This Dairy Free Pumpkin Ice Cream has all the spices of pumpkin pie and is so creamy and delicious! Only 6 ingredients, naturally sweetened and easy to make!
I have always loved everything pumpkin- long before it was cool 🙂 I remember when I was a teenager making pumpkin bread, cookies, cake- pretty much anything I could once fall came around. This is the first time I have tried pumpkin ice cream though and oh- it did not disappoint! All my favorite flavors packed in a frozen dessert-yum!
It is so easy to make- only 6 ingredients and less than 10 minutes of prep. It does have to chill in the fridge before churning so you have to plan ahead a little. Once you put it in the ice cream maker, you can eat it right away at the consistency of soft serve, or freeze it for a harder ice cream.
Ice Cream Ingredients
The flavor of this ice cream is incredible! It tastes just like pumpkin pie, but in ice cream form. Maple syrup is the perfect sweetener for it because it pairs so well with the pumpkin and spices. Full fat coconut milk keeps this ice cream so creamy. The gelatin keeps it from getting icy in the freezer, so that is an important ingredient.
Using the ice cream maker
An ice cream maker is an important part of this recipe. Freeze the base and then it's ready to use. It churns this up in just minutes and is so simple to use.
This dairy free pumpkin ice cream combines the warm, comforting taste of pumpkin with the cool and refreshing qualities of ice cream, resulting in a dessert that's both comforting and indulgent.
Make sure to check out my other ice cream recipes:
- Paleo Chocolate Almond Butter Ice Cream
- Vegan Paleo Cinnamon Roll Ice Cream
- Paleo Cookie Dough Ice Cream
- Butter Pecan Ice Cream
And here are a couple more pumpkin recipes that are so delicious! Paleo Pumpkin Coffee Cake, Paleo Pumpkin Muffins, and Paleo Pumpkin Granola.
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Paleo Pumpkin Ice Cream
Ingredients
- 1 15oz can pumpkin, not pumpkin pie mix
- 2 13.5 oz cans full fat coconut milk
- ½ cup maple syrup
- 2 teaspoons grass-fed gelatin
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
Instructions
- Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
- In a small sauce pan, combine pumpkin, coconut milk, and maple syrup. Whisk together until smooth.
- Sprinkle gelatin on top of mixture and let bloom for 5 minutes.
- After 5 minutes, turn the heat on medium and whisk the gelatin in.
- Add in the pumpkin pie spice and cinnamon and cook mixture until warmed and smooth. Make sure no lumps remain. It does not need to come to a boil.
- Pour into a glass container and refrigerate until cool- 5 hours to overnight.
- Once cooled, pour into ice cream maker and follow manufacturers instructions for churning. Mine takes about 20 minutes.
- Pour into a loaf pan and keep in the freezer.
- Let sit at room temperature 10 minutes before scooping to soften to scoop-able consistency.
Deanna says
Do you have the nutritional facts for this recipe? I made it yesterday and I’m wondering about calories, fat and serving size..
Jessica DeMay says
Hi Deanna- thanks for trying my recipe. I don't calculate nutritional facts, but you can use a site like My Fitness Pal if you need to know.
Tammy Mullins says
Could you please add a search capability to your site? Having to go through page after page with the ads constantly coming up and getting in the way makes it a bit less user friendly. Love the site otherwise. I did search for it but didn't see it (not obvious) so if it's there, my apologies.
Jessica DeMay says
Hi Tammy- I do have a search feature, it's on the side if you're on desktop or the bottom if you're on mobile. I am in the process of redesigning my site so that will be even easier to search. Please be patient for the next 5 weeks and then it will be much easier. Thank you!
Nicole says
What ice cream maker should I get?
Jessica DeMay says
Hi Nicole- this is the one I have and love:https://amzn.to/2C7bFJL
It's affordable and works great!
Donna says
Could I use coconut cream instead of the coconut milk?
Jessica DeMay says
Hi Donna- yes, definitely! Enjoy!
Jennifer says
Hi! Which type of gelatin do we use? I have the collagen hydrolysate in the green can. Does that work or does it need to be the thickening gelatin? Thank you!
Jessica DeMay says
Hi Jennifer- if you're using Great Lakes then it need to be the orange kind. The one that thickens. That's what helps to keep it smooth. It can be made without it, but it's a lot less icy with it. Hope that helps!
Jennifer says
Thank you so much for the quick response! I'll use the orange can then. 🙂 Can't wait to try it tomorrow!
Jessica DeMay says
You're welcome! I hope you love it!
Jennifer says
It was fantastic! I’d never made ice cream with coconut cream before, so I was skeptical, but I can’t wait to try the other recipes now. Thank you for sharing this!
Michelle says
Can this be done in an ice cream maker?
Jessica DeMay says
Hi Michelle- it is done in an ice cream maker. See step 7. I hope you enjoy it!
Kathleen says
Hi, how much pumpkin is in a can, I use fresh pumpkin here in Australia. I presume the pumpkin has to be cooked and cooled before making this deliciously sounding ice cream.
Jessica DeMay says
Hi Kathleen. ! can of pumpkin is 1 7/8 cups- just 2 tablespoons short of 2 cups. I hope that helps and I hope you enjoy the ice cream.
Alida | Simply Delicious says
I love the sound of this recipe! Easy, delicious AND guilt-free. Yes please!
Jessica DeMay says
Thanks, Alida! 🙂
J+E | Real Simple Good says
This is so simple, creamy and delicious! Sure makes ice cream in the cooler weather still feel warm and fuzzy!
Jessica DeMay says
Thanks, Erica! Yes, all those warming spices work perfectly even though it's frozen 🙂
Joanne says
Hi..Did you use the whole can of milk or just the top thick part?
Jessica DeMay says
Hi Joanne- the whole can. You can use coconut cream (from Trader Joe's) which is thicker for an even creamier ice cream. I hope you enjoy!