This easy no-churn pumpkin ice cream is prepped in JUST 15 minutes AND is so delicious! It's also vegan, gluten-free, paleo, clean-eating, and dairy-free. You're not going to believe the frozen sweet pumpkin flavor!
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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 pie spice takes over everything, from pumpkin spice lattes to pumpkin raisin bread to pumpkin cheesecakes to…ICE CREAM.
Yep. Ice Cream. With healthy pumpkin spice! 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!
15-Minute Pumpkin Ice Cream Recipe Video
How To Make Pumpkin Ice Cream
This pumpkin ice cream is super easy to make and has the most amazing pumpkin flavor. 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 (plus how to make 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.
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 and leads to a great soft-serve texture. 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 with the perfect blend of pumpkin pie spice flavors. Depending on how long your ice cream has frozen, you may need to allow it to thaw on the counter for 5-15 minutes to soften enough to scoop. Once thawed, it will have a soft-serve texture.
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 keto whipped cream and these creamy steel cut oatmeal and these orange creamsicles and these no bake 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:
No-Churn Pumpkin Ice Cream Recipe
*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 homemade 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.
Joan C Dittman Guthrie
Hi can u make this sugar free with allulose? thank u
Lacey Baier
Yes, you can!
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
Lacey Baier
I would just freeze them originally into individual servings, rather than adding that step of the whole pan 🙂
lilley
This recipe was so good.
Lacey Baier
I'm so glad you liked 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.
Lacey Baier
The coconut milk doesn't need to be a particular texture when you add it because it will freeze fine. If freeze, I'd recommend allowing the frozen ice cream to thaw some and then whip it together when just soft enough.
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?
Lacey Baier
It's possible that, due to the pumpkin texture, it could have had more water than pumpkin, which could add to that issue. I'd recommend blending it when almost thawed to make creamier.
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.
Lacey Baier
Yes, it will make the ice cream much richer, though.
barrynelsen
This is really a great post. I like eating Pumpkin Ice Cream.