Dairy-Free Pumpkin Ice Cream
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This dairy-free pumpkin ice cream is rich, creamy, and full of pumpkin pie’s warm, cozy flavors. It’s also easy to make and completely plant-based.
You don’t have to wait for fall to treat yourself to an indulgent scoop or two of pumpkin pie ice cream.
Coconut milk and almond milk make up the base of the frozen dessert, while vanilla, maple syrup, and pumpkin pie spices provide that familiar, cozy fall flavor in every spoonful.
Oh, and did we mention it’s also loaded with chopped pecans, almonds, and graham crackers? This is really just pumpkin pie in ice cream form!
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If you love this dairy free pumpkin pie ice cream, you have to try our vegan cookies and cream ice cream and strawberry ice cream next!
Why You’ll Love This Dairy-Free Pumpkin Ice Cream Recipe
- This vegan pumpkin ice cream is free from refined sugar and dairy!
- This dairy-free pumpkin ice cream recipe is easy to follow and can be made ahead.
- You can make this dreamy and perfectly spiced non dairy pumpkin ice cream anytime because it uses canned pumpkin and simple ingredients.
Ingredients And Substitutions
Raw pecans and raw almonds – Crunchy chopped nuts make the best add-ins for this creamy dairy-free pumpkin ice cream!
Pumpkin puree – We don’t recommend swapping with canned pumpkin pie filling. It contains other ingredients that can affect the ice cream’s flavor and texture.
Almond milk – You can also use oat milk or soy milk for this homemade pumpkin ice cream.
Coconut milk – The key ingredient for the creamiest dairy free pumpkin pie ice cream!
Pure maple syrup – Agave works too.
Vanilla extract – Adds complexity to the pumpkin vegan ice cream. You can even include some salt to balance the sweetness of the dessert.
Ground ginger, cinnamon, and nutmeg – Don’t want to buy multiple spices? Just use pumpkin pie spice!
Graham crackers – This pumpkin pie ice cream will be incomplete without “pie crust” mix-ins!
Psst! Here’s an unexpected secret ingredient to add to your pumpkin dairy free ice cream: bourbon. Since it lowers the freezing point, your vegan ice cream won’t become as icy.
Tips For Making This Recipe
Serving Suggestions
Serve your dairy-free pumpkin ice cream with vegan whipped cream and pecan pralines on top! It’ll also be perfect on vegan waffles or as a sundae with a drizzle of caramel and dark chocolate shavings. If you love cold brew iced coffee, you can use it to make a pumpkin pie ice cream coffee float!
Making Ice Cream Without a Machine
We haven’t tried making this dairy free pumpkin pie ice cream without an ice cream maker, but it is worth a try. You can consider freezing the mixture and stirring every 30 minutes to incorporate air and create a creamy consistency.
Storage Tips
Store your vegan pumpkin ice cream in a freezer-safe airtight container for up to a week. For easier scooping, allow it to soften on the counter for 30 minutes before serving.
Dairy Free Pumpkin Pie Ice Cream Recipe FAQs
Do you use the cream in coconut milk?
Yes! For this dairy-free ice cream recipe, use all the contents of the canned coconut milk, including the cream.
Which is better, canned or carton coconut milk?
We recommend canned full-fat coconut milk to give your vegan homemade ice cream a rich and creamy texture.
Can I use fresh pumpkin puree for pumpkin vegan ice cream?
Of course! Just scrape out the seeds and pulp of the pumpkin, roast at 350°F until fork-tender, peel, and process until smooth.
How long to freeze a bowl for an ice cream maker?
For smaller ice crystals in your homemade dairy-free ice cream, freeze your ice cream maker bowl for at least 12 hours. It’s ready if you don’t hear any sloshing.
Why is my non dairy pumpkin ice cream not creamy?
If you’re using light coconut milk, your vegan pumpkin ice cream will be more of a snow cone than creamy ice cream. It’s also best to use canned pumpkin puree that is more on the dry side than soft because the latter might have a higher water content.
More Delicious Vegan Pumpkin Dessert Recipes
- Vegan Pumpkin Pie
- Vegan Pumpkin Cinnamon Rolls
- Vegan Pumpkin Bread
- Pumpkin Bran Muffins
- Pumpkin Pie Smoothie
I found this recipe for Pumpkin Loaf Cake that I HAVE to try!
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Dairy-Free Pumpkin Ice Cream
Equipment
Ingredients
- 1/2 cup raw pecans
- 1/2 cup raw almonds
- 2 cups pumpkin puree
- 1/2 cup almond milk
- 4 cups full-fat coconut milk, refrigerated overnight
- 1/2 cup pure maple syrup
- 2 tsp vanilla extract
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup graham crackers, broken into bite-sized chunks
Instructions
- Place the ice cream maker bowl in the freezer the night before making your ice cream. You shouldn’t hear any liquid sloshing.
- Add the pecans and almonds to the food processor and pulse until the nuts are roughly chopped. Set aside.
- Add the remaining ingredients to the food processor and process until smooth.
- Following the manufacturer’s instructions, pour the ice cream mixture and chopped nuts into the ice cream machine. Churn for 25 to 30 minutes or until thick.
- In the last 5 minutes of churning, add the graham crackers and allow to combine.
- Serve your dairy free pumpkin pie ice cream right away, or transfer it to a freezer-safe container and freeze it until ready to serve.
Notes
- Serve your dairy-free pumpkin ice cream with vegan whipped cream and pecan pralines on top! It’ll also be perfect on vegan waffles or as a sundae with a drizzle of caramel and dark chocolate shavings. If you love cold brew iced coffee, you can use it to make a pumpkin pie ice cream coffee float!
- We haven’t tried making this dairy free pumpkin pie ice cream without an ice cream maker, but it is worth a try. You can consider freezing the mixture and stirring every 30 minutes to incorporate air and create a creamy consistency.
- Store your vegan pumpkin ice cream in a freezer-safe airtight container for up to a week. For easier scooping, allow it to soften on the counter for 30 minutes before serving.
Does the coconut milk leave a strong coconut flavor?
I don’t consider it a strong flavor, but I do love coconut so my tater my not recognize it as being “strong” 🙂
Soon i have Competition in Cooking School and this is my final project, I am searching the best dish
Looks delicious, I think I can change the recipe just a bit and make it with my juicer, I know I can make frozen custard with it.
This looks and sounds delicious! Unfortunately I don’t have an ice cream maker 🙁 Is there another way to make ice cream?
Maria, I just created a very similar pumpkin “ice cream” using my blender! It would be perfect. happyfoodhealthylife.com/dairy-free-pumpkin-freeze/
This looks great! But can I use this recipe in a regular electric ice cream freezer?
Thanks Gwen! I’m not sure exactly what you mean by a regular electric ice cream freezer? I use a traditional ice cream maker (Cuisinart is the brand, to be specific). You should be fine making it in whatever you normally make ice cream in. I hope that helps. Enjoy!
Yum! I wish it was a bit warmer here so I could enjoy this! Pinning, tweeting, and sharing for when it’s warmer weather! Thanks for sharing at Merry Monday, hope to see you again next week!
Oh, we eat ice cream year round. No cold weather can stop that! Just bundle up and grab a spoon 🙂
Thanks for sharing!