Dairy Free Pumpkin Ice Cream

This dairy free pumpkin ice cream is creamy and bursting with fall spices. Only 6 ingredients and no ice cream maker required!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Freeze Time 6

Total Time 6 15

Servings servings

Calories 48kcal

Author Gabby

Equipment

Mixing Bowl

Ingredients

2 14 oz full-fat coconut milk (chilled in the fridge overnight)* OR 2 cups whipped topping of choice
⅓ cup vegan condensed milk * (or regular condensed milk) store-bought or homemade
½ cup canned pumpkin puree (not pumpkin pie filling)
½ teaspoon vanilla extract
1 ¼ teaspoon pumpkin pie spice*
¼ teaspoon salt

Instructions

Place a large mixing bowl in the freezer for 10 minutes to chill.
Once the bowl has chilled, remove the canned coconut milk from the fridge (do not tip or shake it). Scoop out the coconut cream and place it in the bowl, leaving the liquid behind.
Whip the coconut cream until stiff peaks form and the consistency is similar to that of whipped cream.
Add in the condensed milk and mix until combined, then add in the pumpkin puree, vanilla extract, pumpkin spice, and salt, scraping down the sides of the bowl frequently. Mix until incorporated.
Place the mixture into an ice cream container or other airtight container. Freeze for 6-8 hours or overnight.
Let the ice cream soften in the fridge or at room temperature for 15-25 minutes before serving.

Notes

*CHILLING THE COCONUT MILK: The coconut milk must be chilled for 7-8 hours or overnight before you whip it, or else it will be too liquid.

*VEGAN CONDENSED MILK: If you can't find vegan condensed milk and don't want to make your own, you can substitute it with ½-2/3 cup powdered sugar (to taste).

*PUMPKIN PIE SPICE: If you don’t have pumpkin pie spice, you can use ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon all spice, and ¼ teaspoon ginger

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