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    Home » Vegan Dessert Recipes

    Published: Oct 13, 2015 · Modified: Nov 23, 2021 · by Cindy

    Dairy-Free Pumpkin Pie Ice Cream

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    Jump to Recipe - Print Recipe

    This DAIRY-FREE PUMPKIN PIE ICE CREAM is as creamy as the ice cream you know and love, yet there's no dairy needed for this recipe!

    Jump to: show
    1 So, tell me, what pumpkin recipe is your favorite? Are you a huge fan?
    2 Dairy-Free Pumpkin Pie Ice Cream
    2.1 Ingredients
    2.2 Instructions

    This DAIRY-FREE PUMPKIN PIE ICE CREAM is as creamy as the ice cream you know and love, yet there's no dairy needed for this recipe!

    Well, the time has come. I can't wait any longer. I thought I'd give it another week, but I just can't hold out anymore!

    That's right - it's time for me to introduce my first pumpkin recipe of the season. Have you already had your first Pumpkin Spice Latte? I haven't bought an official PSL from Starbucks, but we've already finished a carton of pumpkin creamer. It's safe to say that I'm in full blown fall mode even though the temps are still in the 70's. It's probably about time I get my fall decorations up this week also - do I hear a craft night coming?! Watch out on snapchat for my homemade wreath that's under way! (snapchat username = happyfoodholly)

    This DAIRY-FREE PUMPKIN PIE ICE CREAM is as creamy as the ice cream you know and love, yet there's no dairy needed for this recipe!

    Now, I know most bloggers have already been playing with pumpkin for at least a month by now, but I'm always a little late to the game. There's always a progression of ingredients for me every year. Peaches get a couple weeks to shine. And then the apples, which I feel get overlooked, totally hold a special place in my heart because of my Caramel Apple Pie.

    So now that everyone has had their shot in the spotlight, I'm ready to let pumpkin and all the other delicious squashes have their performances before peppermint, cranberry, and gingerbread start to steal the show.

    This DAIRY-FREE PUMPKIN PIE ICE CREAM is as creamy as the ice cream you know and love, yet there's no dairy needed for this recipe!

    About a month ago, I received such a thoughtful book in the mail that I just have to tell you about. It is called "For the Love of Food & Yoga." Not only are there 100+ recipes that are either vegetarian, vegan, or raw, but there are beautiful words of mindfulness and  yoga poses and practices.

    When I describe this book, I instantly think, "Intentional."

    Everything about this book is intentional. From the healthful and delicious food that are meant to nourish our bodies and fuel our minds. To the peaceful practices that is meant to fuel our hearts and souls. You can just tell that this cookbook slash yoga book was created with love and intention. The intention to truly reach and touch those that read it.

    If you are looking for healthy recipes with a side of peace and yoga, please check out this book - you will love it! Oh, and you can get the kindle version so you can get started right away too!

    This DAIRY-FREE PUMPKIN PIE ICE CREAM is as creamy as the ice cream you know and love, yet there's no dairy needed for this recipe!

    And let me tell you, the number of sticky tabs I have on recipes I want to make is almost overwhelming. I was thumbing through one day last week, trying to decide what I was going to share with you from the book, and I was almost to the end with so many great options. And then there is was. The Pumpkin Pie Ice Cream recipe was right in front of me, and I knew right then that it was time to unleash the pumpkin.

    I've actually tried a few times in the past to make a pumpkin frozen yogurt, but it just never did it for me. I think the bitter flavor of the yogurt was off-putting and the texture was way too ice-y.

    Well, I'm proud to announce that the flavor of this ice cream is spot on, and the texture is the most ice-cream-like texture I've ended up with in a dairy-free dessert. I couldn't be more thrilled!

    So, tell me, what pumpkin recipe is your favorite? Are you a huge fan?

    If you're a visual learner like me, check out the video for Pumpkin Pie Ice Cream

    [Tweet "Dairy-Free? Check! Uber Creamy? Check! PUMPKIN? CHECK!"]

