Maple Pumpkin Ice Cream

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What do I do with all of the beautiful winter squashes I am seeing at the Farmer’s Market? I make ice cream with it.  It is fall in Central Texas but still fairly warm (this is my excuse for making ice cream!).  This is a dairy free ice cream recipe made with coconut milk. It is rich and creamy and my secret is adding gelatin which keeps it that way and allows for easier scooping.


1 can full fat coconut milk

1/4 C maple sugar or maple syrup

4 pastured egg yolks

2 Tbsp vanilla extract

1 Tbsp gelatin (add richness and smoothness)

1/2 cup cooked and mashed pumpkin (available now at the Farmer’s market in Austin – you can substitute sweet potato or even acorn squash)


Heat the coconut milk and the maple sugar and gelatin in a medium sauce pan on medium heat, until steaming, but not quite boiling. Turn heat down to low.

In a separate bowl, whisk the egg yolks.

Once the coconut milk is steaming, add one small ladle of it to the egg yolks, and stir to combine. Slowly add two more small ladles full. This will temper the egg yolks, so they won’t scramble when you add them to the hot coconut milk. Slowly pour the egg yolk mixture back into the pan with the coconut milk, and whisk until slightly thickened, which will take several minutes. Make sure the mixture doesn’t boil, as this will scramble your eggs. When the mixture has thickened to the consistency of thin custard, remove from heat and add the vanilla extract.

Blend pumpkin with coconut milk mixture with a stand mixer or add all of it to a blender. Transfer to a jar and refrigerate until very cold, overnight is best. Once the mixture is cold, freeze in your ice cream maker according to the manufacturer’s instructions.


Photo credit: Gudlyf, on flickr

This post is featured on Simple Lives Thursday, Tastetastic Thursday, Full Plate Thursday, Pennywise Platter, Fill Those Jars Friday, Fight Back Friday, Small Footprint Friday, Farm Girl Blog Fest, Monday Mania, Make Your Own Monday

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I am a very busy real food mama! When I am not taking care of my 6 year old, I take time to share my real food recipes on my blog, Homemade Mommy. I find the time for homemade cooking and green living because eating this way has truly changed my family’s life. Ditching processed food has helped us all to live a vibrantly healthy life! I buy organic, from family farms, local and grass-fed. I am passionate about achieving vibrant health and am happy to share tips, techniques and recipes in my eBook, The Real Food Survival Guide for Busy Moms which is an excellent resource for any busy mom (or dad) who wants to cook real food for their family but is not sure how to take the plunge.

11 Responses to Maple Pumpkin Ice Cream

  1. […] post is featured on Fat Tuesday,Teach me Tuesday, Real Food Wednesday, Simple Lives Thursday document.write(''); Tweet window.fbAsyncInit = function() { FB.init({ appId : […]

  2. Lisa Steele says:

    Oh my goodness! This sounds so good! I hope you will come share this recipe on my Farm Girl Blog Fest:

  3. Miz Helen says:

    Hi Lindsey,
    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

  4. Oh wow! I can't wait to try this!

  5. Anne Kimball says:

    Hi Lindsey, I’m Anne from Life on the Funny Farm (, and I’m visiting from Farmgirl Friday.

    What an interesting concept, one I never would have thought of. I’ll bet this would be absolutely to DIE for in some coffee!!!

    Anyway, it’s nice to “meet” you! Hope you can pop by my blog sometime to say hi…

  6. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  7. […] Maple Pumpkin Ice Cream from Homemade […]

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  10. Julie Skinner says:

    Would hydrolysate gelatin work in this recipe for does it need to be the “gelling” type?

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