AIP Friendly Pumpkin Spice Coconut Ice Cream
Creamy, warmly spiced, and genuinely satisfying, this frozen dessert proves you don't need dairy or refined sugar to enjoy a proper scoop of something special. Chilled full-fat coconut milk is the secret — refrigerating the cans overnight separates the thick cream from the liquid, giving you a rich, scoopable base that churns up beautifully without any fancy equipment. Pumpkin purée adds body and that deep autumn color, while Ceylon cinnamon, ginger, turmeric, and vanilla powder layer in all the cozy warmth you'd expect from a fall dessert. Maple syrup sweetens everything naturally, keeping the ingredient list clean and compliant without sacrificing flavor. The scrape-and-stir freezing method is a little hands-on, but it's what creates that smooth, creamy texture — no ice cream machine required. This recipe makes six servings, so it's great to have stashed in the freezer for the week ahead. Just let it sit on the counter for five minutes before scooping and it comes out perfectly every time.
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 1 cup pumpkin purée
- ⅓ cup maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 2/3 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 ½ tsp ground ceylon cinnamon
- 1 tsp ground ginger
- ¼ tsp ground turmeric
- ½ tsp vanilla powder
- ¼ tsp fine sea salt
Instructions
- 1
Open the refrigerated cans of coconut milk without shaking them. Scoop the thick, solidified coconut cream from the top of each can into a large mixing bowl, leaving the watery liquid behind. You should have about 1 1/2 to 2 cups of solid cream.
- 2
Whisk the coconut cream until smooth and slightly fluffy, about 1 minute.
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