This No Churn Pumpkin Spice Ice Cream is made with whipped coconut cream, sweetened with dates and seasonally flavored with pumpkin and pumpkin spice.
This AMAZING recipe is dairy-free, vegan, and paleo friendly.
We are currently on vacation in Cambodia, but as promised, I scheduled some of my most popular recipes from my collaboration with eBay to share with you while we are gone.
Like this DELICIOUS dairy-free no churn Pumpkin Spice Ice Cream. For those of us dessert makers without an ice cream maker, no churn ice cream recipes are the name of the game.
Update Aug 2016: I’ve since had the pleasure of trying a Cuisinart Ice Cream Maker and if you like homemade (healthier) ice cream, it is totally worth the investment.
The most popular no churn ice cream recipes I come across online depend on fluffy whipped cream combined with a can of sweetened condensed milk.
This sounds easy enough, but excludes anyone with lactose intolerance (or anyone who is avoiding dairy in general) from enjoying this treat.
Also, that sweetened condensed milk isn’t exactly healthy. If you know my kitchen philosophy a little, it will be no surprise to you that I just HAD to try to make a healthier version of no churn ice cream.
This recipe is based on whipped coconut cream. Ever since I discovered this luscious dairy-free version of whipped cream, I wondered how it would do as no churn ice cream base.
My initial plan was to combine the whipped coconut cream with my dairy-free sweetened condensed milk.
Then I came across Dana’s idea of using date paste. I love this idea since it requires less time and planning ahead than homemade sweetened condensed milk.
And fitting for the season, I just had to try a pumpkin spice version. You’d think I’d be less pumpkin crazy now that we are in Thailand and I can’t buy canned pumpkin puree. But isn’t this how it always goes?
You want what you can’t have! Well, I can have pumpkin puree, but I have to make it myself actually.
It’s all worth it though!
Dairy-free, naturally sweetened ice cream with the wonderful seasonal flavor of pumpkin and spices. Nothing wrong with that.
- 1 can (14 oz) coconut cream (or coconut milk), chilled overnight
- 7 ounces pitted dates
- ⅓ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Find the full recipe instructions HERE
You can also churn the pumpkin coconut milk mixture (no need for chilling then) in one of these ice cream makers, for endlessly creamy and smooth ice cream.
For more delicious Pumpkin Spice recipe inspiration, check out these:
Disclaimer: This recipe is part of my collaboration with eBay. The whole recipe first appeared here. Thank you for your support of the companies that make this blog possible. I would totally love and appreciate your comments, votes and shares of my post over there!