Vegan & Paleo Pumpkin Pie Ice Cream Cups

These pumpkin pie ice cream cups taste like fall heaven in a bite! They're oh so creamy because of the coconut milk and banana combo. They're made with super simple ingredients and only sweetened with banana and a tablespoon of coconut sugar! I highly recommend making these!

Ingredients

Here are the ingredients you'll need:

• pumpkin puree
• coconut milk, full fat
• banana
• coconut sugar
• cinnamon
• pumpkin pie spice

See recipe card for quantities.

Storage

Store in the freezer!

Paleo & Vegan Pumpkin Pie Ice Cream Cups

These pumpkin pie ice cream cups are vegan, paleo, gluten-free, dairy-free, refined sugar-free, and absolutely delicious!

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Prep Time 15 minutes mins

Servings: 12 cups

Course: Dessert, ice cream

Cuisine: American

Ingredients Method

Ingredients

  

• 1 15 oz. can full-fat coconut milk
• 1 ripe banana
• ⅓ cup pumpkin puree
• 1 tablespoon coconut sugar
• 1 teaspoon cinnamon
• 1 ½ teaspoon pumpkin pie spice

Method

 

1. Line a cupcake tin with cupcake liners and set aside.
2. In a food processor or blender, add your coconut milk, banana, and pumpkin puree. Blend until smooth.
3. Add in the rest of your ingredients and blend again. Adjust the spices to your taste. Pour the mixture into the prepared cupcake liners and place in the freezer to set for at least 8 hours. Once frozen, top with whipped cream and enjoy!