Pumpkin Ice Cream with Graham Cracker Crumbles (Dairy Free, Paleo, Gaps, Grain Free)

by Deliciously Organic on October 22, 2012

Pumpkin Ice Cream with Graham Cracker Crumbles via DeliciouslyOrganic.net #paleo

Can you feel the “busy” season creeping in? As soon as the first cold snap hits, my thoughts quickly drift toward fall parties, my Thanksgiving menu, and all the Christmas details. If I don’t pay attention, I let my life get too hectic. Between my computer, phone, tv, and other gadgets, I can easily become a slave to my “tools.” A few months ago my nutritionist told me to slow down. She was right, I just needed someone to tell me. I began turning off my phone and computer every evening at 6pm. Wow, what a difference! The emails and calls can wait, but the time with my family is precious. It’s time I can’t ever get back.

Pumpkin Ice Cream with Graham Cracker Crumbles via DeliciouslyOrganic.net

As a mom, I sometimes find the weekends particularly hard to relax. I cook three meals a day, clean up after everyone, hang out with Pete and the kids and by the end, I’m exhausted (and need a weekend to recuperate)! I’m trying to change. I don’t need to pick up the house while everyone else relaxes. I can do that on Monday morning when Pete heads to work and the kids leave for school. Yesterday I tried it out, sat on the couch and read for a couple of hours. Bliss!

This year, during the “busy” season, I plan to take it slow, leave the electronics behind a bit more often, and enjoy those sweet moments with friends and family.

Pumpkin Ice Cream with Graham Cracker Crumbles via DeliciouslyOrganic.net

I saw a new Ben and Jerry’s flavor at the grocery store the other day – Pumpkin Cheesecake Ice Cream with Graham Cracker Swirl – and knew I needed to try out a recipe at home. I skipped the “cheesecake” flavor so those of you who are dairy-free could partake. Also, instead of a “swirl” of graham crackers, I crushed them on top. Pure, fall bliss in a bowl.

Pumpkin Ice Cream with Graham Cracker Crumbles (Dairy Free, Paleo, Gaps, Grain Free)

Serving Size: Makes 1 quart

Pumpkin Ice Cream with Graham Cracker Crumbles (Dairy Free, Paleo, Gaps, Grain Free)

If you’re not comfortable with the raw egg yolk then you can omit it. The egg yolk provides extra nutrients and helps make the ice cream a bit more creamy. Also, make sure to use coconut milk in this recipe, not "coconut beverage". I tested this recipe using Native Forest Coconut Milk.

Inspired by Ben and Jerry's



Place all ingredients in a blender and blend until smooth. Place the blender pitcher in the fridge for 2 hours to chill the pumpkin mixture. Pour mixture into your ice cream maker and freeze according to the manufacturers instructions. Serve with crumbled graham crackers.

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{ 25 comments… read them below or add one }

Laura @ A Healthy Jalapeno October 22, 2012 at 4:52 pm

This looks sooooooo good. It’s like when Thanksgiving comes and I get Pumpkin Pie Ice Cream cake instead of the traditional but your healthy twist is clearly a winner.


Cara October 23, 2012 at 6:09 am

I really love how simple this sounds. May whip some up this afternoon!


Brittany October 23, 2012 at 1:17 pm

Do you think this would work without an ice cream maker? I’m thinking I might try and just pour it in a tupperware after blending and then freeze…?


Deliciously Organic October 23, 2012 at 2:55 pm

I’m not sure, but I think if you put it in the freezer and then stir it with a fork every 30 minutes or so for a couple of hours, it will be a nice icy consistency.


Beverly Williams October 27, 2012 at 5:53 am

I was wondering if it worked without the ice cream maker?


Deliciously Organic October 27, 2012 at 10:26 am

I haven’t tried it, but you could pour it into a dish, and stir it every 30 minutes for a couple of hours until it’s frozen.


Robin from tabletalkblog.net October 24, 2012 at 6:00 pm

Usually fall means no more ice cream for us but this is way too seasonal to pass up! I’m going to give it try using plain kefir in place of coconut milk.


the urban baker October 25, 2012 at 11:10 am

wow – no slaving over the stove to create a rich custard. count me in! this looks delish!


Lucy Lean October 25, 2012 at 11:10 am

Good for you for slowing down – I took a month off this summer to focus on family time and it did me so much good. This ice cream looks really good – do you think the Trader Joes Lite Coconut Milk would work?


Deliciously Organic October 25, 2012 at 11:43 am

A whole month! I’m so glad you were able to take the time to rest. The lite coconut milk will work, but the ice cream will be slightly less creamy.


Vijitha October 25, 2012 at 11:23 am

I am so glad that I found your blog.I am loving everything about your blog. This ice cream sounds so good. The creamy pumpkin puree will add even more softness and creamy-ness to the ice cream. YUM! I briefly browsed through your posts and I am sure that I will be back often to check your recipes. Let’s stay connected.


Deliciously Organic October 25, 2012 at 11:42 am

Thank you for the kind words. Yes, let’s stay connected!


marla October 25, 2012 at 11:50 am

Oh My!!! I would love a bowl of this healthy ice cream right now :) Would make the day a whole lot better!


HeatherChristo October 25, 2012 at 5:32 pm

This is really beautiful and I can’t believe it is so healthy!


Allison [Girl's Guide to Social Media] October 25, 2012 at 7:12 pm

I love the ice cream and I love your new goals. This is great!


Stacy October 27, 2012 at 11:47 am

Hey Carrie – This looks so delicious! Do you think it would be okay to use regular whole milk instead of the coconut milk (it’s all I have on hand)? Would it be a 1:1 substitution? Thank you!


Deliciously Organic October 29, 2012 at 7:48 am

Thank you! You could either use heavy cream as a 1:1 replacement or 1/2 heavy cream and 1/2 whole milk. I think that just milk might lend an icy ice cream and it wouldn’t be as creamy as intended.


Sylvie @ Gourmande in the Kitchen October 27, 2012 at 1:16 pm

Now that’s an excellent idea, we all need to disconnect and recharge every once in a while.


Rachael {SimplyFreshCooking} October 28, 2012 at 11:52 am

Oh wow, I love the ingredients in this! Looks sooo good!


Autumn November 12, 2012 at 1:49 pm

Hi! I made this over the weekend and it is scrumptous!!!! I knew I’d love it but had no idea how much my step son would love it too!! I made it early afternoon and later on that day he wanted more :) Thanks for a great recipe! :)


Teri Haynes December 17, 2012 at 8:39 am

I truly enjoyed reading your blog. This is a great recipe! I can’t wait to try it! And kudos to you for taking some time for yourself! We as women MUST do that. Especially with the high risks of heart disease in women. Continue to do so! No one says we MUST be so busy…but taking care of yourself is definitely a must. :) Spend more time in the kitchen making what you want to make. It’s very therapeutic. :) take care.


Dorothy September 12, 2013 at 5:56 pm

THANK YOU! I am dairy and refined sugar intolerant and I have missed ice cream so much!!


Ornella August 6, 2014 at 12:00 pm

What do you think if I substitute the coconut milk with raw heavy cream? Too rich maybe?…


Rebekah October 5, 2014 at 5:06 pm


I was wondering I added a whole can of coconut milk on accident will it turn out or should I wait till I have bought another pumpkin purée to even it out??


Deliciously Organic October 6, 2014 at 8:10 am

It should still work, but the flavor will be less intense.


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