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  • Writer's pictureGutsy Baker

Pumpkin Pie Ice Cream Bars (Paleo, Dairy Free)

These pumpkin pie ice cream bars were created after I made one of my favorite ice cream flavors, my pumpkin pie ice cream. Rather than freezing the ice cream I made in a large container, and waiting for it to thaw when I wanted just a scoop or two, I thought it would be easier to freeze it in smaller portions. That’s where the idea of the pumpkin pie bar came from. I froze my ice cream in my favorite silicone molds, and dipped them in a white chocolate. It brought this ice cream to ANOTHER LEVEL!

I honestly think ice cream is acceptable any time of the year. It’s my favorite mid-day treat, or even an after dinner treat. I somehow think the cold helps my digestion, but I think it’s really just an excuse to eat ice cream after a meal. So we’ll just keep it at that! Being on a low FODMAP diet seems restricted in the beginning, I honestly had no idea how to eat and I was scared to food combine and even add in small amounts of foods that were higher FODMAP, but safe at a small serve. Once I got brave (this took years), I started adding and combining flavors and almost forgot I was even following a restricted diet! It’s amazing how many different desserts and dishes you can make with few ingredients. Especially a versatile food like pumpkin. And coconut milk. That's when I started to create more and more gut healthy desserts, paleo desserts, and healthy snacks... all safe on the FODMAP diet! (the Monash App is my guide)

These bars are made with a sweet and spicy pumpkin ice cream base, with crushed graham cracker crumbs, dipped in white chocolate. I made sure the pumpkin ice cream is not too sweet so the white chocolate compliments it perfectly. They’re just TOO good.

What is in these pumpkin pie ice cream bars?

Pumpkin! Canned pumpkin without any extra spices or sugar. You can also roast a pumpkin and use that puree. Because who knows when pumpkin will be back in stock.

Coconut Milk or Coconut Cream: The best base for any ice cream because of the high fat content. It’s comparable to real cream.

Pumpkin Pie Seasoning: A blend of all spice, cinnamon, nutmeg and ginger. Without this, the ice cream would be nothing!

Maple Syrup: Any sweetener works here, but maple syrup goes so well with pumpkin

Gelatin: This is what makes your ice cream creamy and less icy once frozen. You can’t omit!

Sprinkle of Sea Salt: Just a touch, to balance out the sweetness

Crushed Graham Cracker Crumbs: I have a recipe for the perfect paleo crunchy honey graham crackers here. They taste like Honey Maids! But you can use any of your choice. Or even crushed up pie crust if you have that on hand.

Dairy Free or Sugar Free White Chocolate: I use Lily's Chocolate here, but I do know Nestle has a dairy-free version. Any white chocolate will work.

Do I need an ice cream maker for these pumpkin pie ice cream bars?

Technically, no. You can follow the instructions accordingly (heat your mixture, refrigerate until cold), but rather than churning, you can hand mix your ice cream mixture or place in a blender on low for a minute or two before pouring into the ice cream molds. Keep in mind it will not be as creamy as if you were to make it in an ice cream maker. It may be more of a popsicle texture. But the flavor will still be delicious!

What else do I need for these pumpkin pie ice cream bars?

  • Recommended (but not needed) ice cream maker

  • Popsicle Molds or Ice Cream Bar Molds. I use these ones

  • Popsicle sticks

  • Saucepan

  • Whisk


  • 2 cans of full fat coconut milk

  • 3 tsp of gelatin

  • 1 can of pumpkin puree (just pumpkin as the ingredient)

  • 6+ tbsp of maple syrup

  • 2 tsp of pumpkin pie spice

  • 3/4 tsp of cinnamon

  • Small sprinkle of sea salt

  • 1/2 cup crushed and broken graham cracker crumbs (or piece of pie crust if you have it)

  • 1 cup of white chocolate of choice, I used Lily's Sweets


  1. Make sure your ice cream bowl is frozen overnight (if you are using an ice cream maker) Add coconut milk to a medium saucepan. Sprinkle gelatin on top and let it sit for 2-3 minutes until a skin forms. Now whisk in and turn on the stove to medium heat.

  2. Add all other ingredients to your saucepan EXCEPT the graham cracker crumbs and whisk until mixed. Wait until your mixture is at a slow boil, and then turn off heat and let cool for 15 minutes. Taste your mix, if you want it to be sweeter, add 1-2 more tablespoons of maple syrup.

  3. Transfer to an airtight container and put in fridge until completely cold. Overnight is best. It will become gelatinous and a pudding-like texture. When ready, put your mix into your ice cream maker and churn for about 15 minutes. Just before you turn off your ice cream machine, add in your graham cracker crumbs and pieces. It’s perfect soft serve out of the machine or you can put in freezer for harder serve. *If you don’t have an ice cream maker, you can blend this in blender for 1 minute or with a hand mixer and freeze, it just won’t be as creamy or have that same ice cream-like texture. Still tasty though!*

  4. Once your ice cream is churned and your mixture is ready, scoop into your popsicle or ice cream molds until all are filled, stick your popsicle sticks in, and freeze for about an hour to an hour and a half until they are set and solid. You should be able to pop them out of the molds in one piece.

  5. When the pops are ready, melt your white chocolate down in a deep cup or bowl, so you can dip your pops in. Your pops should be able to fit into the bowl or cup easily. Be sure to only dip once, the chocolate will harden immediately. If you dip again it may be too thick. *If you melt in the microwave, make sure you don't overheat your chocolate. It's best to under-melt it and keep stirring, the warmth will eventually melt all the chocolate together. Overheating will cause the chocolate to get cakey and not dippable. I'd start at 30 second increments.

Recipe notes:

  • Make sure your pumpkin is pure with no added ingredients

  • If you don’t have pumpkin pie spice, you can mix cinnamon, all spice, ginger and nutmeg to make your own. Make sure the ratio is 50% cinnamon and the rest you can add evenly.

  • Coconut milk should be full fat in the can. Other heavy milks will work as well but the higher the fat content, the more creamy your ice cream will be

  • Technically you don’t need an ice cream maker, but it probably won’t be ice cream if you don’t. You can stick this mix into your blender, mix with a hand mixer, whip it up with a whisk and freeze it. It just won’t be the same texture as if you were to churn it. It’ll still be tasty though!

  • If you melt in the microwave, make sure you don't overheat your chocolate. It's best to under-melt it and keep stirring, the warmth will eventually melt all the chocolate together. Overheating will cause the chocolate to get cakey and not dippable. I'd start at 30 second increments.

If you have questions or have made these bars and loved them, please leave me a rating and review below! It'll help me and others! I also love to hear from you.

Also, tag your creations on Instagram #gutsybakes and tag me @gutsy_baker!

xo Stephanie


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