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This pumpkin ice cream is perfectly creamy with an incredible flavor and my family can’t seem to get enough! This ice cream tastes just like pumpkin pie filling and it’s so easy to make in an ice cream machine. With only 6-7 simple ingredients you probably have in your pantry, I dare you to make this your next fall treat! If you love pumpkin, this ice cream is sure to satisfy and I hope you enjoy it as much as I do!
Pumpkin Ice Cream
This pumpkin ice cream is not only creamy and delicious, it’s also vegan, paleo, gluten free, dairy free, nut free and refined sugar free.
Pumpkin season has officially sprung and I know not everyone is into pumpkin treats, but I love them during this time of year! If you have any other fall treats you’d like to see recipes for, please leave a comment below!
More Gluten Free and Dairy Free Desserts
If you’re looking for even more amazing gluten and dairy free desserts, you’ve come to right place! I have many on my blog and here are a few great ones to check out!
- Vegan Vanilla Ice Cream (Dairy Free + Paleo).
- Apple Pie Bars (Gluten Free + Vegan).
- Cherry Pie Bars (Gluten Free + Vegan).
- Healthy Pumpkin Bread (Gluten Free + Dairy Free).
Is Pumpkin Ice Cream Vegan?
Most pumpkin ice creams you find at the store or at restaurants have dairy and sometimes eggs. This pumpkin ice cream recipe uses full fat coconut milk to create a creamy texture without any animal products, which makes this ice cream vegan!
Is Pumpkin Ice Cream Gluten Free?
This recipe for pumpkin ice cream does not use any gluten containing ingredients, so it is gluten free!
Can I Make My Own Pumpkin Pie Spice?
Yes, you can! If you don’t have pumpkin pie spice or you want to add each spice separately, you can use these measurements.
- 1 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Pumpkin Ice Cream Ingredients:
Full fat coconut milk: This creamy milk comes in a can and it includes coconut cream as well as some coconut water. You’ll shake up the can and dump all the contents into your blender along with all the other ingredients in the recipe.
Pumpkin puree: Use pure pumpkin from a can and NOT pumpkin pie filling as there are going to be other things added to canned pumpkin pie filling.
Granulated sugar: You can use your choice of granulated sugar here including coconut sugar, maple sugar, organic cane sugar, light brown sugar. For paleo diets, use an unrefined sugar in this recipe.
Molasses: This optional ingredient adds a depth of flavor with a rich, earthy sweetness. You can also replace this ingredient with maple syrup, if you like.
Vanilla extract: This pure extract adds more flavor and a little goes a long way.
Pumpkin pie spice: Of course, you can use any pumpkin pie spice you have on hand. Take a look above for a simple recipe to make your own pumpkin pie spice for this ice cream.
Sea salt: Feel free to adjust the amount of sea salt up or down in this recipe. You can also leave it out entirely if you prefer.
Homemade Ice Cream Tips
Be sure to read the instructions for your specific ice cream maker! In order for your machine to work properly, you need to follow the manufacturer’s instructions.
The inner freezer bowl to an ice cream maker needs to be frozen for at least 24 hours in flat, upright position in the back of your freezer. To check if it’s frozen, you can shake it gently to make sure you can’t hear any liquid moving around. I like to keep the bowl in my freezer at all times so I have it ready when I want to make ice cream.
I recommend prepping your ingredients and blending them before removing the inner bowl from the freezer. When you’re assembling your ice cream maker and everything is ready, you’ll take the freezer bowl out of the freezer and place it on the machine. Waiting until everything is ready ensures the bowl doesn’t have time to defrost before making your ice cream.
For my ice cream maker, I tend to wait about 30 minutes until its completely frozen and thicker in texture. You should follow the instructions for your machine and let it freeze to your preferred texture.
I love serving this ice cream right away as a soft serve but you can also freeze it for 3-4 hours to get a perfect scooping texture. To continue freezing, just place in an airtight container and cover with a sheet of parchment paper pressed against the top of your ice cream to keep any air out.
If your ice cream is a little hard after removing from the freezer, just leave it at room temperature for about 5 minutes. After this, your ice cream will become the perfect scooping consistency.
Homemade Ice Cream Equipment
For this recipe, you’ll need a simple ice cream maker to create that smooth, creamy texture! This is the ice cream maker I’ve been using and it works perfectly!
A high power blender is also needed for this recipe so, I’ll link my favorite standing blender that I use for everything.
Pumpkin Ice Cream Recipe:
Vegan Pumpkin Ice Cream
- 1 ice cream maker
- 1 blender
- 2 ½ cups full fat coconut milk (canned)
- ⅔ cup pumpkin purée (canned pure pumpkin)
- ¾ cup granulated sugar (coconut sugar, maple sugar, cane sugar)
- 1 Tablespoon molasses (optional)
- 1 Tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon sea salt
- This ice cream recipe uses an ice cream maker to achieve the perfect creamy texture. Follow the instructions on your ice cream maker to freeze the inner bowl before starting this recipe. Most need to freeze for 24 hours in order to work properly. Don't remove bowl from the freezer until you are ready to add ingredients, as they can defrost quickly.
- Add all of your ingredients to a high powered standing blender and blend until sugar has dissolved completely. (This can take around 5-6 minutes).
- Assemble your ice cream maker and turn it on allowing it to come to full speed. Add your blended ingredients while machine is turning and let it continue as long as your machine instructions indicate or until the ice cream is a thick, frozen consistency. My ice cream maker usually takes about 10 minutes longer than it says before it's completely frozen.
- You can serve at this point as soft serve, or transfer to an airtight container and place in the freezer for 3-4 hours to reach a scooping consistency.
More Vegan Desserts
If you’re wanting to see even more vegan desserts, feel free to check out any of these great ones!
- Peach Cobbler Recipe (Gluten Free + Vegan).
- Blueberry Crisp Recipe (Gluten Free + Vegan).
- Peanut Butter Date Candy Bars (Vegan + Gluten Free).
Thank You For Stopping By
This post is a recipe for pumpkin ice cream using an ice cream maker. It’s made with only simple, whole food ingredients and it’s completely vegan with paleo options. If you make this dessert recipe, please leave a comment below letting me know how you like it! I’d love to hear from you and any questions you have! Thank you for stopping by my blog today and have a great day!