Summer and fall collide perfectly in this delicious gluten-free, primal, and GAPS-friendly No-Churn Pumpkin Cheesecake Ice Cream!
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Ice cream weather.
It might be almost fall out, but you’d never know by stepping outside. It’s still so stinkin’ hot down here in the south that fall could be months away for all I know! Hot end of summer days like this mean only one thing is in order:
It really is the perfect meal. I mean, dessert. Well… I actually do mean meal. I regularly serve it up to my family for breakfast and/or lunch. It’s easy to make and easy to make healthy.
Keepin’ it healthy.
Conventional – and even some homemade – ice creams will all be loaded with unhealthy dairy and sugars. But I prefer to keep my ice cream a health food, thank you very much.
Instead of whipping cream or sweetened condensed milk, I use milk kefir for my ice cream base. It’s a naturally fermented milk product that has a tangy taste (think plain yogurt) and is full of probiotics! It’s not usually sold in grocery stores, but it’s super easy to make at home.
Instead of sugar, I like to use honey. For everything.
You might think I’m joking, but I’m really not. Honey is pretty much the only sweetener I use. Any other kind of sweetener (save the occasional maple syrup or molasses) and my body crashes. Fast.
Yep, nothing destroys the immune system like a good dose of sugar! Honey, on the other hand, is anti-fungal and probiotic. It’s also full of phenolic acids and flavoniods (antioxidants) that help boost your immune system, instead of tearing it down.
Though it’s normal for all the pumpkin things to be coming out this time of year, I’ve been on the pumpkin bandwagon since about April. And there are two reasons for that.
First, I love pumpkin. Really. I have no problem eating it year ’round like my kids eat apples. I also happen to be on the GAPS diet, which uses a lot of squash. And pumpkin happens to be one of the cheapest squashes for me to get my hands on.
Ergo, pumpkin everything all year.
The list could go on and on (seriously), but I think you get the idea. Pumpkin makes me a happy camper!
Easy for the win.
You know what else makes me happy? Easy. And this pumpkin cheesecake ice cream is 100% easy! All you need (besides the ingredients) are a blender and a freezer-safe container.
Simply dump everything in the blender, puree, pour it into your container, and freeze! No fancy ice cream maker attachment, no time spent heating, then cooling the ingredients. Make this in the morning and it’s ready for lunch! I mean… dessert. 😉
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No-Churn Pumpkin Cheesecake Ice Cream
Free of grain, gluten, eggs, and refined sugar.
- 2 c. milk kefir, whey strained out
- 1 c. pumpkin puree
- 1 t. vanilla (I like to make my own!)
- 1/4 c. coconut oil
- 1/4 c. honey (local is best)
- 2 t. cinnamon
- 1/4 t. ginger
- 1/4 t. cardamom or nutmeg
- 1/8 t. cloves
Dump the ingredients into a blender (I use this blender) and pulse until smooth.
Pour into freezer-safe container – a loaf pan works well – and freeze for a few hours, until almost completely frozen through.
Remove from freezer about 10 minutes before serving so it can soften up a bit.
Pin this Pumpkin Cheesecake Ice Cream for later!
Want more ice cream deliciousness? Here are some of my favorites!