Pumpkin Custard Ice Cream

Pumpkin Custard Ice Cream

Fall is synonymous with pumpkins in my book! I think pumpkins are a major part of why fall is my favorite season.


This ice cream is made with whole ingredients and can easily be eaten for breakfast–yes, I DID say breakfast! Eggs, milk, pumpkin, and maple syrup? Shake up the cooking process and you’d have yummy eggs with roasted pumpkin on your plate instead of ice cream in your bowl.


Pumpkin is a great source of beta-cerotene, which your body converts to useable vitamin A when consumed with fat (raw milk, coconut milk, egg yolks—this recipe has got you covered!). Pumpkins are also rich in fiber and antioxidants, so be sure to get an organic/sustainably grown one to maximize the health benefits!


Pumpkin Custard Ice Cream

1/4 c. +2 T organic pumpkin puree (I use this one)

1 can of full fat coconut milk (I use this one)

3/4 c. raw whole milk (see resources)

3 pastured eggs

1 t. pumpkin pie spice

1 t. cinnamon

1/2 c. grade B. maple syrup (I use this one)

pinch of Real Salt (I use this one)



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Mix all ingredients together in a blender or using a hand mixer and make ice cream according to your ice cream makers instructions.


Chill in the freezer 30 minutes before eating. For best result, have the storage container you are going to use chilling in the freezer while the ice cream is being made.







6 comments on “Pumpkin Custard Ice Cream”

  1. Sarah Carroll

    Sounds fantastic! Makes me wish I had an ice cream maker.

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