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Let the pumpkin frenzy commence!

Published 3 months ago • 2 min read

Hi, Cleanish Squad!

It’s that time of year again, friends.

When pumpkin takes over EVERYTHING.

The wind starts having a little chill. The leaves start changing. The fireplaces start getting used again. Fall is simply perfection.

I love moments in each season, but Fall just seems to have the most special moments, you know?

Like how pumpkin pie spice takes over everything, from pumpkin spice lattes to pumpkin raisin bread to pumpkin cheesecakes to…ICE CREAM.

Yep. Ice Cream. With healthy pumpkin spice! I just had to. I’ve made a pumpkin frozen yogurt before, but I wanted to create a new way to enjoy pumpkin in a cool, creamy, frozen way.

For my Pumpkin Ice Cream, I roast my own pumpkin when they're available (you can see how to make pumpkin puree here) because it's simply more flavorful and delicate. But you can easily use canned pumpkin—just be sure to avoid pumpkin pie mix and choose canned pumpkin.

This easy no-churn pumpkin ice cream is prepped in JUST 15 minutes AND is so delicious! It's also vegan, gluten-free, paleo, clean-eating, and dairy-free. You're not going to believe the frozen sweet pumpkin flavor!

No-Churn Pumpkin Ice Cream

Ingredients

1 13.5 oz can full-fat coconut milk, refrigerated

1 cup pumpkin puree (can be fresh or canned)

⅓ cup pure maple syrup

1 teaspoon pure vanilla extract

⅛ teaspoon sea salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground ginger

⅛ teaspoon ground cloves

⅛ teaspoon ground allspice

​candied pecans, optional topping

Instructions

Line a loaf pan with wax or parchment paper and then set aside.

In a large mixing bowl, combine the pumpkin puree, pure maple syrup, vanilla extract, sea salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and ground allspice and stir well.

Add the can of full-fat coconut milk in a separate large mixing bowl and beat using a mixer until smooth and whipped.

Add the whipped coconut milk to the pumpkin mixture, folding it in gradually, and stir gently until smooth.

Pour into the prepared loaf pan and freeze for 4-6 hours or until solid enough to scoop.

See my post on No-Churn Pumpkin Ice Cream for more info and details about this recipe.

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If you're looking for more healthy pumpkin recipes, I have a collection of them here for you :)

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Some of my favorite things this week 🙂

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  • Trending YouTube Video → "10 Foods That Cause Inflammation (Avoid These)". In this video, we look at the top foods that cause inflammation and what to look for instead. Watch now.​

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  • Quote → Every pumpkin deserves to shine. – Marion Meister
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Featured Article

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