Pumpkin Spice Ice Cream {Dairy-Free, Paleo}

Creamy coconut milk pairs with pumpkin and warm spices to create a gloriously rich ice cream that might even eclipse a slice of pie.  And it only needs five ingredients!

Pumpkin Spice Ice Cream {Paleo} | Swirls and Spice

Clean eating that tastes this good makes me even happier to celebrate and “indulge.”  Gathering with friends and family to enjoy some amazing pumpkin ice cream seems like a great way to spend November (or any month hereafter).   Meanwhile, it’s easy to forget that the homemade ice cream we’re enjoying is just as healthy as a smoothie.

For something sweet and nourishing, dates are where it’s at.  Their sweetness adds to the flavour in a completely natural way.  This recipe for ice cream incorporates the date soaking technique used in my recipe for Cranberry Date Tartlets.  The trio of pumpkin and spices and extra creamy coconut milk blend incredibly well with the flavour of the dates.

The urge to enjoy pumpkin ice cream for breakfast is something I need not resist therefore.  A scoop could even serve as a legitimate topping for waffles, such as these Ginger Pear Oat Waffles.  Or if you are really in a pumpkin mood, why not enjoy a Pumpkin Spiced Oat Bar à la mode?Pumpkin Spice Ice Cream | Swirls and Spice

Paleo Pumpkin Ice Cream {No Sweetener Added}

  • Servings: 4
  • Print


  • 1 can full fat coconut milk (400 ml)
  • 25 honey dates (or equivalent)
  • 1 cup plain pumpkin puree
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • pinch of sea salt, optional


  1.  To soften the dates, pour boiling hot coconut milk over dates and cover for 20 minutes or longer to soak.
  2. Blend soaked dates and coconut milk in food processor or blender until relatively smooth.  Add all remaining ingredients and blend again until smooth.  Cover and chill the mixture for one hour.
  3. Pour chilled mixture into prepared ice cream maker and churn for 20 minutes or until ice cream starts to thicken.  Continue to churn for a few more minutes until it is firm enough to scoop.  Serve immediately.  Top with whipped coconut cream, caramel sauce, and nuts if desired.

Note: Any remaining ice cream can be frozen in a covered container for future use.  After time in the freezer it will need to be set out to soften for about 10 minutes prior to scooping and serving.

Pumpkin Spice Ice Cream {Paleo}

This recipe is part of Natural Family Fridays, Savoring Saturdays and may be shared here as well.

I’m also sharing it at Allergy Free Wednesdays and Gluten Free Wednesdays.


26 thoughts on “Pumpkin Spice Ice Cream {Dairy-Free, Paleo}

    1. Thanks! That’s why I love coconut milk so much. 🙂 It goes well with so many of my favourite flavours, including pumpkin! I was thrilled when my husband found cans at the dollar store too!

  1. Looks so good! A non-sugary ice cream my children might actually eat! Visiting from Blessed Learners Pinterest party.

  2. Oh YUM!! I LOVE paleo ice cream and I haven’t seen this one – just in time for Thanksgiving! I wonder if I could substitute Stevia? I like the Kal version. I’ll try it and let you know 🙂

    1. I think substituting stevia for some of the dates would work all right. Keeping some of the date sugar might give smoother results. I seldom use stevia because I suspect it gives me headaches. But it is a great way to lower carbs if you tolerate it well. I’d love to hear how the ice cream turns out for you. 🙂

    1. It was less than 8 ounces by weight, but about 1 cup by volume. I have made versions that had more and less than that amount, and they were fine as well. The published recipe has what I think is the nicest balance of sweetness and pumpkin flavour.

  3. This ice cream looks so creamy and sounds delicious! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

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