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 nice cream recipe at any time of the year. Make it with an ice cream maker or using the blend and freeze method.
If you’re looking for another way to add pumpkin spice into your life, then you’ve got to try this recipe for Vegan Pumpkin Ice Cream!
This recipe uses both real pumpkin puree and pumpkin pie spice for a super delicious dairy-free pumpkin dessert. You don’t have to wait for the autumn season to make this recipe. It’s perfect for both warm and cold weather seasons.
Why You Need This Recipe
- This vegan ice cream recipe uses full-fat coconut milk as the base with maple syrup to sweeten. There’s no need for cream or dairy milk. This recipe has a total of five ingredients which makes it just so easy to make.
- Even if you’ve never made homemade ice cream before, this recipe is quite easy. You essentially just blend the ingredients and then freeze (or churn in an ice cream machine).
- Make this pumpkin ice cream around the holidays or at any time of year. If you like the flavor of pumpkin spice, then you’ll love this pumpkin dessert. You may also want to check out my recipes for Vegan Pumpkin Pudding, Pumpkin Energy Bites, or Vegan Pumpkin Fluff.
Key Ingredients
Full-fat canned coconut milk replaces heavy cream in this dairy-free ice cream recipe. I like the Natural Value coconut milk that is BPA-free.
Pure pumpkin puree adds a nice pumpkin flavor to the nice cream, plus beta carotene and fiber! Don’t use pumpkin pie filling for this recipe, use 100% pumpkin puree.
Real maple syrup adds sweetness and helps make this pumpkin ice cream taste like fall.
Vanilla extract and pumpkin pie spice add that characteristic pumpkin pie flavor. I like the Frontier brand of pumpkin pie spice.
Recipe Steps
In addition to only needing five ingredients, you can make this Vegan Pumpkin Ice Cream in just a few steps.
Please 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.
Recipes Tips & Substitutions
- 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.
- If you don’t have pumpkin pie spice, you can use ground cinnamon instead.
- If you don’t have an ice cream maker, be sure to read my post on how to make homemade ice cream without a machine.
Recipe FAQs
It will make your life easier, but you don’t have to have one! They’re less than $60 on Amazon, but I totally get it if you don’t want another appliance or you don’t want to spend the money. I have the Cuisinart Ice Cream Maker.
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.
More Vegan Ice Cream Recipes You Might Like
- Vegan Mango Ice Cream
- Avocado Chocolate Ice Cream
- Vegan Peach Ice Cream
- Vegan Strawberry Coconut Nice Cream
- Vitamix Mango Sorbet
- Vegan Fudgesicles
- Vitamix Ice Cream
Don’t miss my round-up of the 25+ best vegan and dairy-free ice cream recipes!!!
Don’t Miss These Vegan Pumpkin Recipes
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PrintBest Vegan 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.
- Total Time: 45 minutes
- Yield: 8 1x
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.
- If you don’t have pumpkin pie spice, you can use ground cinnamon instead.
- If you don’t have an ice cream maker, be sure to read my post on how to make homemade ice cream without a machine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Ice cream maker or freezer
- Cuisine: American
- Diet: Vegan
Keywords: vegan pumpkin ice cream, pumpkin ice cream, coconut ice cream
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with more than 7 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
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.
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.
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…
Ha ha, pumpkin or wood…either works! Happy almost anniversary!!!
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!!
That’s awesome, Stephanie! And, happy almost birthday to you. Mine is the 19th! 🙂
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!
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.
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..
Awwww, super fun, Paula! I love seeing the little ones all dressed up and excited too. XO.
Love pumpkin!!!
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 🙂
Ohhhhh, will you send me a picture or link to the recipe, Jen? Sounds delicious!!!
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. 🙂
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!
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
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.
Great idea, Melissa. Good luck and thanks for entering. XO.