Dairy-Free Pumpkin Ice Cream
This Dairy-Free Pumpkin Ice Cream is unbelievably creamy, sweet, and full of flavor! The pumpkin and spices will remind you of a pumpkin pie while eating a delicious scoop of creamy ice cream!
Equipment
- Large mixing bowl
- Whisk
- Spatula
- Ice cream maker
- 8x4 Loaf pan
Ingredients
- 1 Cup Canned pumpkin
- 1/2 tsp Pumpkin pie spice
- 1/4 tsp Ground cinnamon
- 2 tsp Vanilla extract
- 3/4 Cup Natural maple syrup or honey
- 13.5 oz Canned full fat coconut milk
Instructions
- To a large mixing bowl add the pumpkin, spices, vanilla, and maple syrup. Whisk until the ingredients are combined.
- Add the coconut milk to the bowl and whisk until the mixture becomes smooth.
- Chill the bowl in the fridge for 15 minutes.
- Pour the mixture in an ice cream maker and mix according to the mixer's instructions. (Mine takes 20-25 minutes)
- Serve immediately as a soft-serve consistency. Or place in an 8x4 loaf pan, cover with plastic wrap and freeze for 2 hours. Scoop and serve!
Notes
- If you don't have an ice cream maker you can place the mixture into the loaf pan and freeze it instead. The ice cream may be less creamy in that case.
- The recipe calls for 100% canned pumpkin, not pumpkin pie filling.
