Pumpkin Ice Cream

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Fresh pumpkin puree combines with full fat coconut milk, fresh almond milk, cashews, cinnamon and vanilla bean to create a creamy vegan pumpkin ice cream concoction that will blow you away! Sweetened with maple syrup and a few drops of stevia to lower the glycemic level.



1 cup pumpkin puree

1 cup coconut milk (full fat)

1 cup almond milk

3/4 cup cashews

1/3 cup  maple syrup

6-10 drops stevia

1 1/2 teaspoons cinnamon

1 teaspoon pure vanilla

Seeds of 1/2 vanilla bean





1) Blend all ingredients until smooth and creamy in a high speed blender.

2) Chill for at least 6 hours.

3) Process through an ice cream machine according to the manufacturers directions.


Heather PaceAbout Heather Pace

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California. Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather's serious sweet tooth led her to author four raw dessert ebooks: Just Desserts, Raw Party Parfait, Moonie Pie Recipes, and The Ultimate Raw Ice Cream Cake. She teaches raw food classes, and hosts dessert challenges on her site: www.sweetlyraw.com.

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