I know the whole pumpkin craze can be a bit out of hand when you see it in EVERYTHING! I blame Instagram and social media for the pumpkin spice craze but at the same time I fully support it! If you haven’t been to Trader Joe’s during the fall months, you must see the true overload of PUMPKIN from pumpkin cream cheese, pumpkin butter, pumpkin oreos and even pumpkin dog treats. It’s important to note to keep at a safe FODMAP level, stick to 1/4 cup serving. If Oligos are not a trigger for you, you can increase to 1/2 cup.
This pumpkin ice cream has a subtle flavor that makes you feel like you are eating a slice of pumpkin pie but without all the calories associated with it. If you’re feeling extra fancy, try adding candied pecans on top. I could eat pumpkin ice cream all year round but I try to save it for the fall season to be “on trend.” :/ Just kidding, I could care less about trends, let’s be real. Hence why I write a food blog and not a fashion blog.
BUT there are some real benefits to eating all this pumpkin (you can use these fun facts next time you need to defend the pumpkin craze).
Some of my favorite are benefits are:
Rich in Fiber
High in Vitamin A – important for eye health
Promotes Younger Looking Skin
Lower Cancer Risk
Vegan Pumpkin Ice CreamPrint Recipe
Shake coconut milk can well before pouring into a large mixing bowl. Add the remaining ingredients and whisk well.
Follow your ice cream machine instructions until mixture becomes thick, approximately 25 minutes.
Pour ice cream mixture into a freeze container and let harden for a few hours before serving.
It's important to note to keep a FODMAP safe portion of pumpkin, stick to 1/4 cup serving. This recipe only uses 1/3 cup which makes it FODMAP safe!