Homemade Coconut & Pumpkin Ice Cream

Just because it's fall doesn't mean ice cream season is over... it's honestly always ice cream season at our office. This year, we're tweaking our usual habit for a healthier option. Homemade, vegan, full of coconut and pumpkin health benefits. Yes, you can still get some health benefits out of dessert. Here's how it's made:


  • 15 oz can coconut milk
  • 1 level cup of pumpkin puree
  • 1/2 cup brown sugar
  • 2/3 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves


  1. Combine all ingredients in a large pot
  2. Stir over low-heat until the sugar dissolves
  3. Transfer to a bowl and freeze for 1 1/2 hours
  4. In an ice cream maker, churn for 10-15 minutes
  5. Top with candied walnuts and ground ginger snaps

Editor's Note: If you don't have an ice cream maker, you can blend the frozen mixture in a high-speed blender. It won't have the same consistency but the amazing flavors will be there!

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