This easy Pumpkin Ice Cream Bowl is the ultimate festive, edible treat for Halloween or fall parties. Perfect for serving dairy-free pumpkin ice cream or any fall dessert, this recipe is gluten-free, free of artificial dyes, and great for kids and adults alike. Follow this step-by-step guide to create fun, delicious pumpkin-shaped chocolate bowls, filled with creamy pumpkin ice cream!
Ingredients for Pumpkin Ice Cream and Chocolate Bowls
For the ice cream:
- Coconut Milk – Use a high-quality, full-fat can of coconut milk for extra creaminess.
- Pumpkin Puree – Canned pumpkin works perfectly, though homemade is also an option.
- Maple Syrup – Be sure to use 100% pure maple syrup, not an artificial alternative.
- Pumpkin Pie Spice – You can make your own by combining cinnamon, nutmeg, ginger, and cloves.
For the chocolate bowl:
- White Chocolate – Melt and mix with natural food dye to create a festive pumpkin hue.
- Natural Orange Colorant – I love using ifiProvisions natural colorant, made with turmeric and beetroot. (Use my code healthyholme to save 15% off the site.)
- Pretzel Rod – For the pumpkin stem!
- Balloon – Used to mold the shape of the bowl.
Step-by-Step Instructions for Making Pumpkin Ice Cream Bowls
Prepare the Ice Cream
Blend together all of the ice cream ingredients. If you don’t have an ice cream maker, pour the mixture into a loaf pan and freeze overnight. Let sit for 10 minutes before scooping. If using a NinjaKitchen Creami, follow the product instructions.Melt the White Chocolate
Microwave the white chocolate in 30-second increments, stirring until melted. Add the natural food dye to achieve a vibrant orange color.Create the Chocolate Bowls
Blow up two balloons to about the size of your fist. Dip each balloon in the melted chocolate, smoothing the top with a spoon. Cover all except a small circle at the top. Refrigerate for 10 minutes.Double-Coat the Balloons
Repeat the chocolate-dipping process to ensure the bowls are thick enough to hold their shape. Refrigerate for another 10 minutes.Pop and Decorate
Once the chocolate is set, pop the balloons and carefully peel them away. Pipe on a jack-o-lantern face using dark chocolate, and refrigerate again.Serve Your Ice Cream
Add scoops of pumpkin ice cream to your chocolate bowls and enjoy this fun, Halloween-themed dessert!
Tips for Perfect Chocolate Ice Cream Bowls
Prevent Cracking:
Double-coat the balloons to ensure the chocolate is thick. If cracks form, fill them with melted chocolate and chill to set.
Make Ahead:
Both the ice cream and chocolate bowls can be made in advance. Store the ice cream in the freezer and the bowls in the fridge until ready to serve.
More Fall Dessert Recipes to Try
Pumpkin Ice Cream Bowl with Pumpkin Ice Cream
Ingredients
For the pumpkin ice cream:
- 1 can coconut milk high quality, not low fat
- 1 1/4 cup pumpkin purée
- 2 tsp vanilla
- 1 1/2 tsp pumpkin pie spice
- 2/3 cup maple syrup
For the chocolate pumpkin bowl:
- 1 1/2 cups white chocolate melted
- 2 tsp natural orange colorant
- 1 tbsp dark chocolate melted
- 1 pretzel rod
Instructions
- Blend together all of the ice cream ingredients. If not using an ice cream maker, pour into a loaf pan and freeze overnight. Let sit on the counter for 10 minutes to thaw before scooping. If using the NinjaKitchen Creami, pour into 2 pints, place storage lid on top, and freeze overnight. Replace the lid with the processing lid, attach to the base, and select ice cream. When finished, remove the pint and lid. If it is powdery and not creamy yet, add a little nut milk and respin.
- Melt the white chocolate by microwaving for 30 second increments, stirring, and repeating until the chocolate is melted. Stir in colorant until you get to your desired hue.
- Blow up 2 balloons to the size of the bowl that you wish to have (I recommend a little larger than your fist). Dip the balloons in the melted chocolate, using a spoon to smooth along the top. Cover all of the balloons with the exception of a circle at the top. Place on a baking sheet lined with parchment paper and refrigerate for 10 minutes.
- Once the chocolate is set, dip again in the chocolate to make sure the chocolate is thick enough that it will not crack. Place back in the refrigerator for 10 minutes to set.
- Pipe a face on the pumpkins and place back in the refrigerator for 10 minutes to set.
- Pop the balloons and carefully peel the balloons away from the chocolate. Once the entire balloon is removed, add scoops of ice cream and enjoy!
Did you try this Pumpkin Ice Cream Bowl or Pumpkin Ice Cream? Tag me on Instagram at @healthyholme with your creations!
