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)
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
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 15 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
For the Ice Cream:
- 15 ounces (just under 2 cups) pureed pumpkin (canned or homemade) (click here for an easy homemade recipe)
- 1 cup coconut milk
- 2 organic egg yolks (optional)
- 2/3 cup maple syrup or honey
- 1/4 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
For the Graham Crackers:
- Click here for Grain Free Graham Cracker Recipe
- Click here for Gluten Free Graham Cracker Recipe
- Click here for Whole Wheat Graham Cracker Recipe
Instructions
- 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 an ice cream maker and freeze according to the manufacturers instructions. Serve with crumbled graham crackers.
Nutrition
- Serving Size: Makes 1 quart
34 Comments