Dairy-Free Pumpkin Ice Cream:
This dairy-free pumpkin ice cream recipe is from my friend Megan Kelly. She has an incredible blog and is a Licensed Esthetician specializing in holistic nutrition, woman’s hormones, and spiritual health. Enjoy this wonderful dairy-free pumpkin ice cream!
Dairy-Free Pumpkin Ice Cream
Yield 3 cups
- 1 can of pumpkin puree
- 1 large banana
- ¾ cup full fat organic coconut milk
- 2 tbsp of stevia
- ½ tsp vanilla (optional)
- ½ tsp cinnamon
Step #1: Fill an ice cube tray evenly with the pumpkin puree and cover tightly with plastic wrap
Step #2: Place banana in a ziploc bag and place the banana and the ice cube tray in the freezer overnight.
Step #3: Remove the cubes and banana from freezer and let sit for 5 minutes.
Step #4: Remove from ice tray and plastic bag and place everything in high power blender or food possessor and blend until smooth.
Step #5: Enjoy right away or place in freezer for a couple hours to create a harder ice cream.
***The nutrition info for this recipe is based on the linked ingredients above**
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 12 g
Total Carbohydrates 22 g
Dietary Fiber 6 g
Sugars 5 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I had this little treat over the holidays and was fascinated about how delicious and how easy it is to make. No ice cream maker needed and perfect for any time of year.
Dr Jockers Comments:
This is an outstanding dairy-free ice cream. Coconut milk is smooth and creamy and doesn’t have the proteins found in dairy that many struggle to digest. I prefer to flavor this with liquid stevia as it is all-natural and has no effect on blood sugar.
The cinnamon, banana and pumpkin flavor really synergize and the cinnamon helps improve blood sugar sensitivity. Since both banana and pumpkin are high in carbohydrates it is important to have that improved blood sugar stabilization that cinnamon helps to provide.