A dairy-free simple, homemade ice cream full of cozy pumpkin spice flavor. This creamy vegan pumpkin pie ice cream recipe offers a dairy-free ice cream alternative to traditional ice cream. It's easy to prepare, using common ingredients you probably already have in your pantry. So, get ready to make your own creamy, pumpkin-spiced ice cream - the perfect fall dessert!
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Pumpkin ice cream is a perfect seasonal treat, especially during the autumn months and Thanksgiving. There's something uniquely comforting about the warm flavors of pumpkin spice this time of year. It's like enjoying a slice of pumpkin pie, but in a cool and creamy form, similar to this salted caramel nice cream.
Try more tasty pumpkin recipes like this gluten free pumpkin bread full of fall flavors the whole family will enjoy. Or these irresistible gluten free pumpkin cookies. An ideal treat for both warm and cold weather anytime of year.
Squeeze some pumpkin ice cream between two chewy ginger molasses cookies for over-the-top goodness!
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Why You'll Love This Recipe
- A dairy-free take on traditional ice cream. This soft serve nice cream recipe is gluten-free, dairy-free, nut free, and refined sugar free.
- Made with simple ingredients like real pumpkin purée, coconut cream and pure maple syrup.
- Bursting with the warm and cozy flavors of pumpkin pie spice, it tastes like a pumpkin spice latte!
- No ice cream maker? No problem! We have a no-churn version below.
Recipe Ingredients
You'll need the following ingredient to make dairy-free pumpkin ice cream:
Ingredient Notes:
- Canned Pumpkin Purée: Perfect for a dairy free dessert and replaces heavy cream as the ice cream base. Careful not to grab pumpkin filling, it's full of artificial sugar and additives.
- Full-Fat Coconut Milk: Creates a creamy texture. Refrigerate overnight so the cream separates from the coconut water.
- Pure Maple Syrup: Adds natural sweetness and it's not too sweet. It also doesn't freeze solid and helps the creamy ice cream stay creamy.
- Pumpkin Pie Spice: Creates a blend of fall spices including cinnamon, nutmeg, cloves, allspice and ginger for that authentic pumpkin flavor.
- Vanilla Extract: Adds depth of flavor.
- Cinnamon: adds extra warmth.
- Pinch of salt enhances all the flavors.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Canned pumpkin purée can be swapped with fresh pumpkin purée if it's pumpkin season. Or swap the pumpkin for ½ cup cashew butter for a coconut-free version.
- Honey (not vegan) can be used in place of maple syrup. Or leave it out and add a frozen banana for natural sweetness and a soft-serve texture.
- Use coconut cream in place of full-fat coconut milk. Don't swap for non-dairy milk or plant milk as the ice cream may become too icy.
- Add-Ins: Nut butter, chocolate chips, frozen banana slices, chopped nuts or broken up cookies all work well. Add in last minute of churning so they mix in evenly.
- Make ice cream sandwiches with soft-baked gluten free pumpkin cookies, chocolate fudge tahini cookies or these flourless almond butter cookies.
Equipment
- Food processor or blender
- Freezer-safe container or 8x4-inch loaf pan
- Parchment paper or plastic wrap
How to Make Vegan Pumpkin Ice Cream
- Freeze the ice cream maker bowl overnight, about 12 hours.
- Refrigerate canned coconut milk overnight.
- Combine coconut cream, pumpkin, maple syrup, vanilla, pumpkin pie spice, cinnamon and sea salt.
- Blend until smooth.
- Pour into ice cream maker and follow manufacturer's instructions (about 20 minutes).
- Scoop into freezer-safe container or loaf pan. Eat right away or cover and freeze for 2-4 hours.
Top Tip
Before freezing, lay a cut-to-size piece of parchment paper or plastic wrap touching the surface of the ice-cream to prevent ice crystals.
No Churn Pumpkin Ice Cream
- Chill one large mixing bowl in the freezer for 10 minutes to make whipped coconut cream.
- In a large mixing bowl combine the pumpkin puree, pure maple syrup, pumpkin pie spice, cinnamon, vanilla extract and sea salt. Blend until well combined.
