Have you ever tried pumpkin ice cream? It’s delicious! I think pumpkin ice cream is the perfect transition to fall treat because it is a light and refreshing, yet full of cozy fall flavor. If you’ve never tried pumpkin ice cream, you need to try these pumpkin pie ice cream bars! My pumpkin pie ice cream bars are a super fun take on pumpkin pie; they’re made up of a buttery almond flour crust and topped with a light and refreshing pumpkin ice cream filling. They’re perfect for September when the weather is still warm, but fall is in the air. If you’re still holding onto summer (but love fall time flavors), this treat is for you!
Vegan, Gluten Free, Grain Free, Paleo, Refined Sugar Free & Sugar Free Friendly
Another reason I love these pumpkin pie ice cream bars is because they are suitable for almost anyone! They’re vegan, gluten free, grain free, paleo, refined sugar free, and sugar free/low carb friendly. Make sure to see the dietary notes below if you want to keep the recipe sugar free/low carb.
What ingredients will I need to make these pumpkin pie ice cream bars?
These pumpkin pie ice cream bars are made up of just 7 ingredients. The ingredients you will need are:
- almond flour
- sea salt
- pumpkin pie spice
- pure vanilla extract
- pure maple syrup
- pumpkin purée
- dairy free yogurt
How do I make them sugar free/low carb?
I used pure maple syrup in this recipe, but you could substitute a sugar free maple flavored syrup like this one from Lakanto. It’s made from monk fruit and is suitable for a sugar free/keto diet. You could also try using liquid stevia in this recipe (but just use a little bit, it is super sweet!).
Where do I find dairy free cream yogurt?
Most grocery stores carry at least some brand of dairy free yogurt (e.g. Kite Hill, So Delicious). I personally like to use Forager Project unsweetened cashew milk yogurt because it contains the least amount of ingredients and contains no added sugar. I get it at Whole Foods or Wegmans.
How do I store/serve the pumpkin pie ice cream bars?
You will want to store these bars in a sealed container in the freezer. They should last for about 2-3 months. When you want to serve them, simply remove them from the freezer and let them sit out for a couple minutes to soften. Don’t let them sit out too long or else they will melt!
Ready to try these out? Here’s the recipe!
Pumpkin Pie Ice Cream Bars
For the Crust
- 1 cup almond flour
- 1/4 tsp salt
- 3 tbsp pure maple syrup
For the Ice Cream
- 3/4 cup dairy free yogurt
- 1/2 cup pumpkin purée
- 1/3 cup pure maple syrup
- 1 1/2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- In a medium sized bowl mix together all of your crust ingredients until a crust forms (I like to mix it into a sticky ball).
- Spread a sheet of parchment paper over a regular sized loaf pan and add your crust to lined loaf pan.
- Use a separate piece of parchment paper to spread and smooth out the crust with your hand until the crust is smooth and covers the bottom of the pan. Set aside.
- In a separate bowl combine your pumpkin ice cream ingredients and whisk until smooth and creamy.
- Once mixed, pour your pumpkin ice cream mixture over your prepared crust.
- Optional — drizzle some yogurt onto the top of your ice cream mixture and sprinkle it with cinnamon. Gently swirl them in the yogurt and cinnamon with a butter knife.
- Place your dessert in the freezer for 4-5 hours or overnight, until fully hardened.
- Remove your dessert from the freezer after it is hardened and slice into 8 squares.
- Serve the ice cream bars after slicing or continue to freeze until serving.