Vegan Pumpkin Ice Cream Recipe - No-Churn

This no-churn vegan Pumpkin Ice Cream is made with whipped coconut cream, sweetened with dates, and seasonally flavored with pumpkin puree and pumpkin spice. This AMAZING recipe is dairy-free and paleo friendly.

First published October 2015

This dairy-free no churn vegan pumpkin ice cream is easy for anyone to make at home, regardless of the equipment you have. Once you have combined the ice cream base, all you have to do is add it to a container and freeze it until it is solid. Who would have known that you could make luscious, creamy vegan pumpkin ice cream without ice cream maker?

Ingredients (& Substitutions)

• coconut cream - or coconut milk, chilled overnight
• dates - pitted
• pumpkin puree
• pumpkin pie spice - store-bought or homemade (see my recipe: pumpkin pie spice)
• vanilla extract
• salt

See recipe card for quantities.

Instructions

• Soak the dates in hot water. Then, puree them in a food processor, adding a little of the water as needed to ensure the dates become smooth and creamy.
• Scoop the solidified cream off the top of a can of coconut cream. Add it to a bowl and beat it with a hand mixer until fluffy.
• Add half of the date paste along with the pumpkin puree, pumpkin pie spice, vanilla, and salt, and mix to incorporate. Taste the mixture and beat in more date paste if more sweetness is needed.
• Spread the pumpkin mixture into a contain like a loaf pan and freeze until solidified, about 4 hours.
• When ready to serve the ice cream, remove it from the freezer at least 20 minutes before so that you can scoop it more easily.

Hint: If you would like to change it up, feel free to add some pecans or walnuts into the ice cream base for some crunch. Alternatively, you can add some espresso powder into the mixture for a pumpkin spice latte flavour.

Variations

This vegan pumpkin ice cream is wonderful as it is. However, here are some ideas for you to change it up for you and your family.

• Add caramel: As the ice cream starts to solidify in the freezer, fold in some caramel sauce to create a ripple through the ice cream. This vegan caramel sauce is the perfect choice for this.
• Add some chocolate chips: Similar to the caramel, you can fold some chocolate chips into the pumpkin ice cream mixture once it starts to set in the freezer. Dark chocolate chips would work extremely well with the pumpkin flavour. However, you could even add cubed up fudge or brownie into the mixture as well.
• Make a pumpkin spice latte ice cream: Simply add some espresso powder into the ice cream base for some coffee flavor. The combination of espresso, pumpkin pie spice, and pumpkin will be reminiscent of the perfect pumpkin spice latte in the fall.
• Turn it into pumpkin pie ice cream: For a pumpkin pie type flavour, add some chopped pie crust. Once the ice cream is nearly set, you can fold the crust in. Otherwise, it may become soggy if it is added too early. The crust will add a texture reminiscent of pumpkin pie. You can add some whipped coconut cream to servings of the ice cream for a decadent finish.
• Add nuts: Mixing nuts like walnuts or pecans into the ice cream will add some crunch. If you like, you can toast them in the oven until fragrant for more flavor.
• Amp up the coconut flavour: Fold some toasted coconut into the pumpkin mixture for a pumpkin-coconut ice cream. You could even replace the vanilla with coconut extract if you like.
• Make chai pumpkin ice cream: Rather than adding pumpkin pie spice, you can add chai flavours instead. To do this, add some chai spice mix into the ice cream mixture. It includes many of the pumpkin pie spices along with black pepper and star anise for a bolder taste.

Storage

As with other types of ice cream, this no-churn pumpkin ice cream recipe will keep in the freezer for a few months. However, it is unlikely it will last that long.

Simply cover the freezing container tightly with plastic wrap or a sealable bag to prevent freezer burn. You could also use a container with a lid for the ice cream to help protect it as well.

Top Tip

When blending up the dates in the blender, add a little water at a time until it becomes a smooth paste. Adding only a little water at a time will ensure the mixture doesn't become too fluid, while still making sure you add enough to help the dates become a paste.

FAQ

Related

Looking for other recipes like this? Try these:

Recipe

Dairy-Free No Churn Pumpkin Spice Ice Cream

5 from 1 vote

This no-churn Vegan Pumpkin Ice Cream is made with whipped coconut cream, sweetened with dates, and seasonally flavored with pumpkin puree and pumpkin spice.

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Freezing Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 7 servings

Calories 262 kcal

Ingredients

 

US CustomaryMetric

 

½1x2x3x

• 2 cups coconut cream or full fat coconut milk
• 1 cup pitted dates
• ¾ cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

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Instructions

 

• Soak the dates in hot water for about 10 minutes, then puree in a food processor. Add a little water at a time as needed until smooth and creamy.
• Open the can of coconut cream and scoop out solidified cream from the top. Whip with a hand mixer until fluffy.
• Add half of the date paste, the pumpkin puree and spice, vanilla and salt and mix to incorporate. Taste the mixture for sweetness and add more date paste if needed; * see Notes.
• Spread the ice cream mixture into a container like a loaf pan and freeze for at least 4 hours to solidify. For more of a mousse texture you can serve it after about 2 hours.
• Take out the vegan pumpkin ice cream approx. 20 minutes before serving. This will make scooping much easier.
• Optionally, add pecans or walnut for some crunchy texture.
• Try some instant espresso powder in the mix will produce more of a pumpkin spice latte flavor.

Notes

*coconut milk will produce less cream and not as much sweetener will be required. I used coconut cream and added almost all of the date paste.

Nutrition

Nutrition Facts

Dairy-Free No Churn Pumpkin Spice Ice Cream

Serving Size

 

1

Amount per Serving

Calories

262

% Daily Value*

Fat

 

19

g

29

%

Saturated Fat

 

16

g

80

%

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

1

g

Sodium

 

87

mg

4

%

Potassium

 

386

mg

11

%

Carbohydrates

 

26

g

9

%

Fiber

 

4

g

16

%

Sugar

 

18

g

20

%

Protein

 

3

g

6

%

Vitamin A

 

1819

IU

36

%

Vitamin C

 

2

mg

2

%

Calcium

 

22

mg

2

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword pumpkin ice cream, Vegan Pumpkin Ice Cream

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