Pumpkin ice cream by Chef V uses all-vegan ingredients that won’t skyrocket your blood sugar and expand your waist. If you love ice cream, all things pumpkin and fall, and exquisite vegan desserts, you’ll love this recipe. Chef V, aka Veronica Wheat Kress is a nutritional therapist, former personal chef, yoga expert, philanthropist and major player in the nationwide organic cleanse delivery industry.
It’s no secret that I LOVE Pumpkins! Need proof? Check out my Pumpkin Crazy blog post, featuring pumpkin desserts like my healthy version of pumpkin pie. There’s also pumpkin smoothies, pumpkin curry soup and two pasta entrees: Pumpkin Lasagna with Rosemary and Ricotta and Gluten Free Pumpkin Ravioli.
However, let’s get our bellys happy with some “pressert,” which, of course, is dessert before the main meal.
Pumpkin Ice Cream: They’ll Never Be Able to Tell It’s Vegan
If you love pumpkin desserts, you’re going to love my recipe for Pumpkin Ice Cream. Vegan ice cream often lacks the mouth-feel of regular ice cream. There’s not enough satiety. I don’t know about you, but with many vegan ice cream products, I feel unsatisfied.
But with my pumpkin ice cream recipe, I use coconut milk. Thanks to my travels in Southeast Asia, I learned to cook meals and healthy vegan desserts with coconut milk. Because of its high fat content–over 85% of coconut milk’s calories come from healthy fat–you’re going to think you’re eating dairy ice cream.
As a nutritional therapist, I believe regular dairy ice cream once in a blue moon is fine. But why not be able to enjoy ice cream more often? Regular dairy can promote inflammation in the body. And that’s not a good thing if you’re trying to cleanse or lose weight. Moreover, even though regular ice cream has fat, the high amount of sugar wins out in a fight with your blood glucose levels. In other words, dietary fat has the potential to prevent high sugar spikes. However, with 30 grams of sugar per cup, your blood sugar levels will in fact skyrocket. And some of that sugar gets converted into fat if it’s not completely burned off.
So how do I make my pumpkin ice cream taste so sweet, while making it healthy? I use coconut nectar. Coconut nectar doesn’t raise your blood sugar levels nearly as much as table sugar. In fact, organic cane sugar’s glycemic index score, which measures how quickly a food raises your blood sugar after you eat it, is nearly twice that of coconut nectar. (Compare: coconut nectar = 35 on glycemic index; cane sugar = 68.)
Pumpkin Ice Cream Recipe
Without further ado, let me share with you my recipe for one of the most delicious pumpkin desserts you’ll ever taste. I wish I could come over your house right now and make it for you. But the next best thing is for you to give this recipe a go.
You don’t need an ice cream maker and you don’t need a lot of ingredients. And just to recap for food allergy concerns, this recipe is dairy-free, vegan, gluten-free, and low sugar.
Chef V’s Pumpkin Ice Cream
1 can full-fat organic coconut milk
⅓ cup Chef V’s Pumpkin Puree (see recipe HERE)
3 tbsp. organic coconut nectar
¼ tsp. vanilla
2 tsp. Chef V Pumpkin Pie Spice (see recipe HERE)
- In a blender, combine all ingredients and blend until smooth
- Pour the blend into a container to freeze for 3 hours
- Remove from freezer and cut chunks of the mix out and start to blend
- Blend the mix until smooth and creamy
- Fill the ice cream in a loaf pan and freeze for 1 additional hour before serving
Let me know what you think of my recipe. If you like it, please post on your social media networks. Thanks!