Pumpkin Spice Ice Cream (Gluten Free)

pumpkin-spice-ice-creamSo I know there’s a lot of people who live in areas that aren’t really cold. And they deserve ice cream! And even if it’s cold out for you, I think everyone has those days they roll out of bed with a keen desire for ice cream. Today was one of those days, and an idea popped into my head…cookies were pretty good, but what could be better? A winter flavored summer dessert. Perfect integration. A bit of Thanksgiving and a bit of the Caribbean. So I got to work, and came up with this creamy delight. I was thinking that ginger might be a nice touch, but I didn’t have any one hand. I may try it, I’ll update with results. Try using a different squash (maybe butternut or Jamaican pumpkin) or a different combination of spices. Hmm…I wonder what else can I do with pumpkin???


  • 1/4 cup tapioca starch
  • 1 cup water
  • 1 can coconut milk
  • 1 cup organic cane sugar
  • 1/2 cup pumpkin puree
  • 1 tsp cardamom
  • 1 tsp coriander


Mix tapioca starch and water in saucepan. Stirring constantly, bring to boil and remove from heat. Add starch mixture, coconut milk, sugar, and pumpkin to blender. Blend until fully combined. Add spices and blend again. Let sit until mixture is room temperature, then chill in refrigerator. Freeze according to ice cream maker manufacturer’s instructions OR freeze then blend and serve.

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