Dairy-free Pumpkin Ice Cream
Pumpkin Ice Cream is thick and creamy and tastes like a frozen pumpkin pie. It is the perfect dessert for when you’re not quite ready to let go of summer but want to celebrate the arrival of autumn!
The first step in making this ice cream is mixing all the ingredients together in a small bowl. The second step is pouring it into an electric ice cream maker and freezing it according to the ice cream makers instructions. If you are using the Stir Method, the ice cream base is poured into a loaf or bread pan and then is stirred every 20-30 minutes in the freezer. What I love about making vegan ice cream is how few steps are involved.
Traditional ice cream involves heating cream and milk and tempering egg yolks until thick. Since this ice cream does not require milk or eggs, that step is eliminated!
If you do not have an ice cream maker but are looking to buy one, this is the one that I use. It’s a Cuisinart and I honestly love it. I store the ice bucket in the freezer at all times. Then when I’m ready to make ice cream, I place the already chilled bucket in the ice cream maker and it’s ready to go.
Dairy-free Pumpkin Ice Cream
Recipe details
- 1 pint
- Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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