7 Gluten-Free Lavender & Matcha Pumpkin Ice Cream Recipes

Classic Lavender Matcha Pumpkin Ice Cream

This Classic Lavender Matcha Pumpkin Ice Cream is a delightful gluten-free treat that combines the earthy flavors of pumpkin and matcha, complemented by a subtle hint of lavender. It’s the perfect dessert for those who love unique flavors and want to indulge without gluten. Great for warm days or as a refreshing finish to dinner, this ice cream is sure to impress!

Cooking Instructions

1. In a medium saucepan, combine coconut milk, pumpkin puree, maple syrup, lavender, and salt; heat gently over medium heat until warm.
2. In a small bowl, whisk matcha powder with cornstarch and a few tablespoons of warm coconut milk mixture to create a smooth paste.
3. Stir the matcha paste back into the saucepan and continue to heat while stirring until slightly thickened.
4. Remove from heat, stir in vanilla extract, and let the mixture cool completely.
5. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
6. Transfer to an airtight container and freeze for at least 4 hours or until firm.
7. Serve with your choice of nuts or additional toppings if desired. Enjoy!

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Creamy Coconut Lavender Matcha Pumpkin Delight

This Creamy Coconut Lavender Matcha Pumpkin Delight is an exquisite gluten-free ice cream that marries the rich textures of coconut and pumpkin with the elegant flavors of lavender and matcha. This dessert is not only refreshing but also packed with unique taste profiles that will satisfy any ice cream lover. Perfect for serving after dinner or enjoying on a sunny afternoon, it’s a treat that’s sure to impress your family and friends.

Cooking Instructions

1. In a saucepan, combine coconut milk, pumpkin puree, maple syrup, lavender, and salt; gently heat over medium until warm.
2. In a bowl, mix matcha powder with cornstarch and a few tablespoons of the warm coconut mixture, forming a paste.
3. Add the matcha paste back to the saucepan and stir while heating until the mixture thickens slightly.
4. Remove from heat, mix in vanilla, and let cool completely.
5. Transfer the cooled mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve texture.
6. Pour into an airtight container and freeze for at least 4 hours or until firm.
7. Serve with optional toppings like coconut flakes or nuts. Enjoy!

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Vegan Lavender & Matcha Pumpkin Swirl

The Vegan Lavender & Matcha Pumpkin Swirl is a delightful and creamy gluten-free ice cream that elevates traditional flavors with the aromatic essence of lavender and the earthy tones of matcha. This vegan dessert offers a unique twist on classic pumpkin ice cream, making it a perfect option for those seeking a refreshing yet indulgent treat. Light yet satisfying, this ice cream is ideal for any occasion—from gatherings with friends to quiet evenings at home.

Cooking Instructions

1. In a saucepan, blend coconut milk, pumpkin puree, maple syrup, lavender, and salt, warming over medium heat.
2. In a separate bowl, create a paste by mixing matcha powder with cornstarch and a few tablespoons of the warm coconut mixture.
3. Incorporate the matcha paste back into the saucepan, stirring while cooking until slightly thickened.
4. Once removed from heat, stir in vanilla and allow the mixture to cool completely.
5. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s directions until a soft-serve texture is achieved.
6. Swirl in the remaining pumpkin mixture for a marbled effect, then transfer to an airtight container and freeze for at least 4 hours or until firm.
7. Serve with optional toppings like nuts or seeds. Enjoy your delightful Vegan Lavender & Matcha Pumpkin Swirl!

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Lavender Infused Matcha Pumpkin Cheesecake Ice Cream

The Lavender Infused Matcha Pumpkin Cheesecake Ice Cream is a rich and creamy gluten-free dessert that perfectly combines the flavors of pumpkin, matcha, and cheesecake with the delicate aroma of lavender. This indulgent treat is perfect for those looking to enjoy a luxurious ice cream experience that is both satisfying and unique. With its delightful creaminess and subtle floral notes, it’s sure to impress at any gathering or simply as a special dessert at home.

