Coconut Pumpkin Pie Ice Cream

by Alyssa on October 23, 2013

in Cooking, Food

Last week, I made Crock Pot Thai Chicken, a crock pot recipe using Thai flavors, including coconut milk, peanut sauce, garlic, green onions, thyme, and peanuts. I tweaked the recipe by including the green onion, garlic, and thyme right into the crock pot with the chicken since I didn’t make the Coconut Rice. The long hours of low heat in the crock pot made the chicken tender enough to cut with a fork. I served this with steamed broccoli which sopped up the remaining sauce.

I also made Pumpkin Beer Bread last week for a Queso Diego meeting. This bread recipe not only uses canned pumpkin, but gets additional pumpkin flavor from using pumpkin ale. Using honey rather than sugar, this bread is subtly sweet. In fact, it wasn’t sweet enough for my taste, so I brushed the loaf with more honey. This bread doesn’t use yeast, so it’s a dense and hearty bread that goes well with butter and jam.

After cooking these two recipes, I was left with a little less than half a can of pumpkin puree and about the same amount of coconut milk. Brainstorming what I could make with coconut milk and pumpkin puree… I came up with Coconut Pumpkin Ice Cream!

Coconut Pumpkin Pie Ice Cream

Coconut Pumpkin Pie Ice Cream
Recipe type: ice cream
Cuisine: dessert
Prep time: 
Cook time: 
Total time: 

Serves: 3

This ice cream is made using canned coconut milk and canned pumpkin puree. The addition of pumpkin pie spice makes it taste like pumpkin pie!
  • 4 oz. canned coconut milk (shaken)
  • 4 oz. canned pumpkin puree (not pumpkin pie filling)
  • 2 oz. vanilla almond milk
  • 2 Tbsp. honey
  • 1 tsp. pumpkin pie spice

  1. Add coconut milk and pumpkin puree together in a bowl and whisk to combine.
  2. Add almond milk to dilute consistency.
  3. Add honey and pumpkin pie spice, then whisk to combine.
  4. Pour mixture into ice cream maker.
  5. Run ice cream maker for approximately 1 hour.

These measurements are approximate. Please feel free to adjust to your taste!

Be sure to spray your tablespoon with cooking oil so the honey easily pours out.


It turned out wonderfully creamy and the coconut flavor is present, but not overpowering. You can definitely tell it’s not normal cow milk based ice cream. It’s not too sweet, which is my personal preference, and the pumpkin pie spice adds great complex flavor that makes me so excited it’s Fall.

I was apprehensive that the coconut milk wouldn’t freeze into ice cream, however, even using a light coconut milk contained enough fat content to form ice cream. Mixing together equal amounts of coconut milk and pumpkin puree made for a very thick mixture. I was afraid that the equal amounts of liquid and solid would result in a very hard ice cream (frozen pumpkin puree, anyone?). I diluted the mixture with vanilla almond milk, which is what I had on hand, but would have used additional coconut milk if I had it. The almond milk created a mixture that was more liquid and added just a bit of vanilla flavor. Actually, I would have included additional vanilla extract if I had remembered :)


Update: Definitely not enough fat content, as it was rock solid after two days in the freezer. May need to use a larger quantity of regular coconut milk to get it more creamy.


It was one of those days that I came home to a predicament: there was nothing to eat. I had exhausted all my salad ingredients and salad dressing the day before and I had one lonely boiled egg in the refrigerator, so I couldn’t make egg salad. I also had an avocado, which sounded tasty, but not quite substantial on its own. So I threw the lone boiled egg and avocado together with some other ingredients and it turned out quite good!

Avocado Egg Salad Lettuce Wrap
Recipe type: vegetarian, low carb, appetizer, snack
Serves: 1

  • 1 Avocado
  • 1 Boiled egg
  • 1.5 tbsp Mayonnaise
  • 1 tsp Dijion mustard
  • Juice of 1 lemon wedge
  • Red onion
  • Lettuce leaves
  • Salt & pepper

  1. Begin by washing the lettuce leaves and thinly slicing the red onion.
  2. In a bowl, add the peeled boiled egg, sliced avocado, mayonnaise, mustard, and lemon juice.
  3. With a spoon, mash up the avocado while also cutting into the boiled egg and mixing the mayonnaise, mustard, and lemon juice together.
  4. Add salt and ground pepper to taste.
  5. To assemble: arrange lettuce leaves on a plate and top each leaf with sliced red onion. Top each leaf with a mound of avocado egg salad.

If I had some on hand, I would have added plain Greek yogurt to the avocado egg salad to replace some of the mayonnaise. Amounts are approximate and should be adjusted to personal taste.

This was really refreshing and enough to tide me over thanks to the protein in the egg and fat content of the avocado and mayonnaise. Use any kind of lettuce leaves you have on hand, add sliced tomatoes if you have them, or put it between two slices of bread! I could see this as a dip for pita slices as well.

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