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Dairy-Free Pumpkin Ice Cream Recipe

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★★★★★

5 from 57 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://islawhite.com/dairy-free-pumpkin-ice-cream-recipe/