This no-churn Vegan Pumpkin 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 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 Vegan Pumpkin Ice Cream. Who would have known that you could make luscious, creamy vegan pumpkin ice cream without ice cream maker?
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.
Reinventing What It Takes for Tasty Ice Cream
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 pumpkin ice cream without an ice cream maker.
Date Paste Is the Secret Ingredient!
This vegan pumpkin ice cream 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 a 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 the idea of using date paste. I love this idea since it requires less time and planning ahead than homemade sweetened condensed milk.
Three Cheers for Pumpkin Everything
And fitting for the season, I just had to try a dairy-free, vegan pumpkin ice cream 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!
Naturally sweetened, dairy-free no-churn ice cream with the wonderful seasonal flavor of pumpkin and spices. Nothing wrong with that.
Dairy-Free No Churn Pumpkin Spice Ice Cream
Ingredients
- 1 can coconut cream 14 oz; or coconut milk, chilled overnight
- 7 ounces dates pitted
- â…“ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
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
Nutrition
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 super smooth vegan pumpkin ice cream.
More Pumpkin Spice Goodness
For more delicious Pumpkin Spice recipe inspiration, check out these:
Paul
Hey I was curious about the coconut cream/milk.
The part about scooping off the top. Do I only use the solidified top part I scoop out and not the whole can?
And do I only need to chill it if its coconut milk but not for cream?
Regina
Yes only use the solidified part of a can of coconut milk. With coconut cream there is usually very little water that separates so I don't bother. And yes, to be able to separate the cream from the water you need to chill the coconut milk. (Since I don't separate coconut cream I don't chill it).
Demeter | Beaming Baker
What a perfect fall treat!! You've just combined two of my favorite fall things: pumpkin and ice cream!! YUM!
Regina
Right! Who says ice cream season ends once fall starts 🙂
Alyssa Tan
Will this work with lite coconut milk?
Regina
Hey Alyssa, this recipe only uses the coconut cream that solidifies when chilling coconut milk. I believe there just is too little cream in lite coconut milk.
Brianna @Flippin' Delicious
Not only does this Pumpkin Spice Ice Cream look amazing, but I love that it is dairy-free and refined sugar free too! I'd love for you to share it on my link party, Savoring Saturdays. I'm one of 4 bloggers who host it and we are all gluten-free and allergy friendly. Your recipes would be the perfect fit! We pin and comment on every post, plus I personally share all the posts I highlight on Facebook and Twitter. The party is still happening, and ends on Monday night. Hope to see you stop by!
Regina
Thanks Brianna, I'll check it out.
Vicky
I used to be an all time pumpkin hater but a few years ago all of that completely changed - now I want pumpkin everything. Loving this ice cream and that is it vegan and no churn. Hope you enjoyed your trip to Cambodia - my boyfriend and I were over there in May of 2013 - loved it!
Regina
When we first came to Canada from Europe I couldn't understand how people would eat pumpkin in dessert. I am still not the biggest fan of pumpkin pie (something about the texture) but I love it on almost everything else now. It's so great to bake with. We LOVED exploring Angkor Wat in Cambodia.
jacquee | i sugar coat it!
Hey Regina!! This looks absolutely YUMM!! I see up top that you have the e-book out - a big congrats!!! Hope you are all enjoying your Cambodia vacation.
Regina
Thanks so much Jacquee. Cambodia was fun and relaxing!