Peanut Butter and Pumpkin Fudge Ice Cream

Peanut Butter and Pumpkin Fudge Ice Cream

Makes about one pint


  • 1 cup milk, almond milk, or coconut milk
  • 1 cup pumpkin puree
  • 1/2 cup Good Spread Salted Honey Peanut Butter
  • 1/4 dried unrefined cane sugar
  • 1 1/2 teaspoons vanilla extract
  • Pinch of salt
  • 6 ounces semi-sweet chocolate or chocolate chips



      Peanut butter and pumpkin combine to make a dense, seasonal ice cream that’s full of antioxidants and healthy fats. Melted chocolate makes it extra fudgy, without a lot of added sugar. We used our plain, creamy peanut butter, but Goodspread Chocolate Pretzel is a delicious choice too, with the added interest of bits of pretzel and an extra dose of chocolate.

      1. Combine pumpkin puree, milk, peanut butter, sugar, vanilla and salt in a blender and puree until smooth.

      2. Melt chocolate in microwave. Add melted chocolate to blender and puree till smooth and creamy.

      3. Transfer mixture to an ice cream maker and process according to directions. Serve immediately for soft serve, or freeze for 4 to 6 hours before serving.

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