- In the chilled mixing bowl, add the firm coconut cream, leaving any clear liquid behind. Whip with a hand mixer or stand mixer until soft peaks form.
- Fold the coconut whipped cream into the pumpkin mixture. Do not overmix, you want an airy creamy texture.
- Pour into freezer-safe container. Lay a cut-to-size piece of parchment paper or plastic wrap touching the surface of the ice cream to prevent ice crystals. Cover and freeze for 2-4 hours, mixing the ice cream every 30 minutes until it reaches the desired consistency.
Expert Tips
- Use full-fat coconut milk or coconut cream for the creamiest results.
- For extra pumpkin pie flavor, add a bit more pumpkin pie spice.
- If fully frozen, let the ice cream sit at room temperature for 10-20 minutes before scooping.
- Add a frozen banana when mixing the ice cream base to maintain a soft-serve consistency even after freezing.
Common Questions
Yes, maple syrup can be replaced with coconut nectar or honey (if not vegan).
No. Make homemade dairy free ice cream without an ice cream maker by placing the ice cream mixture in the freezer and stirring every 30 minutes for a couple of hours. This adds air to the mixture and creates a creamy texture.
I would not recommend using light coconut milk. The fat in full-fat coconut milk helps to achieve that creamy soft-serve consistency. You can also use a can of coconut cream.
A blender will work perfectly. You could also mix by hand with a whisk but the ice cream may have a grainy texture if not blended to a smooth texture.
The cream in coconut milk is what gives the ice cream that creamy texture. You can swap the coconut milk for thick cashew cream or cashew butter (cashew milk is too thin).
Storage Tips
- Freezing Instructions: Store the vegan pumpkin pie ice cream in an airtight container in the freezer for up to 2 months. Be sure to lay a cut-to-size piece of parchment paper or plastic wrap touching the surface of the ice cream to prevent ice crystals.
- If it's too solid to scoop, let it soften at room temperature for about 10-20 minutes.
More Recipes Using Pumpkin
Recipe
Vegan Pumpkin Pie Ice Cream
Equipment
- 1 food processor or high-speed blender
- 1 4x8-inch loaf pan or freezer-safe container
- 1 sheet of parchment paper or plastic wrap
Ingredients
- 13.5 ounce can of full-fat coconut milk , cream scooped out and water left for a smoothie or other use
- 1 cup (227 grams) pumpkin puree, not pumpkin pie filling
- ½ cup (156 grams) pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
Instructions
- Before you get started make sure to freeze the ice cream maker bowl overnight, minimum of 12 hours, and the canned full-fat coconut milk has been refrigerated overnight.
- In a food processor or blender combine coconut cream, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, cinnamon and sea salt.
- Blend until smooth, scraping down the sides of the bowl as needed.
- Turn on ice cream maker and while churning, slowly pour in ice cream mixture and follow manufacturer's instructions (mine takes about 20 minutes).
- Add the creamy ice cream to a freezer-safe container or loaf pan. Lay a cut-to-size piece of parchment paper or plastic wrap touching the surface of the ice cream to prevent ice crystals.
- Cover and freeze for 2-4 hours, or until it reaches the desired consistency.
- If it's too solid to scoop, let it soften at room temperature for 10-20 minutes.
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Notes
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- Use full-fat coconut milk or coconut cream for the creamiest results.
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- For extra pumpkin pie flavor, add a bit more pumpkin pie spice.
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- If fully frozen, let the ice cream sit at room temperature for 10-20 minutes before scooping.
Nancy says
Super yummy! It was easy to make and I couldn't put it down! I'm already ready to make my next batch, the pumpkin spice was perfect for a cozy night in! Thanks for the recipe!
Jacqui Wilson says
Hi Nancy,
I'm so glad you enjoyed it.
Jamie says
This ice cream is sooooo good! I wanted to eat it all right away but I did put most of it in the freezer for an hour. Still a little soft but delicious. Thank you for posting!!
Jacqui Wilson says
Thanks Jamie, I'm so glad you enjoyed it!