No Churn Pumpkin Peanut Butter Ice Cream (vegan, paleo, gluten-free)

No Churn Pumpkin Peanut Butter Ice Cream | Vegan, Gluten-Free

Course: Dessert
Cuisine: American
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 2 cups

A great way to use your baked pumpkin! Make this simple recipe for an easy no churn pumpkin peanut butter ice cream, naturally healthy, and delicious!


  • 1 cup baked pumpkin (instructions in article)
  • 1/4 cup natural peanut butter
  • 3 Tbsp maple syrup (medium)
  • 200 ml cashew milk or coconut milk
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp sea salt


  1. Put everything in a food processor (or mini food processor), and blend until very smooth.
  2. Pour in a freezer-friendly container, cover with a plastic film (touching the ice cream in order to avoid ice crystals forming over it).
  3. Put in freezer for at least 2 hours.
  4. If it's too hard when you take it out, just leave on the counter for 30 minutes to soften, and use an ice cream scoop or spoon to form nice ice cream balls.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 299kcal | Fat: 17g | Saturated fat: 3g | Sodium: 364mg | Potassium: 474mg | Carbohydrates: 30g | Fiber: 2g | Sugar: 22g | Protein: 8g | Vitamin A: 4940% | Vitamin C: 5.2% | Calcium: 59% | Iron: 1.1%