Dairy-Free Pumpkin Ice Cream Recipe
Introduction
This dairy-free pumpkin ice cream is a creamy and flavorful treat perfect for autumn or any time you crave a cozy dessert. Made with coconut milk and real pumpkin puree, it’s both rich and refreshing without any added dairy.
Ingredients
- 2 x 14 oz cans full-fat unsweetened coconut milk, refrigerated overnight
- 2 x 14 oz cans or 3-1/2 cups homemade pumpkin puree
- 1/4 cup maple syrup or raw honey
- 1 1/2 tsp pumpkin pie spice
- 2 tsps vanilla extract
- 1/4 tsp fine sea salt
- Topping: chopped toasted pecans or walnuts
Instructions
- Step 1: Refrigerate the coconut milk cans overnight to allow the cream to thicken.
- Step 2: Carefully open the chilled cans and spoon off the thickened cream into a high-speed blender or food processor. Reserve the remaining liquid for smoothies or other uses.
- Step 3: Add the pumpkin puree, maple syrup or honey, pumpkin pie spice, vanilla extract, and sea salt to the blender with the coconut cream.
- Step 4: Blend the mixture for 1-2 minutes until smooth and creamy.
- Step 5: Transfer the mixture to a freezer-safe container and freeze for at least 4 hours or overnight until firm.
- Step 6: Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly, then scoop into bowls.
- Step 7: Top with chopped toasted pecans or walnuts and a pinch of cinnamon if desired, then enjoy!
Tips & Variations
- Use homemade pumpkin puree for a fresher taste or canned pumpkin for convenience.
- Adjust the sweetness by adding more or less maple syrup or honey to suit your preference.
- Try garnishing with dark chocolate chips or a drizzle of dairy-free caramel sauce for extra indulgence.
Storage
Store the pumpkin ice cream in an airtight container in the freezer for up to 1 week for best texture and flavor. To serve, let it warm at room temperature for a few minutes to soften before scooping. Avoid refreezing after thawing to maintain the creamy consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use light coconut milk instead of full-fat?
Full-fat coconut milk is recommended for the best creamy texture. Light coconut milk has less fat and may result in a icier, less rich ice cream.
Is this recipe vegan?
Yes, this dairy-free pumpkin ice cream is vegan as long as you use maple syrup instead of honey for sweetening.
PrintDairy-Free Pumpkin Ice Cream Recipe
This Dairy Free Pumpkin Ice Cream is a creamy, delicious dessert perfect for fall and any time you crave a healthy treat. Made with full-fat coconut milk and natural pumpkin puree, sweetened with maple syrup or honey, it’s packed with warm pumpkin pie spices and naturally free from dairy. Easy to prepare using a high-speed blender and freezer, this recipe yields a smooth, rich ice cream that’s topped with crunchy toasted nuts for added texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Dairy Free
Ingredients
Ice Cream Base
- 2 x 14 oz cans full-fat unsweetened coconut milk, refrigerated overnight
- 2 x 14 oz cans (approximately 3–1/2 cups) homemade pumpkin puree
- 1/4 cup maple syrup or raw honey
- 1 1/2 tsp pumpkin pie spice
- 2 tsp vanilla extract
- 1/4 tsp fine sea salt
Topping
- Chopped toasted pecans or walnuts
- Optional pinch of cinnamon
Instructions
- Prepare the Coconut Milk: Ensure the coconut milk has been refrigerated overnight. Open the cans carefully, and scoop out the thickened cream on top, setting aside the watery liquid for other uses like smoothies.
- Blend Ingredients: Add the coconut cream to a high-speed blender or food processor. Add the pumpkin puree, maple syrup or honey, pumpkin pie spice, vanilla extract, and fine sea salt. Blend for 1-2 minutes until the mixture is smooth and fully combined.
- Freeze the Mixture: Pour the blended mixture into a freezer-safe container. Freeze for at least 4 hours, or preferably overnight, until firm and scoopable.
- Serve: Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Scoop into dishes and top with chopped toasted pecans or walnuts and an optional pinch of cinnamon. Enjoy!
Notes
- Refrigerate the coconut milk cans overnight to allow the cream to rise and thicken for easier scooping.
- You can save the leftover coconut water for smoothies or freeze it in molds for later use.
- Use homemade pumpkin puree or canned pure pumpkin for convenience.
- Adjust the sweetness by using more or less maple syrup or honey according to taste.
- For a nut-free version, omit the topping or substitute with seeds like pumpkin or sunflower seeds.
- If you don’t have pumpkin pie spice, a mix of cinnamon, nutmeg, ginger, and cloves works well.
Keywords: dairy free pumpkin ice cream, coconut milk pumpkin ice cream, vegan pumpkin dessert, healthy pumpkin ice cream, Halloween dessert, fall recipes, no churn ice cream
