Pumpkin Maple Coconut Ice Cream

Yes, ’tis the season:  pumpkin season, that is.  And, yes, I’m one of those eat-pumpkin-anything-type of people.  So Leah and I had a hankering for a dessert the other day and this was my stab at pumpkin ice cream.  It really turned out wonderful, if I do say so myself.  It was kind of one of those ‘throw it against the wall and see if it sticks’ sort of recipes.  But it turned out creamy and satisfying.  The only thing I would do differently is next time I’ll make two batches. Even the non-paleo fam likes it.  Hope you like it too!

Pumpkin Coconut Ice Cream

Pumpkin Maple Ice Cream


15 oz. Can Pumpkin Puree

2 Very Ripe Bananas

1 Cup Coconut Milk

¼ Cup Maple Syrup (more if you like it sweeter)

1 Tsp. Cinnamon

¼ Tsp. Fresh Ground Nutmeg

¼ Tsp. Sea Salt


Blend all ingredients in a blender until thoroughly mixed.  Chill in freezer for 30 minutes.  Process in ice cream maker according to manufacturer’s directions.


About Markowskis

Were a family sold out to serving the Lord: "Serve the LORD with gladness: come before his presence with singing." - Psalm 100:2
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