Pumpkin Pie Ice Cream (SCD, AIP, Vegan, Paleo)

It's pumpkin season!!!!!!! Pumpkin Pie, pumpkin scents, pumpkin picking, pumpkin carving, pumpkin, pumpkin, PUMPKIN! It is that time of year, and I am so on board. Years back (before I knew how food affected my body), Dairy Queen's Pumpkin Pie Blizzard was basically what I lived for all year long. It was this thick, creamy, overly/artificially flavored cup of Ice Cream that tasted like..well..pumpkin pie! I probably averaged like, 10 each fall, and would choose it over Starbucks Pumpkin Spice Latte any day. Fast forward a few years to when I became health conscious and was fully dedicated to healing my gut, and knew I had to bring this ice cream back! A few days ago, I pulled out the ice cream machine and decided to experiment with fall ice cream flavors, and came up with what I would consider to be not only one of the easiest things I've ever made...but maybe, the BEST!

Seriously guys, grab your ice cream maker NOW, and get ready for frozen pumpkin pie. I promise you won't be disappointed.


-1/2 Cup Pumpkin Puree

-1 Can Full Fat Coconut Cream (around 13 ounces. Use a brand without any gums or fillers like this)

-1/2 Cup Honey

-1 Splash Vanilla Extract (must be alcohol free for AIP)

-1 tsp Pumpkin Spice (This is my favorite (cinnamon, ginger, cloves for AIP))


Step #1: Add all ingredients to small/medium sauce pan and place on medium heat.

Step #2: Mix with whisk until fully combined (no need to hit a certain temp as long as ingredients are full blended together)

Step #3: Let cool and place in ice cream maker. Allow to turn into thick, creamy, consistency that is fully frozen (this time is going to be different for each ice cream maker. Mine takes around 1.5 hours). Enjoy!

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