My creamy pumpkin pie ice cream is a rich, decadent treat. It’s dairy-free, sugar-free, and oh, so good! It’s also immune-boosting, thanks to a blend of essential oils. You’ve never had ice cream like this before!
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Why DIY Ice Cream?
Are you curious about why you should try dairy-free ice cream? With all the options on the shelves, it’s incredibly convenient to purchase frozen treats. What makes dairy so detrimental?
The truth is…it’s not. Raw, unpasteurized dairy that isn’t tampered with is actually a fantastic superfood. Sadly, the dairy products sold in stores are far from their original state, and you should avoid them as much as possible. Thankfully, there are lovely dairy-free alternatives out there, like this recipe!
Here are a few reasons you should consider adding DIY dairy-free products to your diet.
Saves Money
It’s no secret that healthy ice cream can be expensive. This drives many consumers to stick with sugar-filled varieties. Making your own ice cream saves you money because you’re not paying for preservatives or other filler ingredients.
When you purchase healthy ingredients like stevia, sea salt, and coconut milk, you have enough to make multiple batches. What a great excuse to experiment!
Fool-Proof Recipes
Making homemade ice cream is not rocket science. In fact, this recipe is exceptionally straightforward. With the help of a good ice cream maker, all you have to do is sit back and wait for your healthy ice cream to chill.
Even a novice natural living guru can pull it off! Plus, it tastes gourmet, and friends will think you spent hours creating this creamy dessert.
Customizable Treats
There’s total peace of mind knowing just what’s in your food. There are no preservatives, no odd ingredients you can’t pronounce, and no web searches to ensure something is non-toxic. Just simple, whole foods.
If you have a specific health need, your ice cream can work for you in this area. Where else can you find ice cream that will boost your immune system?
Dairy-Free Ice Cream Ingredients 101
So, what ingredients does a dairy-free ice cream contain? You don’t have to look far to find these elements. They’re readily available at most well-stocked grocery stores! Here’s what you need to add to your shopping cart.
Coconut Cream: I use the cream from canned coconut milk in many of my recipes. Usually, this process involves chilling the cream and skimming it from the liquid. Coconut cream allows us to skip a step by including just the cream. Ice cream should be decadent, and this healthy ingredient makes that happen!
Coconut Milk: To keep this recipe dairy-free, we use coconut milk. This ingredient is full of medium-chain triglycerides that your body turns into energy. (1) When purchasing coconut milk, be sure to grab full-fat varieties. Lite versions don’t contain coconut cream, which is where the goodness lies!
Organic Pumpkin Puree: Instead of artificial flavoring, we use real pumpkin puree. This gives our pumpkin pie ice cream authentic flavor while keeping it toxin-free! Be sure to grab pumpkin puree, not pie filling. The label will list only pumpkin puree, while pie filling will have added sugars.
Organic Chia Seeds: I love adding chia seeds to my ice cream. It helps thicken the ice cream as the seeds expand in liquid. Chia seeds are full of antioxidants that fight the effects of oxidative stress, including inflammation. (2)
Powdered Stevia: Stevia is a fantastic natural sweetener. It’s more potent than sugar, so you don’t need a lot. In fact, this recipe uses just ½ teaspoon to sweeten a whole batch of ice cream! This makes it cost-effective and budget-friendly for families.
Sea Salt: Traditional table salt undergoes a rigorous harvesting process that strips it of most nutrients. We recommend using Colima sea salt because it’s hand-harvested, which leaves the good stuff intact! Plus, it adds a gourmet flair to any recipe. You can also use pink Himalayan salt.
Organic Pumpkin Pie Spice Powder: This blend of warm spices is a Fall staple! If you live in America, you know just how popular it is. For our non-American friends, pumpkin pie spice is a blend of ground ginger, cinnamon, nutmeg, allspice, and cloves. You can find this ingredient at most well-stocked grocery stores or make your own by following our easy tutorial.
Immune-Boost Essential Oil Blend: This amazing mix of essential oils adds a fragrant, decadent flavor to many of our recipes. It contains a blend of cinnamon, clove, eucalyptus, rosemary, orange, and lemon EOs.
The recipe listed below makes one 5 ml bottle full of immune-boosting goodness! Need more ways to use this blend? You can always apply it to your skin with a carrier oil or add a couple of drops to our Immune-Boosting Matcha Latte. Yum!
Safety Note: Including essential oils in your culinary creations is a fantastic way to introduce them to the entire family! It’s also totally safe if you use wisdom. Whenever you include an EO in a recipe, you also need a dispersant. This ensures the essential oils are dispersed evenly and don’t irritate your mouth. Always remember, never ingest an essential oil neat!
Make Pumpkin Pie Ice Cream
This recipe is sure to be a family favorite. We love having it over our Apple Pancakes for an extra special breakfast treat.
- 1 can organic coconut cream
- 1 cup organic coconut milk
- 1 15-ounce can organic pumpkin puree
- 1 tablespoon organic chia seed¼ cup raw organic walnuts
- ½ teaspoon powdered stevia
- 1 teaspoonorganic pumpkin pie spice powder
- ¼ teaspoon freshly ground pink Himalayan salt or sea salt
- 5-10 drops Immune-Boost essential oil blend*
- Place the interior bowl of an automatic ice cream maker in the freezer for at least 12 hours.
- Place the coconut cream, coconut milk, pumpkin puree, chia seeds, walnuts, stevia, pumpkin pie spice, sea salt, and essential oils in a blender. Process until smooth.
- Place the interior bowl and the paddle in the electric ice cream maker. Turn on and pour in the contents of the blender. Let the ice cream maker run for about 30 minutes or until the ice cream reaches your preferred consistency.
- Serve immediately or keep it in the interior bowl in the freezer.
**We recommend using a glass-bodied blender so essential oils won’t discolor the plastic. If you use a Vitamix or other plastic blender, you may find the EOs stain the plastic. You can help avoid this by adding essential oil in the last step or in each cup individually.
Step One: Blend Ingredients
Place the interior bowl of an automatic ice cream maker (I use this one!) in the freezer for at least 12 hours. I like to do this the night before I plan to make ice cream.
Place the coconut cream, coconut milk, pumpkin puree, chia seeds, walnuts, stevia, pumpkin pie spice, sea salt, and essential oils in a blender. Process until smooth.
Step Two: Churn the Pumpkin Pie Ice Cream
Place the interior bowl and the paddle in the electric ice cream maker. Turn the machine on and pour in the contents of the blender. Let the ice cream maker run for about 30 minutes or until the ice cream reaches your perfect consistency.
You can serve the ice cream immediately or keep it in the interior bowl in the freezer. Enjoy!
