Pumpkin Pie Ice Cream (Dairy Free)

This recipe is a by-product of my Pumpkin Spice Macarons and also a special post for the Sweet Adventures Blog Hop. I roasted a butternut squash in the oven and used some of it to make the ganache for the macarons. And I thought what a great flavour for an ice cream! I’m not inventing the wheel of course, but I’ve actually never had pumpkin ice cream before, so for me it’s new. 😉

I’ve used avocado lately in a few ice cream recipes and love the delicate texture it produces. The flavour is imperceptible; and  what a good way to make this dessert even healthier, right?

The recipe makes a bit less than my regular ice cream recipes as I used half the amount of coconut meat in order to maintain the flavour of the pumpkin, of which I had only 1 1/4 cups left after the ganache.

It truly tastes and smells like you’re eating Pumpkin Pie!



  • 100 ml creamed coconut
  • 1 cup filtered water
  • 1 1/4 cups pumpkin meat (I used roasted butternut squash)
  • 1 small ripe avocado
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon ground cloves
  • 3/4 cup raw honey


Pulse everything in the blender and mix well. Pour into your ice cream machine and follow manufacturer’s instructions, or put in a sealable container and freeze for at least 6 hours, churning every hour or so to avoid crystals from forming.

Happy Autumn and Happy Thanksgiving to those of you in the US!


This post is part of a Sweet Adventures Blog Hop. This month’s theme is “Cake & three Veg”. For more information and the hop and our host this month, please visit 84th & 3rd.