Paleo Pumpkin Ice Cream with Pecans
Dairy-Free, Keto, Gluten-Free, Minimal Ingredients, Easy
This Paleo pumpkin ice cream with pecans is packed full of pumpkin pie flavor combined with a nutty pecan texture and taste.
Indulged your senses with this Fall inspired dessert!
Depending on where you live, some of you may be curling up in a blanket, sipping tea next to a fireplace (me), while the rest of you are still outside enjoying the warm weather. (P.S I’m jealous).
But, the one thing we all have in common is our love for Fall, pumpkins, and ICE CREAM.
I scream, you scream, we all scream for ice cream!!
Note: If allergies are an issue in your household, you can omit the pecans and swap out the almond milk for equal parts of full-fat coconut milk.
You’ll want to read this blog post in its entirety more helpful tips and tricks you’d normally by-pass. Or if you are feeling lucky jump to the recipe below and get started!
Either way, I’d love to hear how your ice cream turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Pumpkin Ice Cream with Pecans
Ditch the store-bought ice cream tubs filled with conventional dairy products and refined sugars and opt for a delicious non-dairy and refined sugar alternative instead.
1. In a medium-size bowl, combine almond milk, pumpkin puree, banana, maple syrup, pumpkin pie spice, and vanilla with a hand mixer on medium speed.
Tip: I found it easier to mash the banana first before mixing.
2. Fold in chopped pecans and pour ice cream mixture into an insulated tub.
Tip: If you have an ice cream maker follow the instructions for preparing the ice cream above but follow the manufactures instructions for making the ice cream.
3. Place the insulated tub in the freezer for 2 to 4 hours or until ice cream is frozen. Scoop and serve!
How to Store Paleo Pumpkin Ice Cream with Pecans
Well, this one should be a no-brainer! You’ll want to store any leftover ice cream in the freezer, either in the insulated tub or a freeze-safe airtight container.
Essential Equipment to Make Paleo Pumpkin Ice Cream with Pecans
Hand Mixer – The hand mixer is used to combine all the ingredients into a smooth consistency for freezing. (No clumps or chunks – besides to pecans)!
Insulated Tub – Neatly stores homemade ice cream (PLUS sorbet and gelato) and is perfect for scooping.
Ice Cream Maker (optional) – While an ice cream maker provides ice cream in less than 20-minutes, it’s not necessary to make homemade ice cream.
More Paleo Frozen Desserts
Paleo Chocolate Fudge Pops – One of my childhood favorites turned into a dairy-free and refined sugar alternative.
Paleo Banana Pops – A fun way to utilize bananas and get creative with toppings! (KIDS LOVE THESE)!
Paleo Vanilla Coconut Ice Cream – If your feeling basic, you’ll want to check out this delicious vanilla coconut ice cream. (Top with all your favorite toppings)!
Basic Paleo Staples for Making Paleo Pumpkin Ice Cream with Pecans
Almond Milk – Source almond milk that is unsweetened and doesn’t contain unnecessary fillers or additives.
Banana – you don’t necessarily need to buy organic bananas because of their thick peel – it minimizes the potential risk for pesticide exposure. (Honestly, for 30 cents more you can’t beat the taste of an organic banana)!
Pure Maple Syrup – Local syrup is best!
Vanilla – I use my Homemade Vanilla Extract Recipe for all my baking needs!
Pecans – I usually buy the whole pecans from Costco and smash them into pieces. It is much easier to buy them already chopped, it will save you time, and it’s mess-free.
Other Items Needed:
Paleo Pumpkin Ice Cream with Pecans
- Ice Cream Maker
- In a medium-size bowl, combine almond milk, pumpkin puree, banana, maple syrup, pumpkin pie spice, and vanilla with a hand mixer on medium speed.
- Fold in chopped pecans and pour ice cream mixture into an insulated tub.
- Place the insulated tub in the freezer for 2 to 4 hours or until ice cream is frozen. Scoop and serve!
- If you have an ice cream maker follow the instructions for preparing the ice cream above but follow the manufactures instructions for making the ice cream.
- Almond milk can be swapped out for equal parts full-fat coconut milk for an allergy-free option. (I just prefer the sweeter and nutter taste of almond milk).
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg