A low-FODMAP, lactose-free Pumpkin Pie Ice Cream, no ice cream maker required! Creamy, rich and full of that fall flavor.
I love Pumpkin (everything). I adore easy(ier) recipes. And dessert is the best part of every meal.
But ice cream? That’s the best.
Here is my low-FODMAP and lactose-free recipe for a warmly spiced and delicious Pumpkin Pie ice cream.
I incorporate crushed low-FODMAP cookeis in the layers, to add that lovely texture. Feel free to modify with toasted pecans, chocolate chunks, or any of your favorite low-FODMAP mix-ins too.
Note: This low-FODMAP ice cream does contain dairy. Milk, and milk products may be low-FODMAP, depending on the amount of lactose they contain. While this recipe is low in lactose, if you don’t tolerate milk, or are vegan, then select one of my vegan ice cream recipes instead (see links below).
For other delicious low-FODMAP recipes, try my:
- Low-FODMAP & Gluten-free No-Churn Blueberry Cheesecake Frozen Yogurt
- Low-FODMAP Cinnamon Spiced French Vanilla Ice Cream; Gluten-free, Dairy-free
- Dr. Rachel’s Best Low-FODMAP Pumpkin Recipes; Gluten-free
Or over 650 low-FODMAP recipes on the blog! IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP No-Churn Pumpkin Pie Ice Cream
A low-FODMAP, lactose-free Pumpkin Pie Ice Cream, no ice cream maker required! Creamy, rich and fill of those warm spices.
- Prep Time: 15 minutes
- Chill Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Whipping
- Cuisine: American
Ingredients
- 3/4 cup canned pure pumpkin*
- 1 (14 ounce) can lactose-free sweetened condensed milk*
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
- 1 tablespoon pumpkin pie spice
- or use & 1/2 teaspoons ground cinnamon, 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and pinch cloves
- 1 & 3/4 cups cold heavy cream, or heavy whipping cream*
- 1/3 cup finely crushed low-FODMAP & gluten-free graham crackers, Nilla wafers, or gingersnaps
Instructions
- In a medium bowl, whisk together the canned pumpkin, lactose-free sweetened condensed milk, vanilla, salt, and spices until combined
- In a large bowl of a standing mixer (or you can use a hand mixer) fitted with a whisk attachment, beat the heavy cream on high until stiff peaks form (I recommend chilling your whisk and bowl first if possible)
- Then, gently fold whipped cream into pumpkin mixture using a spatula, without deflating the cream too much
- Put half of prepared pumpkin/cream mixture in a regular sized loaf pan, and sprinkle with 1/2 of the crushed cookies
- Spread remaining pumpkin/cream over the top, and finish with another layer of crushed cookies
- Cover pan without touching the surface, and freeze for minimum of 6 hours
- Allow to come to room temperature for about 15 minutes before scooping
Notes
- Although this recipe has not been lab-tested, a single serving should be low-FODMAP based on available data at time of posting
- To create lactose free cream AND sweetened condensed milk, purchase a product that removes lactose from milk and dairy (Lacteez, Milkaid). These do require you to treat the dairy for about 24 hours prior to use. Follow instructions regarding number of drops to treat your particular product
- Heavy cream, and coconut cream are low-FODMAP in 1/4 cup servings, if you tolerate lactose
- Pumpkin is low-FODMAP in 75g (1/3 cup) servings
- I like Kinnikinnick Nilla wafer cookies, or Partake gluten-free gingersnaps for this recipe
