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Pumpkin Spice Ice Cream (Vegan, Paleo, Gluten-free)

September 17, 2013 By Becky 20 Comments

Did you know there was once a molasses flood in Boston?  A five-story high molasses tank exploded on an unusually hot day in 1919 and surged through the North End, destroying a fire station and leaving a path of sticky destruction in its wake.  Some say that when the weather is really warm, you can still smell the molasses on the city streets almost 100 years later.

I was fascinated by the molasses flood as a kid and did a report on it in elementary school.  I think that was the last time I thought about molasses, though, because I almost never cook with it.  But, while making a failed batch of pumpkin bread over the weekend, I ran out of honey and needed another sweetener.  The molasses in the back of my cupboard seemed like just the thing, and it was (the pumpkin bread only failed because I asked Ben to watch it for me, and it ended up baking for almost three hours).  Molasses has a spicy flavor that goes really well with pumpkin, and contributes to this ice cream’s rich orange color.  I did a little research and there seems to be some debate as to whether molasses is truly paleo, but I’m sure that this ice cream would still be delicious if you added more honey instead, or even tried maple syrup.


This ice cream is perfect for my current state of mind, because I’m excited about fall and all things pumpkin, but not completely ready to let go of summer.  It’s still warm enough for me to work up a sweat walking back home from the train, and this ice cream was the best after school snack once I arrived.  Make it quick before the weather gets colder!

Pumpkin Spice Ice Cream Recipe (Vegan, Paleo, Gluten-free)
Yield: 1.5 quarts*
Prep time: 5 minutes
Total time: 4 hours (includes chilling and freezing time)

Ingredients:

15 ounces (1 and 1/2 cups) canned pumpkin
1 (13.5 ounce) can coconut milk
1 (13.5 ounce) can light coconut milk
1/3 cup honey, agave, or maple syrup
1/4 cup molasses
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon allspice (omit for AIP)
Pinch of ground ginger
Pinch of nutmeg (omit for AIP)
Pinch of salt

*If you have a one-quart ice cream machine, this recipe will not fit.  You can try halving the recipe or freezing the ice cream in two batches.

Combine all the ingredients in a large bowl, whisking well to break up any lumps of pumpkin.  Chill in the refrigerator until cold, whisk again, then freeze according to your ice cream maker’s instructions.  Store the ice cream in an airtight container in the freezer, and let it soften at room temperature for about 15 minutes before scooping.

This recipe is okay to eat during the autoimmune protocol.  I’ve shared it on Phoenix Helix’s AIP recipe roundtable—check out that post and blog if you’re looking for more delicious AIP eats.

Filed Under: dessert, gluten free, paleo, recipe, vegan Tagged With: AIP, coconut milk, dairy free, fall, honey, ice cream, molasses, pumpkin, spice

« Double Chocolate Cookies (Paleo, Gluten-free)
Pumpkin Cake with Molasses Cream (Paleo, Gluten-free) »

Comments

  1. Gabriele says

    September 26, 2017 at 6:28 pm

    Cooked or raw pumpkin?

    Reply
    • Becky says

      September 26, 2017 at 6:31 pm

      Cooked! I use canned.

      Reply
  2. Jessica says

    October 19, 2016 at 7:04 pm

    Do you need an ice cream maker to make this?

    Reply
    • Becky says

      October 19, 2016 at 7:10 pm

      To make it easily, yes, but if you don’t have one, you could try one of the techniques for making ice cream without a machine, like this one:

      http://www.davidlebovitz.com/making-ice-crea-1/

      Reply
  3. melissa says

    October 18, 2016 at 1:27 pm

    THIS IS NOT OK TO EAT ON AUTOIMMUNE PROTOCOL ACTUALLY

    Reply
    • Becky says

      October 18, 2016 at 4:43 pm

      CARE TO SPECIFY WHY? MIGHT BE HELPFUL FOR OTHER READERS.

      Reply
  4. Phoenix Helix says

    November 14, 2013 at 1:20 am

    This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2013/11/13/paleo-aip-recipe-roundtable-3/

    Reply
    • Rebecca Winkler says

      November 14, 2013 at 2:53 am

      Thank you! I'll definitely stop by and share. I don't know much about AIP, but I'm eager to learn! 🙂

      Reply
    • Phoenix Helix says

      November 21, 2013 at 2:04 am

      Thanks for linking up. Your ice cream got a lot of hits! If you'd like to join us at this week's roundtable, your mashed rutabaga looks perfect! http://www.phoenixhelix.com/2013/11/20/paleo-aip-recipe-roundtable-4/

      Reply
    • Rebecca Winkler says

      November 23, 2013 at 1:18 am

      Thanks, Eileen! I'll be sure to stop by again :).

      Reply
  5. Monica Gardner says

    November 7, 2013 at 3:59 pm

    Definitely a fan of all things pumpkin! How could this be wrong! Thanks for sharing! Cant wait to try it!

    Reply
    • Rebecca Winkler says

      November 11, 2013 at 12:00 am

      Thanks, Jacquie and Monica! Let me know what you think!

      Reply
  6. jacquie astemborski says

    November 6, 2013 at 2:22 pm

    I love pumpkin ice cream – I can't wait to try this

    Reply
  7. melissamilam says

    October 18, 2013 at 11:13 pm

    Delicious! My kids loved helping me make this. Always looking for healthy holiday treats. Thank you!

    Reply
    • Rebecca Winkler says

      October 19, 2013 at 1:40 pm

      I'm so glad you and your kids enjoyed it! Thanks so much for reading!

      Reply
  8. Rebecca Winkler says

    September 22, 2013 at 2:34 pm

    There is actually somewhat of a debate over whether honey can be part of a vegan diet. I know vegans who eat it and vegans who don't. I read some insights from both sides in the post and comments here:

    http://happyherbivore.com/2011/10/what-is-honey-vegan/

    Reply
  9. dogwoodgirl says

    September 20, 2013 at 11:57 am

    Sorry, but honey is not vegan.

    Reply
    • Rebecca Winkler says

      September 20, 2013 at 12:16 pm

      No need to be sorry! I meant to mention that you can use agave or maple syrup instead–just updated the post. Thank you for your comment and the careful read! 🙂

      Reply
  10. Gabriela Cinkova says

    September 20, 2013 at 2:03 am

    This looks delicious! So excited for Fall too 🙂

    Reply
    • Rebecca Winkler says

      September 20, 2013 at 12:27 pm

      Thank you! I don't love cold weather, but fall flavors are the best!

      Reply

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Hi, I’m Becky!

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