This easy homemade pumpkin ice cream is prepped in JUST 15 minutes AND without an ice cream maker! Plus it’s vegan, gluten-free, paleo, clean-eating, and dairy-free.
It’s that time of year again, friends.
When pumpkin takes over EVERYTHING and it’s so good and so perfect.
Let’s go over the goodness…
The wind starts having a little chill. The leaves start changing. The fireplaces start getting used again. Fall is simply perfection.
I love moments in each season, but Fall just seems to have the most special moments, you know?
Like how pumpkin spice takes over everything, from pumpkin spice lattes to pumpkin raisin bread to pumpkin cheesecakes to…ICE CREAM.
Yep. Ice Cream. I just had to. I’ve made a pumpkin frozen yogurt before, but I wanted to create a new way to enjoy pumpkin in a cool, creamy, frozen way.
Ding Ding Ding: Pumpkin Ice Cream!
HOW TO MAKE PUMPKIN ICE CREAM
This pumpkin ice cream is super easy to make. It doesn’t require an ice cream maker so no need to worry about that. If you’ve got a freezer and a big bowl, you’re set.
As for the ingredients, you need the following ingredients:
- coconut milk
- pumpkin puree
- pecans
- pure maple syrup
- vanilla extract
- pumpkin spice (basically a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
You probably already have these ingredients in your pantry so all you have to do is to learn how to make pumpkin ice cream.
But before that, let’s take some time and discuss the health benefits of pumpkin.
Is Pumpkin Ice Cream Healthy?
Yes, this pumpkin ice cream is very healthy. Besides being amazingly easy, this fresh pumpkin ice cream is ALL of the following:
- vegan
- gluten-free
- clean eating
- refined sugar-free
- dairy-free
- no churn
- what dreams are made of
Just to make this bowl-o-ice-cream-yumminess EVEN better, I top it with candied pecans.
Sounds amazing, right?
I’m glad you think so because I have even better news: they’re super easy to make. All you need is a fry pan, pure maple syrup, raw pecans, and about 10 minutes and POOF: candied pecans. To see exactly how to do it, click here for my recipe.
Then, come back and make this vegan pumpkin ice cream.
Then, go out and enjoy the Fall – it’s here and it’s wonderful!
SURPRISING HEALTH BENEFITS OF PUMPKIN?
I’m telling you, pumpkin is amazing. So amazing, in fact, that it’s a shame we use it more for decorating our houses during Halloween than for the nutritional powerhouse it actually is.
Pumpkin…
- is low in calories
- is highly nutritious
- is rich in vitamins (including vitamin C and vitamin A)
- is a great source of fiber
- contains beta-carotene
- contains potassium
How To Make Ice Cream Without an Ice Cream Maker
Wondering if you need an ice cream maker? The answer is Nope! Making homemade ice cream without an ice cream maker is actually a very easy thing to do - here are the steps for how to do it:
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Line a loaf pan with wax or parchment paper and then set aside.
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In a large mixing bowl, combine the pumpkin puree, pure maple syrup, vanilla extract, sea salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and ground allspice and stir well.
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In a separate large mixing bowl, add a can of full fat coconut milk and beat using a mixer until soft peaks form.
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Add the whipped coconut milk to the pumpkin mixture, folding it in gradually, and stir gently until smooth. This will help make the ice cream thicker and creamier.
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Pour into the prepared loaf pan and then place in the freezer for 4-6 hours, or until solid enough to scoop.
Poof: you have got yourself a delicious bowl of homemade no-churn pumpkin ice cream. Depending on how long your ice cream has frozen, you may need to allow the ice cream to thaw on the counter for 5-15 minutes to soften enough to scoop.
Why Use Canned Coconut Milk (Versus Regular Coconut Milk)?
For this homemade pumpkin ice cream, I used full fat, canned coconut milk to get a creamy consistency and add more richness.
When you’re looking for it at the grocery store, I’m not talking about the coconut milk in the refrigerated section, I’m talking about the canned coconut milk — typically in the Asian section. There’s a big difference so please look for the canned, full-fat stuff, okay?
Canned full-fat coconut milk is practically canned magic – and can be used in so many ways. Like this whipped cream and these creamy steel cut oats and these creamsicles and these cheesecakes. <— OMG those cheesecakes!
Can I Use Canned Pumpkin Puree?
Yes, you can easily use canned pumpkin puree for this recipe -- it does not have to be fresh. When you're buying the canned puree, make sure it is just pure pumpkin, not pumpkin pie mix. Pumpkin pie mix also contains sweeteners and spices, which we don't want. Ideally, organic 100% puree is what will work best.
If you have about an hour, however, I totally recommend making your own pumpkin puree. It’s crazy simple to make and adds so much flavor and goodness, compared to canned pumpkin puree. I’ll explain to you in a bit how to do it.
More Healthy Pumpkin Recipes
After you make this pumpkin ice cream and have your own pumpkin puree on hand, you've gotta try out these other delicious and perfect-for-Fall pumpkin recipes from the blog:
- Perfect Pumpkin Chocolate Chip Muffins (Easy low sugar muffin recipe!)
