I swear this isn’t like all those times I Instagrammed a rice cake with M&Ms on top or Doritos and wine and hashtagged it paleo.
This is really paleo. And really delicious.
This recipe comes from Paleo Ice Cream: 75 Recipes for Rich and Creamy Homemade Scoops and Treats which is the newest addition to my cookbook collection. The book has basically every ice cream variety you could ever want, but Paleo-ized.
I mean, Maple Bacon Chocolate Ice Cream.
I, of course, am obsessed with all things fall right now (BECAUSE OMG SNOW IS COMING) so I had to give the Pumpkin Pie Ice Cream a try.
And I’m totally breaking my October 1st = Pumpkin Day rule but whatever. I had to share this with you.
I’m not gonna lie to you, I had serious doubts about the whole paleo ice cream thing. Paleo treats are really nice to have when you’re strict paleo but let’s be real, a paleo muffin tastes nothing like an actual muffin.
If I read your blog and you tell me a paleo biscuit tastes like a Cracker Barrel biscuit, I’m giving you major side eye.
So I worried that paleo ice cream would be nothing like real ice cream.
But basically, this ice cream is coconut milk (the canned stuff, not the refrigerated stuff), xanthan gum is optional but I definitely recommend it for the texture, honey as the sweetener, and some pumpkin.
(I totally saw xanthan gum at Walmart yesterday so you should be able to find it anywhere.)
It tastes like ice cream. Like pumpkin ice cream!
I did have to let it defrost for a few minutes before scooping but after that, it had nearly the exact texture of regular ol’ ice cream!
I’ve made paleo cookies, pizza, muffins, bread, etc, etc, etc and this paleo ice cream is the only thing that’s actually been super close to it’s non-paleo counterpart.
You should definitely check out Paleo Ice Cream if you’re looking for recipes like Oregano Ice Cream, Double Chocolate Candy Bar Ice Cream, or Toasted Almond Frozen Custard!
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- 1 13.5-ounce can coconut milk
- 4 tablespoons honey
- 1/4 teaspoon xanthan gum, optional
- 3 egg yolks
- 1/2 cup pureed pumpkin
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- In a medium saucepan over low heat, combine coconut milk, honey, and xanthan gum (if using). Stir continuously until the mixture thickens enough to coat the back of a spoon, about 8 minutes. Set aside.
- In a heat-safe bowl, whisk the egg yolks until they reach a fluffy consistency. Add a small ladle of the warm mixture and stir until combined. Continue adding the warm mixture, one ladle at a time, until it's completely mixed into the egg yolks. Don't add too much of the warm mixture at once or you may end up with scrambled eggs.
- Cover the mixture and refrigerate until completely chilled (about 8 hours or up to 2 days).
- Blend chilled mixture with pureed pumpkin, pumpkin pie spice, and vanilla in a blender until smooth, about 30 seconds.
- Freeze the mixture in your ice cream maker according to the manufacturer's instructions and enjoy!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 13gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 69mgSodium: 11mgCarbohydrates: 11gFiber: 0gSugar: 9gProtein: 2g
This book was sent to me for consideration. I was not paid for my review.