Pumpkin Spice Ice Cream by @healthyalie

15 min

4 servings

🥥

420 ml

Coconut milk

🎃

150 g

Pumpkin purée

🧂

15 ml

Pumpkin spice

🍁

50 ml

Maple syrup

🫙

30 g

Vegan protein powder

  1. Add
    • canned coconut milk
    • pumpkin puree
    • pumpkin spice blend

    Add 400 g canned coconut milk, 150 g pumpkin puree, 1 tablespoon pumpkin spice blend, and 50 ml maple syrup to the blender.

  2. Add
    • vegan protein powder

    Add 1 scoop vegan protein powder if using, then blend until completely smooth.

  3. Pour

    For the ice cream maker method, pour the blended mixture into a freezer-safe container and freeze overnight.

  4. Process

    Process the frozen mixture in an ice cream maker on the ice cream setting until creamy and scoopable.

  5. Pour

    For the no-churn method, pour the blended mixture into ice cube trays and freeze overnight.

  6. Transfer

    Transfer the frozen cubes to a food processor and blend until creamy.

  7. Add

    Stop several times to scrape down the sides, adding a small splash of liquid only if needed to help blending.

  8. Serve

    Serve immediately as a soft ice cream, or freeze briefly in a container for a firmer scoop.

Pumpkin Spice Ice Cream by @healthyalie

15 min

4 servings

🥥

420 ml

Coconut milk

🎃

150 g

Pumpkin purée

🧂

15 ml

Pumpkin spice

🍁

50 ml

Maple syrup

🫙

30 g

Vegan protein powder

Preparation Steps

  1. Step 1/8

    Add 400 g canned coconut milk, 150 g pumpkin puree, 1 tablespoon pumpkin spice blend, and 50 ml maple syrup to the blender.

    🥥canned coconut milk
    🎃pumpkin puree
    🧂pumpkin spice blend
    🍁maple syrup
    🥄measuring spoon
    🥛measuring jug

  2. Step 2/8

    Add 1 scoop vegan protein powder if using, then blend until completely smooth.

    🫙vegan protein powder
    🥄spatula

  3. Step 3/8

    For the ice cream maker method, pour the blended mixture into a freezer-safe container and freeze overnight.

    🫙freezer-safe container
    🥄spatula

  4. Step 4/8

    Process the frozen mixture in an ice cream maker on the ice cream setting until creamy and scoopable.

    🥄spatula

  5. Step 5/8

    For the no-churn method, pour the blended mixture into ice cube trays and freeze overnight.

    🧊ice cube tray
    🥄spatula

  6. Step 6/8

    Transfer the frozen cubes to a food processor and blend until creamy.

    🥄spatula

  7. Step 7/8

    Stop several times to scrape down the sides, adding a small splash of liquid only if needed to help blending.

    🥄spatula

  8. Step 8/8

    Serve immediately as a soft ice cream, or freeze briefly in a container for a firmer scoop.

    🫙freezer-safe container

Composition

Ingredients

Types

Vegetables, Sweeteners, Protein powder

Ingredients

Coconut milk, Pumpkin purée, Pumpkin spice, Maple syrup, Vegan protein powder

Notes

Coconut milk (canned), Vegan protein powder (optional)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Gluten-Free, Plant-based

Calories

277 kcal

Macro nutrients

Protein: 4.2g, Carbohydrates: 19.4g, Sugars: 14.6g, Fat: 21.4g, Saturated fat: 18.4g, Fiber: 2.3g, Sodium: 21mg

Nutritional Information

Minerals

Potassium: 293mg, Iron: 1.8mg, Magnesium: 31mg, Manganese: 0.8mg

Vitamins

Vitamin A: 396mcg RAE, Vitamin C: 3.2mg, Vitamin E: 0.6mg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

measuring spoon, measuring jug, spatula, ice cube tray, freezer-safe container

Appliances

Blender, Ice cream maker, Freezer, Food processor

Type

Type

Type Of Dish

Dessert

Occasions

Autumn, Halloween, Thanksgiving, Snack, Dessert

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

American

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Frozen, Scoopable

Flavors

Sweet, Spiced, Pumpkin, Coconut, Maple

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

room temperature : 0 min (Do not store at room temperature because this is a frozen coconut milk dessert.), fridge : 60 min (Keep only briefly while softening before processing or serving.,Store in an airtight container.), freezer : 14 days (Store in an airtight freezer-safe container.,Cover the surface to limit ice crystals.,Let soften for 10 to 15 minutes before scooping if frozen solid.)