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Dairy-Free Pumpkin Ice Cream

Dairy-Free Pumpkin Ice Cream

Alyssa
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!
5 from 14 votes
Prep Time 10 mins
Chilling Time 40 mins
Total Time 50 mins
Course Dessert, Snack
Cuisine American
Servings 5
Calories 382 kcal

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. 
Keyword Dairy-free Ice Cream, Healthy Desserts, Ice Cream, Pumpkin, Pumpkin Ice Cream, Pumpkin Spice