Cool crisp air. Orange, yellow, and red leaves. Cozy sweaters and scarves. Hot tea and coffee. Pumpkin patches and apple orchards. Hearty soups and slow cooked stews. Spiced pumpkin coffee ice cream? Yes, everything I love about fall plus ice cream. Because ice cream is good anytime of the year.
I held off on pumpkin everything until I met my husband. I was all about apple and berry pies for the holidays. I never had pumpkin pie, a pumpkin spice latte, pumpkin bread, or pumpkin anything except a jack-o-lantern. But he loves pumpkin pie. Okay, he loves pies. So I made him pumpkin pie, pumpkin chocolate chip bread, pumpkin chai bread, pumpkin muffins, pumpkin porridge, etc. All things pumpkin! And along the way I got hooked too.
If you follow the natural food sphere or have a Facebook account, you most likely heard about the lack of pumpkin in a pumpkin spice latte and the addition of caramel coloring made from ammonia in a pumpkin spice latte from the mermaid coffee shop. Not very appetizing. But it confirms my choice to give them up a few seasons ago. Pumpkin, spices, and coffee is a good flavor combination though. It brings the warm spices of fall together with the sweetness of pumpkin and the kick of caffeine. It’s also the inspiration for this dairy and sugar free ice cream that can be made with or without an ice cream machine. Plus it actually contains pumpkin and zero caramel coloring!
I used Chameleon Cold-Brew black coffee concentrate for the recipe because of how smooth it is. Other cold brew coffees or home brewed then chilled coffee can be bitter. If you use another brand of cold-brew coffee in the recipe or home brewed strong coffee, increase the salt to 1 teaspoon (salt counteracts bitterness) and increase the dates to 12 if you want extra sweetness.
Bonus: Use the recipe for Not Sugar Cookies from Paleo Parents eBook ‘Paleo to Go’ and coconut whipped cream to add to a few scoops of Pumpkin Spice Coffee Ice Cream for a pumpkin pie apart, as suggested by our 7 year old.
Serves: 1½ Quarts
- 10 soft room temperature Medjool Dates, pitted
- 1 can full fat 100% Coconut Milk
- 1 cup Pumpkin Puree
- 1 cup cold strong Coffee
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt (increase to 1 teaspoon if using chilled home brewed coffee)
- 1 tablespoon Pumpkin Pie Spice
- Add Medjool Dates and Coconut Milk into a high speed blender. Blend until combined.
- Add Pumpkin Puree, Coffee, Vanilla Extract, Salt, and Pumpkin Pie Spice to blender. Blend until smooth.
- If using an ice cream machine: Place ice cream mixture in refrigerator for 45 to 60 minutes until chilled. Remove from refrigerator. Pour mixture into ice cream machine for 20 to 25 minutes until thickened or as directed by ice cream machine manufacturer. Serve immediately or chill in a covered glass baking dish in the freezer until served. Ice cream machine is recommended because it adds air and lightness to the ice cream that cannot be achieved without it.
- No ice cream machine: Pour mixture into a glass baking dish, cover and freeze until solid.
For homemade Pumpkin Pie Spice try Stupid Easy Paleo’s recipe.