    This DAIRY-FREE PUMPKIN PIE ICE CREAM is as creamy as the ice cream you know and love, yet there's no dairy needed for this recipe!

    Dairy-Free Pumpkin Pie Ice Cream

    4.50 from 2 votes
    Print Pin Rate
    Calories:
    Author: Holly

    Ingredients

    • œ cup raw pecans
    • œ cup raw almonds
    • 16 ounces canned pumpkin (not pumpkin pie filling)
    • œ cup almond milk
    • 2 16 ounce -cans full fat coconut milk , refrigerated overnight
    • œ cup pure maple syrup (or agave)
    • 2 teaspoons vanilla extract
    • œ teaspoon ground ginger
    • œ teaspoon ground cinnamon
    • ÂŒ teaspoon ground nutmeg
    • 1 cup graham crackers , broken into bite-sized chunks

    Instructions

    • No less than 12 hours before making ice cream, make sure the bowl of your ice cream maker has been in the freezer. You shouldn't be able to hear any liquid sloshing in the bowl.
    • In a food processor, pulse the pecans and almonds until they are roughly chopped. Remove from bowl and set aside.
    • Combine the remaining ingredients in the food processor, processing until smooth and uniform.
    • Following the manufacturer's instructions, pour the coconut milk mixture and chopped nuts into the ice cream machine, and let it churn for 25-30 minutes, or until thick.
    • About 5 minutes before the ice cream seems finished, add the broken-up graham crackers to the ice cream, and let combine.
    • Once ice cream is finished, either serve right away or pour into a freezer-safe air-tight container and let freeze.
    • To serve once frozen, let ice cream set out on the counter for about 30 minutes before scooping out.

    If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly

    This DAIRY-FREE PUMPKIN PIE ICE CREAM is as creamy as the ice cream you know and love, yet there's no dairy needed for this recipe!

    If you liked this post, don’t forget to share on Facebook, Pinterest, Twitter, Google+, Yummly, or StumbleUpon with the buttons below!

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    Reader Interactions

    Comments

    1. Sarah says

      July 28, 2017 at 10:32 pm

      4 stars
      Does the coconut milk leave a strong coconut flavor?

      Reply
      • Cindy says

        March 04, 2023 at 3:24 pm

        I don't consider it a strong flavor, but I do love coconut so my tater my not recognize it as being "strong" 🙂

        Reply
    2. Alisa Ewert says

      June 05, 2017 at 2:36 am

      5 stars
      Soon i have Competition in Cooking School and this is my final project, I am searching the best dish

      Reply
    3. love pumpkin says

      December 12, 2016 at 2:02 pm

      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.

      Reply
    4. Maria says

      November 03, 2016 at 6:55 pm

      This looks and sounds delicious! Unfortunately I don't have an ice cream maker 🙁 Is there another way to make ice cream?

      Reply
      • Holly Waterfall says

        November 04, 2016 at 8:06 am

        Maria, I just created a very similar pumpkin "ice cream" using my blender! It would be perfect. happyfoodhealthylife.com/dairy-free-pumpkin-freeze/

        Reply
    5. Gwen says

      August 31, 2016 at 4:25 pm

      This looks great! But can I use this recipe in a regular electric ice cream freezer?

      Reply
      • Holly Waterfall says

        August 31, 2016 at 7:46 pm

        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!

        Reply
    6. Chelc | Inside the Fox Den says

      October 22, 2015 at 9:00 am

      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!

      Reply
      • Holly Waterfall says

        October 22, 2015 at 11:44 am

        Oh, we eat ice cream year round. No cold weather can stop that! Just bundle up and grab a spoon 🙂
        Thanks for sharing!

        Reply

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    Hi, Cindy! I’m so happy you’re here. I’m so happy you’re here. I have spent the last two decades+ making it my mission to create easy, tasty, veg meals for your dinner table! As a busy mom of two, I know the importance of feeding your family tasty, nutritious food the kids will actually eat!

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