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.
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.
Step-by-Step Photos for this Vegan & Dairy-Free Pumpkin Ice Cream Recipe
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:
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.
- 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
- 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.
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