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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.
Pumpkin Desserts
Okay, so maybe ice cream isn’t a traditional fall or holiday dessert, but I think it should be! I’d argue that this pumpkin ice cream even qualifies as being a nutritious dessert, since it’s full of antioxidant-rich pumpkin puree.
How to Make Vegan Ice Cream
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, but I’ve also used soy milk in the past with great results.
Don’t miss my epic round-up of the best vegan ice cream recipes!
Vegan Pumpkin Ice Cream Ingredients
As mentioned, this recipe uses full-fat coconut milk as the base with maple syrup to sweeten. This recipe has a total of five ingredients including:
- coconut milk
- maple syrup
- vanilla extract
- pumpkin pie spice
- pumpkin puree
How easy is that?!
Vegan & Dairy-Free Pumpkin Ice Cream Steps
In addition to only needing five ingredients, you can make this Vegan Pumpkin Ice Cream in just a few steps.
- Freeze your ice cream bowl overnight.
- Gather your ingredients: coconut milk, maple syrup, vanilla extract, pumpkin pie spice, and pumpkin puree.
- Blend the ingredients and chill for 30 minutes.
- Churn the mixture in your ice cream making for 30 minutes.
- Eat!!!
Step-by-Step Photos for this Vegan & Dairy-Free Pumpkin Ice Cream Recipe
I used a high-speed blender to mix the ingredients, but you can also use a food processor. Here’s what it looks like when the ingredients get blended together and chilled.
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.
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.
Items recommended for this Vegan & Paleo Pumpkin Ice Cream recipe (some affiliate links included):
- 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
Don’t miss my round-up of the 25+ best vegan ice cream recipes!!!
Questions about Making Dairy-Free Ice Cream
Do I need an ice cream maker to make homemade ice cream? It will make your life easier, but you don’t have to have one! They’re less than $50 on Amazon (this is the ice cream maker I have), 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.
Can I use lite coconut milk for this recipe? Yes, but I only tested it using full-fat milk.
Can I use real pumpkin that I cook at home in this recipe? Yes, but I have not tested it that way. I have only made this recipe using canned pumpkin puree.
Here’s the printable recipe for this Vegan & Dairy-Free Pumpkin Ice Cream:
Best Vegan Pumpkin Ice Cream
Prep Time: 15 minutes- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: ice cream maker
- Cuisine: vegan, dairy-free, paleo
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print Recipe
Pin RecipeDescription
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
Instructions
- Combine the ingredients 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.
READ NEXT: HOMEMADE VEGAN PEACH ICE CREAM RECIPE
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Melissa says
My cousin’s first wedding anniversary is coming up in October, so I’d love to get her a nice gift for that. Those bowls look like a good option.
Carrie Forrest, MBA/MPH says
Great idea, Melissa. Good luck and thanks for entering. XO.
Deb says
It’s the Jewish holidays, so lots of celebrations with dinner parties, teas, and food event coming up! I’m hosting so I’d love some cute new bowls!
Carrie Forrest, MBA/MPH says
Wow, I can’t believe it’s that time of year already, Deb! Good for you for hosting. I can pretty much only handle cooking for my little family (my husband + me). 🙂
Cute decor and dishes always make it more fun, though. XO
Carrie Forrest, MBA/MPH says
Ohhhhh, will you let me know if you like it, Kate? It sounds like you are as crazy about pumpkin as I am…maybe even more so. 🙂
Jen says
My Dad’s birthday is next week, and I hope to make a homemade vegan gluten-free carrot cake! Hope you have a wonderful fall 🙂
Carrie Forrest, MBA/MPH says
Ohhhhh, will you send me a picture or link to the recipe, Jen? Sounds delicious!!!
Paula says
Love pumpkin!!!
Paula says
Special day to celebrate. We plan to do the Haunted Hustle to celebrate Halloween on 10/22. I’m looking forward to seeing the little ones dressed up and the 5k will have several holiday themes to run by, like the grave yard, ghosts & haunted forest..
Carrie Forrest, MBA/MPH says
Awwww, super fun, Paula! I love seeing the little ones all dressed up and excited too. XO.
A says
Christmas with family! Living overseas and so far away from family is always hard around the special occasions, but this year we’ll all be together!
Carrie Forrest, MBA/MPH says
How wonderful! Are you headed back to the States or are your family members traveling to visit you? I’m sure you’re looking forward to being together. XO.
Stephanie Grant says
I actually have 3 coming up!!! My birthday on 10/11, my 11 year anniversary on 11/10 and my Daddy’s birthday 11/12!!
Carrie Forrest, MBA/MPH says
That’s awesome, Stephanie! And, happy almost birthday to you. Mine is the 19th! 🙂
Heather says
We do, actually! On the ninth of October my husband and I will celebrate our fifth wedding anniversary. Someone told me it’s the pumpkin year… or was it wood…
Carrie Forrest, MBA/MPH says
Ha ha, pumpkin or wood…either works! Happy almost anniversary!!!
Cadry says
Getting photos of ice cream is so tricky! It’s hard to get that perfect scoop, and then you have to work fast before it melts. The ice cream sounds delicious!
I don’t have any big anniversaries or birthdays coming up. We have lots of celebrations in the summer, and then things kind of subside for a few months.
Carrie Forrest, MBA/MPH says
Thanks, Cadry! Your food pics are always beautiful. I am working on my skills sloooooowly. Styling and photography do not come naturally for me at all. Thanks for the note and enjoy your fall. XO.
Danielle says
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 🙂
Carrie Forrest, MBA/MPH says
WOW, congratulations!!!
Marla says
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!
Carrie Forrest, MBA/MPH says
Sounds so delicious, Marla!!! Happy October!
Deb E says
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!
Carrie Forrest, MBA/MPH says
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.
Deb E says
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.
Carrie Forrest, MBA/MPH says
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. 🙂
Mabel says
I agree, this is the best vegan pumpkin ice cream!
Thanks Carrie for sharing this recipe.
★★★★★
Carrie Forrest, MPH in Nutrition says
What could be better than pumpkin pie ice cream? Nothing!
★★★★★
Melissa says
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…????
Carrie Forrest, MPH in Nutrition says
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!
Melissa says
I used A Taste of Thai Coconut Milk unsweetened/first pressing. It doesn’t say, how do I know?
Carrie Forrest, MPH in Nutrition says
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!