It’s almost FALLLLLL!!!

Enter in: ALL THINGS PUMPKIN!!!

I’m definitely every bit of that stereotypical fall-lover. Give me all of that cinnamon, nutmeg, ginger, caramel, and pumpkin goodness and I am one happy girl!

Honestly, I don’t even need a specific time of year to put me in the mood for those things, but I’ll take the opportunity now to give you one of my favorite recipes – Pumpkin Gelato! It’s extra creamy and rich like a gelato should be, but so easy to make!

This treat is not only free of any type of dairy, but it’s also made with only honey and coconut sugar to sweeten it. Feel free to adjust the sweetness to your liking. It won’t hurt the recipe a bit!

Another plus to this recipe is the fact that you only need a blender to make it – that mean’s no ice cream machine! I don’t know about you, but personally, when I think homemade ice cream, I’m never thinking of a mixture you mix, cook, and add to a machine to churn. That’s just not my thing. I want to simply mix up some stuff, pour it in a pan, freeze it, and scoop my little heart out. Now, THAT is my thing!

This recipe couldn’t be simpler, and it’s one that you won’t feel guilty about indulging in this season.

Print Recipe

Pumpkin Gelato {Dairy-Free}

Course

Dessert

Prep Time

5 minutes

Passive Time

2-3 hours of freezing

Servings

servings

Ingredients

• 1 13.5 oz can of Coconut Milk unsweetened
• 1 15 oz can of pumpkin puree the only ingredient should be pumpkin
• 1 cup Raw cashews
• 3/4 cup Coconut sugar
• 1/4 cup Raw honey
• 1 tbsp Cinnamon
• 1 tsp Vanilla Extract
• 1/8 tsp Pink salt

Course Dessert Prep Time 5 minutes Passive Time 2-3 hours of freezing Servings servings Ingredients 1 13.5 oz can of Coconut Milk unsweetened 1 15 oz can of pumpkin puree the only ingredient should be pumpkin 1 cup Raw cashews 3/4 cup Coconut sugar 1/4 cup Raw honey 1 tbsp Cinnamon 1 tsp Vanilla Extract 1/8 tsp Pink salt

Instructions

1. In a high powdered blender or food processor, combine all ingredients until smooth.
2. Pour gelato mixture into a lined loaf pan.
3. Freeze for 2-3 hours or until firm.*
4. If you freeze this overnight, remove from the freezer 15-20 minutes before serving to soften.

Recipe Notes

* If you're too impatient, don't freeze it, and eat it like a smoothie! However, freezing it helps to balance out the sweetness. (Anyone else feel like melted ice creams taste sweeter than their frozen counterparts, or is that just me?)