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Pecan Cranberry Pumpkin Ice Cream

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Ready for Fall flavors but not quite ready to let summer slip away?  This raw ice cream is the perfect bridge between the two seasons.  Pecan Cranberry Pumpkin Ice Cream is an out-of-its-gourd frozen dessert experience.  This ice cream pays homage to the beautiful Autumn that is quickly coming upon us.  I am a pumpkin lover and I think my craving for pumpkin intensifies as the Fall season approaches.  I know that this wonderful gourd is soon to be  available and knowing that its  “season” comes and goes in the blink of the eye,  I start dreaming up new recipes. Perhaps there’s truth to the whole “absence makes the heart grow fonder” thing after all.  This recipe consists of pure pumpkin puree, whole foods and a blend of warm, seasonal spices like nutmeg, cinnamon, ginger and a hint of clove.

This morning as I was removing the ice cream batter from the machine,  I decided I needed a taste tester!  I mean,  after I took a few bites and my eyes rolled back into my head, I knew it was a winner but it always helps to get other opinions.  Before, I ever release a recipe on this site,  I try to get multiple testers so I can fine tune the recipe if need be.  But unfortunately  my loving husband is out-of-town.  But!  Ruben, our electrician is working here today!!  I can use him as my guinea pig! hehe  So, I went on the hunt for Ruben and had him come into the kitchen to try the ice cream.  He took a spoonful and his eyes lit up after swallowing it.  He ended up devouring a whole bowlful.  He laughed that he was eating ice cream for breakfast, but the scraping spoon sounds, lip smacking and empty bowl in the sink assured me that this recipe was a winner.

A side story about my ice cream dish.  Last weekend,  I had the pleasure of meeting one of our Nouveau Raw subscribers.  Hmm, the word subscribers sounds so impersonal… she has become a wonderful friend over the past year.  Her name is Jana and is from Switzerland.  She is on her way to attend Living Light Culinary Art Institute!  I am so excited for her.  As she was making her way there she stopped in Portland for a few days and we made arrangements to meet for lunch. Bob and I drove in and we all had a wonderful time over a wonderful raw lunch at the Blooming Lotus.  We invited Jana to come stay with us that evening and she did just that.  She came bearing several gifts and a set of these gorgeous ice dishes was one of them.  She must have caught on to my love for dishware. hehe So, today I had to make a special ice cream just for these bowls.  I think they complement one another, don’t you?   Many thanks once again Jana and many, many blessings on your journey!

The photo to the right  is a Pecan Cranberry Pumpkin Ice Cream Float.  I used raw almond milk… so easy, so scrumptous!


yields 6 cups batter
  • 1 cup  raw pecans, soaked
  • 2 cup water
  • 1 1/2 cups soaked raw cashews, swelled to 2 cups
  • 1 1/2 cup pumpkin puree
  • 3 Tbsp raw honey
  • 1/4 cup maple syrup
  • 1/2 tsp liquid stevia
  • 1 Tbsp vanilla extract
  • 2 Tbsp pumpkin spice (see below if you don’t have this spice)
  • 1 Tbsp lemon juice
  • 1/4 tsp sea salt
  • 1/2 cup diced, dried cranberries (add at the end)


  1. Combine all of the ingredients in a high-speed blender.  Process  until the mixture is nice and creamy.  This is a very important step,  you want a smooth texture for a wonderful experience in mouth-feel.  Throughout the blending process, you will need to scrap the sides often.  I do a feathering action while the machine is running but if you are not used to this technique be sure to stop the machine, scrape the sides and test the texture before starting it back up again.  This took about 5 minutes.  The recipe makes about 6 cups of batter so make sure your blender can handle this amount.
  2. Once smooth, add the diced cranberries, pulse a few times to blend and then place the blender carafe in the fridge for one hour to chill.
  3. Once it is chilled, transfer the mixture to your ice cream machine and follow the manufacturer’s directions.

I wanted to show you how small I chopped the cranberries.

Don’t have pumpkin spice on hand?  No problem, you can make your own, here’s how:


yields 8 teaspoons of Pumpkin Spice
  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp Allspice
  • 1 tsp nutmeg


  1. Mix ingredients in a bowl.
  2. Store in an airtight container.

I sort of… over-filled my ice cream machine.  haha

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16 thoughts on “Pecan Cranberry Pumpkin Ice Cream

  1. Robyn says:

    Love this and love your containers too..another great recipe…loving Fall <3

    • amie-sue says:

      They are sweet bowls aren’t they :) I love Fall too and boy each day is starting to grow a little chiller than the last. Gotta get my “snuggle on”. haha

  2. Debbie says:

    Okay… I think it is time to break down and get an ice cream maker… any suggestions? this looks absolutely wonderful!

  3. Jana says:

    Oh my sweet Amie-Sue, there bowls are perfect for that ice cream! You are so cute, and I’m so happy that you like the bowls!

    I’m doing great here at LL. Just finished the 2 recipes we had do to for home work, we were only allowed certain ingredients. One is an asian infused carrot soup and the other is a creamy apple salad dressing. Well, we’ll see what the instructors think of them. :)

    Miss you lots and lots!!
    LOVE Jana XX

    • amie-sue says:

      Hello Jana! Ohh, I remember having to do that. Such fun! Miss you too but so glad you are there… keep in touch as you can. amie sue xoxo

  4. alex says:

    dear amy,

    i just made your great ice cream when I had friends coming over. My darling dislikes the fact that I always try new recipe on guests, but somehow I had a feeling that it wouldn t fail. And I was right! it turned out to be the highlight of the dinner so I made another batch and am now looking for new inspiration. You are wonderful and your recipes look so inviting, keep on being so inspirational. Just one idea: I served the ice cream with qood quality pumpkin oil and it totally rocked. Check it out if you can. Thanks again, I am sure we will talk again ;-)

    • amie-sue says:

      Thank you Alex for sharing that with me. It means a lot. :) Pumpkin oil? Hmm, that is new to me. I can’t ever recall even seeing it anywhere. I will keep my eyes open and do some research. Keep playing in the kitchen and have a blessed week! amie sue

  5. […] Pecan Cranberry Pumpkin Ice Cream from Nouveau Raw […]

  6. Nitty says:

    I was wondering if sweet potato could be substituted for the pumpkin in some of the recipes?

    • amie-sue says:

      You bet Nitty…it would taste yummy! amie sue

    • amie-sue says:

      You bet Nitty. Personally, I don’t care for raw sweet potato, so if it were me, I would lightly steam it first, then make a puree. But do what you feel is right for your diet. Have a great day and keep me posted if you would. amie sue

  7. Joann says:

    This recipe is amazing! I’ve been looking for an ice cream recipe that didn’t use coconut oil, allowing the true flavors of the other ingredients to come through. I left out the cranberries and used chopped chocolate covered Inchi Seeds for a little crunch. So delicious! Thank you.

    • amie-sue says:

      Good morning Joann. Oh awesome! I am so glad that you loved the recipe. :) Great way to modify it to your tastes! I don’t think I have ever had Inchi seeds… what do they taste like? Have a grand day, amie sue

  8. joy says:

    I wanted to say thanks for the recipe. I can’t wait to try it out. Where did you get the lovely ice cream containers? Would you recommend a place to buy ice cream containers ..I have been on the look out for some but have not had any luck.

    thank you

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