Cooking Instructions

1. In a saucepan, warm the coconut cream, pumpkin puree, maple syrup, lavender, and salt over medium heat.
2. In a separate bowl, mix the matcha powder with cornstarch and a few tablespoons of the warm cream mixture to form a paste.
3. Incorporate the matcha paste into the warm pumpkin mixture, stirring until it begins to thicken.
4. Remove from heat and let the mixture cool, then blend in the cream cheese and vanilla until smooth.
5. Chill the mixture thoroughly before pouring it into an ice cream maker and churning according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
7. Serve with optional toppings like crushed graham crackers or nuts. Enjoy your luscious Lavender Infused Matcha Pumpkin Cheesecake Ice Cream!

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Honey Lavender Matcha Pumpkin Ice Cream

Honey Lavender Matcha Pumpkin Ice Cream is a delightful gluten-free dessert that marries the earthy flavors of matcha and pumpkin with the sweetness of honey and the floral notes of lavender. This creamy treat is perfect for indulging on a warm day or serving at a special gathering, offering a unique twist on traditional ice cream that is both refreshing and satisfying.

Cooking Instructions

1. In a saucepan, gently heat the coconut cream, pumpkin puree, honey, lavender, and salt over medium heat, stirring until well combined.
2. In a separate bowl, mix the matcha powder with cornstarch and a few tablespoons of the warm cream mixture, whisking to create a smooth paste.
3. Add the matcha paste to the warm pumpkin mixture, stirring until it thickens slightly.
4. Remove from the heat and let the mixture cool; then stir in the vanilla extract until fully incorporated.
5. Chill the mixture completely before pouring it into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
7. Serve with optional toppings such as a drizzle of honey or sprigs of lavender. Enjoy your Honey Lavender Matcha Pumpkin Ice Cream!

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Lavender Matcha Pumpkin Crumble Ice Cream

Lavender Matcha Pumpkin Crumble Ice Cream is a decadent gluten-free dessert that features a creamy blend of matcha and pumpkin flavors, complemented by a crumbly topping infused with lavender. This unique treat is perfect for fall celebrations or any occasion where you want to impress your guests with a delightful twist on traditional ice cream.

Cooking Instructions

1. In a saucepan, warm the coconut cream, pumpkin puree, honey, lavender, and salt over medium heat, stirring until well blended.
2. Combine matcha powder with cornstarch and a few tablespoons of the warm mixture in a bowl to create a paste, then add it to the saucepan and stir until it thickens slightly.
3. Remove from heat, let cool, then mix in the vanilla extract.
4. Chill the mixture completely before pouring it into an ice cream maker and churn according to the manufacturer’s instructions.
5. In a separate bowl, mix the gluten-free granola with a little honey and lavender to create a crumble topping.
6. Once the ice cream is churned, layer it with the crumble in an airtight container and freeze for at least 4 hours or until firm.
7. Serve with an optional drizzle of honey and enjoy your Lavender Matcha Pumpkin Crumble Ice Cream!

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Chilled Lavender & Matcha Pumpkin Gelato

Chilled Lavender & Matcha Pumpkin Gelato is an exquisite gluten-free dessert that captures the essence of autumn with its silky texture and captivating flavor profile. This delightful gelato combines the earthy notes of matcha and pumpkin with a fragrant hint of lavender, creating a refreshing yet comforting treat that’s perfect for warm weather or entertaining guests.

Cooking Instructions

1. In a saucepan, combine coconut milk, pumpkin puree, honey or maple syrup, and salt, and heat over medium until well mixed.
2. Whisk matcha powder with cornstarch in a small bowl, then combine with a few tablespoons of the warm mixture to create a paste before adding it to the saucepan.
3. Stir until the mixture thickens slightly, then remove from heat and mix in lemon juice and dried lavender.
4. Allow the mixture to cool, then refrigerate until completely chilled.
5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions until it reaches a gelato-like consistency.
6. Transfer to an airtight container and freeze for at least 2-4 hours to firm up.
7. Serve with optional toppings and enjoy your Chilled Lavender & Matcha Pumpkin Gelato!