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Keto + Paleo Pumpkin Ice Cream

The most delicious Pumpkin Ice Cream that includes minimal ingredients. You will never believe it is Keto, Paleo and Dairy Free.
Servings: 8 servings
Author: Ashley McCrary

Ingredients

  • 2 14 oz can unsweetened coconut milk chilled
  • 1 cup pumpkin puree
  • 1/2 cup natural sweetener Monk Fruit for Keto, Maple Syrup for Paleo
  • 2 tsp vanilla extract
  • 1 tsp tapioca flour or gelatin powder for Keto
  • 1 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp all spice
  • pinch of salt

Instructions

Ice Cream Maker Method

  • 1 hour before making ice cream, add the ice cream canister to the freezer to chill.
  • Add the 2 cans of coconut milk, natural sweetener of choice ( I used Monk Fruit), vanilla extract, pumpkin puree and spices to a high-speed blender. Blend all ingredients on high until smooth and combined.
  • Transfer the liquid ice cream mixture to the chilled canister.
  • Follow the instruction on your ice cream maker. (I added ice and rock salt around the canister and allowed it to churn for 15 minutes). All ice cream makers are not the same so be sure to follow the instructions of your machine.

No Churn Method

  • Add the liquid ice cream mixture to a freezer-safe container and transfer to the freeze.
  • Allow it to sit in the freezer for 5-6 hours. Remove a couple of times during the 5-6 hours and mix with a spoon. Before serving, allow ice cream to sit 5-10 minutes so it's easier to scoop.

Notes

  • Will last in the freezer for up to 3 months in a freezer proof container.