This Pumpkin Espresso Chocolate Chip Ice Cream tastes just like a piece of frozen pumpkin pie with a coffee kick! You’d never guess that it was vegan, paleo and made with real ingredients!
Now that it’s officially fall I have no problem making, sharing and eating a few pumpkin recipes. To start off the pumpkin love I had to make some ice cream, because it’s the one dessert I can’t live without. This Pumpkin Espresso Chocolate Chip Ice Cream literally tastes like a piece of frozen pumpkin pie and there’s nothing wrong with that!
One thing that may surprise you about this ice cream and it totally surprised my husband, is that it’s both vegan and paleo. There isn’t a drop of dairy in this ice cream and honestly, you couldn’t even tell.
It’s not that I don’t love my dairy, I’m pretty sure you knew that with the amount of Greek yogurt and cheese you find in my recipes. I just like to experiment. Of course traditional ice cream with milk, cream and eggs is wonderful and what I normally buy, but ice cream made with coconut milk and coconut cream is equally delicious!
Making this ice cream was just as easy as making ice cream with dairy and eggs and actually a little easier because I didn’t have to worry about curdling the eggs. Everything went right into the blender and was blended until it was puréed. I use a high speed blender to ensure that there’s no lumps and it’s silky smooth, but I’m sure a standard blender will work too, it may just take a little extra blending time.
The pumpkin pie flavor is very prominent in this recipe. If you love lots of pumpkin spice and extra cinnamon flavor in your pie, then you will absolutely love this. To add even more flavor to the pumpkin ice cream I decided to add in a generous amount of espresso powder. No espresso powder in your spice cabinet? Instant coffee granules will work too.
The pumpkin, espresso, lots of warm pumpkin pie spices and dark chocolate chips went together so well. It was the perfect frozen bite of fall. If you’re concerned that it will taste like coconut, don’t be. With all of the other flavors incorporated into the mix, the coconut is undetectable. For the creamiest results let it sit out on the counter for 10 minutes or so before diving in. Trust me, it’s worth the wait!Print
Pumpkin Espresso Chocolate Chip Ice Cream
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8
- 13.5 ounce can full fat coconut milk
- 1 cup coconut cream
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 2 tablespoons molasses
- 1 tablespoon vanilla extract
- 1 tablespoon espresso powder
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 tablespoons bourbon (optional, keep the ice cream from freezing rock solid)
- 1/3 cup dark chocolate chips, dairy free if needed
- Add all of the ingredients except the chocolate chips to a blender (high speed blender if you have one) and blend until smooth.
- Chill the mixture in the refrigerator for at least an hour.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. During the last minute of churning add in the chocolate chips and churn just until they are incorporated.
- Scoop the ice cream into a freezer safe container, smooth it into an even layer, cover tightly and chill for at least 6 hours.
- Let the ice cream sit out for at least 10-15 minutes to soften before serving. If you didn’t include the bourbon it will need to sit out longer.
- Calories: 309kcal
- Sugar: 21g
- Sodium: 20mg
- Fat: 23g
- Saturated Fat: 20g
- Trans Fat: 0
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 1mg