Best Vegan Pumpkin Ice Cream
This creamy Vegan Pumpkin Ice Cream uses coconut milk as the base, so it’s completely dairy-free and delicious! You’ll love this recipe at any time of the year.
If you’re like me, then you don’t restrict pumpkin spiced foods to just the fall. I vote for pumpkin spice to be used throughout the year.
I first learned to make homemade ice cream almost a decade ago from a vegan ice cream book author, so it’s pretty much the only way I know how to make ice cream at all! I almost always use a coconut milk base, although I really want to experiment with cashew milk and other options too.
What Makes This Recipe Great
As mentioned, this Vegan Pumpkin Ice Cream recipe uses full-fat coconut milk as the base with maple syrup to sweeten. This recipe has a total of five ingredients which makes it just so easy to make.
It’s honestly really easy, even if you’ve never made homemade ice cream before.
Recipe Steps
In addition to only needing five ingredients, you can make this Vegan Pumpkin Ice Cream in just a few steps.
As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.
Step One
Freeze your ice cream bowl overnight. Gather your ingredients: coconut milk, maple syrup, vanilla extract, pumpkin pie spice, and pumpkin puree.
Step Two
Blend the ingredients and chill for 30 minutes.
Step Three
Then, you just pour the mixture into an ice cream churner. Thirty minutes later, you have a creamy and delicious pumpkin pie flavored ice cream with no preservatives or additives.
Step Four
When I make homemade ice cream, I usually transfer the mixture from the machine to the freezer to firm it up a bit before serving.
By the way, I also get a lot of questions about how to make homemade ice cream without an ice cream maker. It can be done! It’s a little bit more time-consuming, but I wrote a blog post about how to make ice cream without an ice cream maker.
Recommended Items
- BPA-free organic coconut milk with no added gums or preservatives
- Organic pumpkin puree
- Organic pumpkin pie spice
- Ice cream maker
- Refurbished high-speed blender
- Ice cream scoop
FAQs
It will make your life easier, but you don’t have to have one! They’re less than $100 on Amazon, but I totally get it if you don’t want another appliance or you don’t want to spend the money.
Feel free to make homemade dairy-free ice cream by freezing your mixture and stirring it every 30 minutes or so to help incorporate air and create a creamy texture. Read my whole tutorial on making homemade ice cream without an ice cream maker.
Yes, but I only tested it using full-fat milk. It will probably taste more like ice milk than ice cream.
Yes, but I have not tested it that way. I have only made this recipe using canned pumpkin puree.
Other Vegan Ice Cream Recipes You Might Like
- Vegan Mango Ice Cream
- Vegan Chocolate & Peanut Butter Soft Serve
- Vegan Coconut Banana Ice Cream
- Vegan Peach Ice Cream
- Vegan Strawberry Coconut Nice Cream
Don’t miss my round-up of the 25+ best vegan ice cream recipes!!!
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Print
Best Vegan Pumpkin Ice Cream
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Diet: Vegan
Description
This creamy Pumpkin Ice Cream uses coconut milk as the base, so it’s completely dairy-free, vegan, and paleo-friendly. Enjoy it as a fall treat, or at anytime of the year.
Ingredients
- 1 13.5-ounce can of full-fat coconut milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 1/3 cup of real maple syrup
- 1 cup pumpkin puree from a can
Instructions
- Combine the coconut milk, vanilla extract, pumpkin pie spice, maple syrup, and pumpkin puree into a high-speed blender or food processor and process until smooth.
- Pour the mixture into a large bowl and refrigerate until chilled (at least 2 hours).
- Pour the chilled mixture into an ice-cream make and follow the manufacturer’s instructions.
- You may need to freeze the ice cream an additional hour or so to harden.
Notes
- If your ice cream is in the freezer for longer than 12 hours, you may need to defrost it on the countertop for 10-20 minutes to let is soften before scooping.
- Category: Dessert
- Method: ice cream maker
- Cuisine: American
Keywords: vegan pumpkin ice cream, pumpkin ice cream, coconut ice cream
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We have our 5th wedding anniversary coming up ( 10 yrs together in October) and we’re having a baby in December. Super excited for both 🙂
WOW, congratulations!!!
Hi Carrie,
Who doesn’t love ice-cream. I make pumpkin ice-cream just like this except I use my own homemade yogurt instead of the dairy free milk. and I also add a couple tablespoons of Coconut Nectar with the Maple Syrup. It gives it a nice flavor. My husband likes to sprinkle cinnamon on top of his ice-cream. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Sounds so delicious, Marla!!! Happy October!
I read your pumpkin granola post and finally getting here to post since I am not a fan of ice cream or super cold foods. Yes there are people that don’t care for it believe it or not! I don’t even have a freezer, lol. I do however love your pumpkin grain-free granola recipe, so will be making that. My family’s birthdays are in Oct, Nov, and Dec, with my parent’s anniversary this week, the day after my mom’s eightieth birthday! They will both be octogenarians, something really to celebrate! Always love your food and travels pics–thanks!
Hi Deb! Well…it is hard for me to believe that there are people like you who don’t like ice cream. But, I suppose this doesn’t have to ruin our friendship, ha ha. More for me. 🙂 Does this mean you also don’t like smoothies? Just curious.
I’m glad you like the granola recipe and how absolutely wonderful that your parents are both in their 80s and still married. What a gift for everyone to celebrate. XOXOXOXOXO.
I love smoothies! I think it is the coldness and sweetness of ice cream. I have eaten melted ice cream and when I was a kid and my dad made homemade, hand churned ice cream at our family reunions, I would stir it up in the bowl until it looked like soup, lol. Give me yogurt over ice cream any day though. Yep, I would try pumpkin yogurt for sure.
Hi Deb! I used to do the same thing with vanilla ice cream! I would stir it and stir it with Hershey’s chocolate syrup until it got melted like a soup. The thought kind of grosses me out now, although at the time I LOVED it. 🙂
I agree, this is the best vegan pumpkin ice cream!
Thanks Carrie for sharing this recipe.
★★★★★
What could be better than pumpkin pie ice cream? Nothing!
★★★★★
I failed making this…no idea how? I followed the recipe exactly and it never had the ice cream consistency. It spun in the maker and was liquid…????
Did you use full-fat coconut mil? Not low-fat or coconut beverage, has to be full-fat. Let me know, I’d love to trouble-shoot!
I used A Taste of Thai Coconut Milk unsweetened/first pressing. It doesn’t say, how do I know?
That sounds correct, Melissa! Hmmm, I’m wondering if your ice cream maker bowl was cold enough before you churned it? That’s the only other problem I can think of right now? So sorry yours didn’t freeze!