Pumpkin Ice Cream Recipe (Dairy Free / Vegan)
This creamy vegan pumpkin pie ice cream recipe is a dairy-free simple, homemade ice cream full of cozy pumpkin spice flavor and creaminess like traditional ice cream. It's the perfect fall dessert!
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Servings: 8 scoops
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
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 (14-ounce) can of full-fat coconut milk refrigerated, and water drained
- 1 cup (245 grams) pumpkin puree not pumpkin pie filling
- ½ cup (161 grams) pure maple syrup
- 2 teaspoons pure vanilla extract
- 1½ 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.1 (14-ounce) can of full-fat coconut milk, 1 cup pumpkin puree, ½ cup pure maple syrup, 2 teaspoons pure vanilla extract, 1½ teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, ⅛ teaspoon fine 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.
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