- How to Make Pumpkin Puree
- One Bowl Healthy Pumpkin Bread
- 5-Minute Pumpkin Pie Overnight Oats
- Homemade Healthy Pumpkin Spice Latte Recipe
- Apple Pumpkin Bread
- Pumpkin Frozen Yogurt with Candied Pecans
You're welcome. 🙂
15-Minute Pumpkin Ice Cream Recipe Video
15-Minute Pumpkin Ice Cream Without An Ice Cream Maker
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 13.5 oz can full fat coconut milk, refrigerated
- 1 cup pumpkin puree (can be fresh or canned)
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- candied pecans, optional topping
Instructions
- Line a loaf pan with wax or parchment paper and then set aside.
- In a large mixing bowl, combine the pumpkin puree, pure maple syrup, vanilla extract, sea salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and ground allspice and stir well.
- In a separate large mixing bowl, add the can of full fat coconut milk and beat using a mixer until smooth and whipped.
- Add the whipped coconut milk to the pumpkin mixture, folding it in gradually, and stir gently until smooth.
- Pour into the prepared loaf pan and then place in the freezer for 4-6 hours, or until solid enough to scoop.
- I like to sprinkle some candied pecans over the top with this delicious pumpkin ice cream all Fall long.
Video
Notes
Nutrition
This post contains affiliate links for products I use regularly and highly recommend.
Mae
Hi Lacey,
I cook only for myself so I like to prepare individual servings and keep them in the
freezer. This recipe calls f making a whole
pan of ice cream. How long should I wait
to freeze the ice cream. just enough to separate
into individual portions since I don’t want to keep
defrosting the whole thing every time I want a serving. Thanks Mae
lilley
This recipe was so good.
Jen Moderator
Hooray! So glad you enjoyed it 🙂
Jennifer
I tried this tonight and I may have made a mistake. Does the coconut milk need to be the texture of a whipped cream? I could not get that to happen. It is more icy than creamy.
Alesha
I made this and although the flavor was good, the texture of it was not ice cream like. It had ice crystals all through. It was not creamy. I'm wondering what I may have done wrong. I noticed that my coconut milk didnt seem to get as whipped as what's shown in the video. It got a little thicker, but not much. Any tips?
Sai
Hiya~
I was wondering if coconut cream would be a suitable substitute for the coconut milk? It’s thicker but in the same quantity.
barrynelsen
This is really a great post. I like eating Pumpkin Ice Cream. http://leclafoutis.fr
barrynelsen
This is really a great post. I like eating Pumpkin Ice Cream.
barrynelsen
Hi Lacey Baier,
I like it very much! I like your Pumpkin Ice Cream, also. Thanks for sharing.
barrynelsen
Hi Lacey Baier,
This is really a great post. I like eating Pumpkin Ice Cream.
Diane
I am planning on making this ice cream but want to know about the ingredients for the pumpkin spice. I have pumpkin spice already made that I bought so how much would i use of the premade pumpkin spice?
Sarah
Can this be poured into a plastic container or does it need to be metal to go into the freezer?
Sergio
What an awesome combination of flavors. Making ice cream with pumpkin.
Meg
How long does it last in the freezer?
Meg
How long does this last in the freezer?
Deborah @ The Harvest Kitchen
What a great idea!!! This pumpkin ice cream looks amazing and I love the healthy ingredients!! Def making this!!!
Kavin Durairaj
Thank you for sharing this wonderful recipe.I am going to try these flavour for sure.
Kavin Durairaj
Thank you for sharing this wonderful recipe. I am going to try these flavor for sure.
Basudeb Das
Nice post author.Thank you. Keep it up.
Cecile
How many people would this serve on pumpkin pie
Lacey Baier
Oooh, that's a great question. For a smaller serving on a pie, I'd imagine it'd go for about 6 slices of pie 🙂
Emily Watts
Hi Lacey, thank you for this ice cream. I love to take Ice cream twice in a day because it has become a menu in daily foods. I just got something new idea by reading this content. I definitely try to make this Pumpkin Ice cream at home.
Lacey Baier
Thanks, Emily!
Dustin
pumpkin ice cream is one of my favorites
Lacey Baier
Ice Cream + Pumpkins = LOVE!
Michelle
Can almond or cashew milk be used as a substitute for the coconut milk?
Lacey Baier
Yes, but it won't be quite as thick.
Patricia Fitzgerald
Sounds wonderful. Do you think it would work in an ice cream machine?
Lacey Baier
Yep, it sure would!
Dustin
So good.
Lacey Baier
Yea, like shockingly yummy.
Olena@iFOODreal
Hi Lacey. I just listened to your podcast on FBP and wanted to say I'm so amazed by what you have accomplished and not given up. Good work in all aspects of life! All the best to you!!!
Lacey Baier
Thank you so much, Olena! I so appreciate that 🙂