Three scoops of ice cream in a blue bowl

Dairy-free Pumpkin Ice Cream



  • Ice cream spinner, frozen overnight
  • 1 1/2 cups coconut cream
  • 1 1/2 cups nut/seed milk
  • 4-5 pitted dates
  • 1 can pumpkin puree
  • 8 pasture raised chicken egg yolks
  • 2/3 cup coconut sugar
  • 4 teaspoons maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice, to taste
  • pinch sea salt


  1. Put your ice cream spinner into the freezer the night before. Heat milks, dates, and pumpkin together over medium-low. Using an immersion blender puree dates into the milks. In a separate bowl combine the remaining ingredients, and whisk until a thick ribbon stage. Slowly add warmed milk to egg yolks while whisking to temper the yolk mixture. Once warmed add yolk mixture back into the pot with the rest of the milk, and stir slowly with a wooden spoon till mixture starts to thicken. Strain liquid through a fine mesh strainer to remove any possible solids, and allow to cool. Set up your ice cream maker and add ice cream base to maker and follow manufacturer's directions. Once at soft serve stage pour ice cream out into a freezable storage container and allow to freeze solid.


from the NSM Nutrition Team recipe box

dairy-free, gluten-free, nightshade-free, paleo-friendly, vegetarian