Pumpkin Ice Cream (Dairy-Free And Vegan)

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Indulge in the creamy flavors of fall with this dairy-free vegan pumpkin ice cream recipe. Made with full-fat coconut milk, pumpkin pie spice, and natural sweeteners, this vegan treat is the perfect sweet indulgence for pumpkin season. Easy to make, rich in flavor, and perfect for the whole family!

Course: Dessert

Cuisine: American, Dairy-free

Keyword: Dairy free pumpkin ice cream, Pumpkin spice and cinnamon, Vegan pumpkin ice cream

Servings:

Calories: 81kcal

Author: Angie

Ingredients

3 cups Fresh coconut milk Full fat
2 cups Pumpkin puree
1/8 tbsp Well ground ginger
1 tsp Pumpkin spice
pinch Nutmeg
1/2 cup Maple syrup or coconut sugar or brown sugar
1 tbsp Vanilla extract

Instructions

Start by combining the full-fat coconut milk, pumpkin pie spice, ground ginger, ground nutmeg and canned pumpkin puree in a blender. Stir in the coconut sugar or brown sugar, and vanilla extract, and blend it until all the ingredients are well blended. Pour it into your ice cream machine and let it run until the mixture is frozen.
If you don’t have an ice cream machine, you can still achieve creamy results by pouring the mixture into a freezer-safe container or a loaf pan. Place the container in the freezer, and every 30 minutes, stir the mixture to break up any ice crystals. This helps create a creamy texture similar to what you’d get from a traditional ice cream machine.

Nutrition