Delicious pumpkin spice ice cream is a healthy, delightful dessert, sweetened only with dates! This paleo ice cream recipe is so creamy and delicious, you won’t even miss the dairy. Grab a spoon, because this is the perfect fall ice cream.
Now, you may think that because this ice cream is sweetened with dates, it tastes healthy and lacks flavor.
I assure you, it doesn’t; this ice cream is so creamy and delicious. If you are a fan of dates, you may know that they taste like candy, which makes them perfect to sweeten a dish without adding sugar. To make this recipe even more creamy and decadent, I added a little extra coconut cream, some coconut oil, and egg yolks.
When the fall comes around, I get so excited about the cozy decor, warm blankets, and all things pumpkin spice. I’ll say it right now: pumpkin spice is the flavor of fall, and I love pairing the warm flavors of cinnamon and clove with the creamy coldness of ice cream. What’s not to love?
We whipped this ice cream up in no time, and paired it with some sourdough cinnamon rolls, because that’s how we roll. My kids were beyond thrilled with it… but really, I was beyond thrilled.
If you want to make everyone in your family happy, make some of this pumpkin spice ice cream. You will automatically become their favorite, if you weren’t already.
Tips for making pumpkin spice ice cream
- If you get a batch of dates that are a little on the harder side, you can add the dates to the water (3 cups) the night before making this recipe to soften them. The next day, add the rest of the ingredients to the blender. Blend on high until smooth and creamy.
- Use a high-powered blender for creamiest results.
- If everything is at room temperature, you can just use really soft coconut oil. If any of the ingredients have been refrigerated, you will want to melt the coconut oil, so when it is added to the blender, it doesn’t start to solidify.
- You can skip adding the egg yolks if you are not comfortable with consuming them raw. We use eggs fresh from our farm, and have never had an issue.
- Keep your ice cream maker bowl in the freezer at all times so you can make ice cream at a moment’s notice.
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Pumpkin Spice Ice Cream Sweetened With Dates Video Tutorial
How To Make Pumpkin Spice Ice Cream Sweetened With Dates
Ingredients you will need:
1 cup creamed coconut + 3 cups of water (or 2 cans full-fat coconut milk)
8 oz package of pitted dates
1/2 tsp vanilla
3 tsp pumpkin spice
1/2 cup melted (or really soft) coconut oil
3 egg yolks (optional, but really adds to the creaminess)
dash of salt
Tools you will need:
Blender – I use this one
Measuring cups and spoon
Ice cream maker (optional) – I love my Cuisinart 2 quart ice cream maker.
Pumpkin Spice Ice Cream Directions:
Add all the ingredients into a blender. Blend until really creamy. It takes longer than you would expect, so keep going. You shouldn’t really see any more bits of dates in there.
Pour into ice cream maker and follow the instructions. Turn it on and let it churn for about 30 minutes, or a little less – just until it has firmed up.
How to make coconut milk from creamed coconut:
1/4 cup coconut cream + 1.5 cups filtered water = 1 can of coconut milk
Why creamed coconut over the canned stuff?
I love to buy creamed coconut rather than canned coconut milk because it can be very difficult to find a canned organic coconut milk that isn’t lined with BPA. That’s something we avoid in our family, so we don’t get a lot of canned coconut milk. Creamed coconut also contains no additives, like guar gum and xantham gum, making it a healthier option.
Notes on using creamed coconut:
If you decide to make coconut milk like this for drinking, note that it does thicken upon standing.
Once you open the package of creamed coconut, it is best to store in the fridge. Then, you may need to dissolve in hot water, as it will be hard.
Can I make coconut ice cream without an ice cream maker?
If you don’t have an ice cream maker, you can put the mixture in a 9″ by 13″ pan and allow it to harden for about eight hours. But ice cream makers make this so easy! I love my Cusinart 2 Quart Ice Cream Maker. I bought it two or three years ago, and have made a lot of ice cream in it!
Is this Paleo ice cream?
Yes, this recipe is paleo because it contains no added sugar or dairy. The creaminess comes from coconut, which is a great paleo-approved milk substitute. Eggs are not considered dairy because they are from a chicken.
Find more fall inspired favorites straight from our farmhouse kitchen:
- Sourdough French Toast Casserole Apple Cinnamon Raisin
- Pumpkin Spice Rooibos Latte
- Cinnamon Maple Sourdough Apple Pie
- Healthy Apple Butter Recipe – No Added Sugar
- Roasted Pumpkin Soup with Acorn Squash
Pumpkin Spice Ice Cream Recipe Card
- 1 cup creamed coconut + 3 cups of water (or 2 cans full-fat coconut milk)
- 8 oz package of pitted dates
- 1/2 tsp vanilla
- 3 tsp pumpkin spice
- 1/2 cup melted (or really soft) coconut oil
- 3 egg yolks (optional, but really adds to the creaminess)
- dash of salt
Add all the ingredients into a blender. Blend until it is really creamy and there are no remaining date bits.
Pour into ice cream maker and follow the instructions. Turn it on and let it churn for about 30 minutes, or a little less - until it has firmed up.
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