Creamy Raw Pumpkin Ice Cream
This creamy raw pumpkin pie ice cream recipe tastes like pumpkin pie and is full of traditional fall flavors. Made with the goodness of smooth raw dairy, it tastes great and is good for you too.
Sometime around the first week of September, all the pumpkin lovers come out of hiding. The flavor of pumpkin is in everything from pumpkin cheesecakes to pumpkin spice lattes. While I’m not sharing any of these recipes today, I want to tell you that ice cream is back!
OK, ice cream never went anywhere. But, I stepped away from the ice cream scene for about seven years to find out why something that I loved so much treated me so badly.
Did You Change or Did Ice Cream Change?
I know that I’m not the only one. Trying to navigate the delicate song and dance of what food was, is and should be.
And you know what I found out? The problem wasn’t me, the problem is our food, how it’s processed, how it’s treated, the stuff they spray on it and the lies we’ve been told about it.
Not long ago, ice cream used to be a simple food, made with simple ingredients. In earlier times, an ice cream base was made with real ingredients like egg yolks, heavy cream, raw milk, perhaps some vanilla extract and real natural sweetener. I’m talking about real ingredients that your body can recognize.
How Did Ice Cream Change?
We have had technological advancements to credit with the negative changes that have taken place in the food space. Unfortunately, the health of modern society is suffering immensely because of it.
Here are some of the changes and ingredient shifts that modern ice cream has experienced. The addition of additives, chemicals and the very denaturing of one of nature’s balanced and nourishing foods, milk.
A partial list of ingredients often added to modern day ice cream include:
benzyl acetate – used for strawberry flavor, also a solvent used in fragrances, soaps and detergents.
piperonal – used for vanilla flavor, is also an insecticide.
diethyl glycol – used to add body, as a thickening agent instead of eggs, also used in antifreeze and brake fluid
And guess what? Those ingredients are not written any where on the label. However, federal regulations allow them to be listed under the term “natural flavors”.
Does that sound appetizing to you?
Granted, I’m going to have more to say about this another time, but let’s keep it moving so that you don’t lose your appetite on the way to this delicious recipe.
Why Raw Pumpkin Ice Cream?
If you’re reading this, I already know that you’re ready to change your health for the better. Opting for recipes like homemade raw ice cream (over store bought), is a gateway for making more healthy decisions ahead.
This homemade pumpkin ice cream recipe is called “raw” for a reason. It’s made using two raw ingredients: non-homogenized raw milk and raw egg yolks for a creamy texture with maximum nutrient retention and nutrient assimilation.
Tools You Need:
I am serious about my ice cream game. That means that this recipe for raw pumpkin pie ice cream tastes better than the store bought stuff. No addition, no ice crystals will get in the way of all that creamy deliciousness. Here’s what you need:
ice cream maker – I love my ice cream machine. Here’s the one I use.
high speed blender or a large bowl (with whisk) to mix the ingredients.
egg yolk separator – you can separate egg yolks in your hand or you can use a tool like this (just in case you want get fancy).
A Note About Ingredients in this Pumpkin Pie Ice Cream
Raw pumpkin pie ice cream is a delicious fall treat. that you can eat any time of year. Let’s take a closer look at the ingredients.
whole milk (raw milk) – Raw milk is non-homogenized and unpasteurized milk that has not been heated above 110 F (to truly be considered raw). Besides what you may have heard, raw milk is an ancestral superfood that has been around for thousands of years.
Raw milk has all of the vitamins, nutrients, enzymes, proteins and fats available (that our body needs) in their bioavailable form. If you’d like to source raw milk in your area, use this raw milk finder and you’ll be on your way. Cornucopia can also be used to find and source raw and low pasteurized milk.
egg yolks – A good and creamy pumpkin ice cream has to contain egg yolks. At least for me anyway. It turns out, everything we’ve heard about eggs is not true. Go figure (insert sarcastic face here)!
Not only do eggs taste good, but eggs yolks contain essential nutrients. This includes fatty acids. They are a great source of lecithin, and contain necessary soluble vitamins & energizing b vitamins. These nutrients are less available to the body when they are cooked. An ideal healthy diet would include egg yolks that are raw as well as whole cooked eggs,
Pasture raised eggs, that come from hens fed a healthy diet, get plenty of sun and room to roam are a healthy option and have a greatly reduced chance of being contaminated with harmful bacteria and pathogens. You’re more likely to get sick from eating contaminated lettuce. Source your eggs responsibly. It’s best to buy pasture raised eggs from egg farmers you know and trust.
pure pumpkin – To make the ice cream mixture, you need plain pumpkin purée for the most pumpkin flavor.
Hot tip: You can use canned pumpkin puree leftover from other fall treats.
Vanilla extract – You’re going to need real vanilla extract for this recipe. None of that imitation stuff. And we won’t be using piperonal either.
pumpkin pie spice – Warm spices such as those found in pumpkin spice tastes great in fall pumpkin recipes. A little pumpkin pie spice goes a long way.
salt – Adding a little bit of salt to the pumpkin ice cream mixture gives it a creamier end result.
pure maple syrup – One of the best parts about this pumpkin spice ice cream is that there are no artificial flavors. Adding some maple syrup adds a bit of natural sweetness and buttery notes without being too over powering.
Benefits of Eating Raw Pumpkin Ice Cream
- great way to use up leftover pumpkin puree
- super nutritious
- high in vitamins and minerals
- raw milk is full of beneficial nutrition
- no cooking involved
- It tastes fabulous
Serving Suggestions
Pairs well with a warm slice of pumpkin brownie.
Other Nutritious Fall Recipes You May Like
Nutritious Thanksgiving Dessert Recipes
Gluten Free Dairy Free Sweet Potato Pie
Raw Pumpkin Ice Cream
This creamy raw milk pumpkin pie ice cream recipe tastes like pumpkin pie and is full of traditional flavors. Made with just a few ingredients, it will be your new favorite recipe.
Ingredients
- 2 cups raw cream
- 1 cup milk
- 1 cup pumpkin puree
- 3 egg yolk
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp granulated ginger
- 1/8 tsp ground clove
Instructions
- Blend all the ingredients and freeze according to ice cream maker instructions.
- Churn (according to ice cream machine's instructions) and enjoy.
Notes
An ice cream maker is recommended for best results.
Nutrition Information
Yield
8Serving Size
1/2 cupAmount Per Serving Calories 279Total Fat 24gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 8gCholesterol 139mgSodium 109mgCarbohydrates 14gFiber 0gSugar 12gProtein 4g
hi! how much pumpkin? i don’t see it in your recipe.
Thanks for catching that Katie. You’ll need 1 cup of pumpkin puree. The recipe has also been updated. Enjoy!