft serve ice cream and is WONDERFUL when eaten right away. You can also freeze the leftovers, but you will need to allow the ice cream to thaw for a few minutes before serving 🙂
Enjoy!
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