Dairy-free Pumpkin Ice Cream

Love Chef Laura
by Love Chef Laura
1 pint
30 min

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
Show Nutrition Info
Hide Nutrition Info

  • 1 can full-fat coconut milk
  • 1 cup canned pumpkin puree (not canned pumpkin pie filling)
  • 1/4 cup maple syrup
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/2 tsp vanilla extract
  • Pinch of salt
Ice Cream Maker:
In a medium sized bowl, combine all the ingredients and mix together using a whisk.
Pour the ice cream base mixture into your electric ice cream maker and turn on. Allow the ice cream to freeze according to your ice cream maker directions.
Once frozen, scoop out into a freezer safe baking pan such as a loaf pan or a reusable ice cream pint container. Enjoy right away or store in the freezer for later.
Stir Method:
In a medium sized bowl, combine all the ingredients and mix together using a whisk.
Place the ice cream base into a freezer safe 8×8 baking pan or loaf pan and place in the freezer. Using a spatula or spoon, stir the ice cream around every 20-30 minutes. This will help the ice cream freeze and stay creamy.
Once frozen, scoop your desired amount out and enjoy or cover and save for later.
Love Chef Laura
Want more details about this and other recipes? Check out more here!