Pumpkin Spice Ice Cream Sweetened With Dates Only
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.
Servings 4
Calories 810kcal
Ingredients
- 1 cup creamed coconut + 3 cups of water or 2 cans full-fat coconut milk
- 8 oz pitted dates
- 1/2 teaspoon vanilla
- 3 teaspoons pumpkin spice
- 1/2 cup melted coconut oil or really soft
- 3 egg yolks optional, but really adds to the creaminess
- dash of salt
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 810kcal | Carbohydrates: 50g | Protein: 7g | Fat: 72g | Saturated Fat: 60g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 146mg | Sodium: 33mg | Potassium: 840mg | Fiber: 4g | Sugar: 38g | Vitamin A: 283IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 7mg