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You are here: Home » Blog » Sweets » 15-Minute EASY Pumpkin Ice Cream | No-Churn, Vegan, GF, Dairy-Free

15-Minute EASY Pumpkin Ice Cream | No-Churn, Vegan, GF, Dairy-Free

October 28, 2019 By Lacey Baier 22 Comments

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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.

Fresh Pumpkin Ice Cream | Smooth, creamy, sweet, vegan, and clean eating pumpkin ice cream. So much goodness. | A Sweet Pea Chef

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!

Fresh Pumpkin Ice Cream | Smooth, creamy, sweet, vegan, and clean eating pumpkin ice cream. So much goodness. | A Sweet Pea Chef

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.

Fresh Pumpkin Ice Cream | Smooth, creamy, sweet, vegan, and clean eating pumpkin ice cream. So much goodness. | A Sweet Pea Chef

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

Fresh Pumpkin Ice Cream | Smooth, creamy, sweet, vegan, and clean eating pumpkin ice cream. So much goodness. | A Sweet Pea Chef

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:

  1. Line a loaf pan with wax or parchment paper and then set aside.
  2. 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.
  3. In a separate large mixing bowl, add a can of full fat coconut milk and beat using a mixer until soft peaks form.
  4. 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.
  5. 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.

Fresh Pumpkin Ice Cream | Smooth, creamy, sweet, vegan, and clean eating pumpkin ice cream. So much goodness. | A Sweet Pea Chef

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!

Fresh Pumpkin Ice Cream | Smooth, creamy, sweet, vegan, and clean eating pumpkin ice cream. So much goodness. | A Sweet Pea Chef

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.

Fresh Pumpkin Ice Cream | Smooth, creamy, sweet, vegan, and clean eating pumpkin ice cream. So much goodness. | A Sweet Pea ChefFresh Pumpkin Ice Cream | Smooth, creamy, sweet, vegan, and clean eating pumpkin ice cream. So much goodness. | A Sweet Pea Chef

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. 🙂

 Fresh Pumpkin Ice Cream | Smooth, creamy, sweet, vegan, and clean eating pumpkin ice cream. So much goodness. | A Sweet Pea Chef

15-Minute Pumpkin Ice Cream Recipe Video

5 from 6 votes
Fresh Pumpkin Ice Cream - Square Recipe Preview Image
Print
15-Minute Pumpkin Ice Cream Without An Ice Cream Maker
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

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.

Categories: Clean, Fall, gluten free, Ice Cream, Sweet Treat, Vegan
Difficulty: Easy
Keyword: homemade pumpkin ice cream, pumpkin ice cream, pumpkin ice cream recipe
Servings: 4 cups
Calories: 158 kcal
Author: Lacey Baier
Ingredients
  • 1 13.5 oz can full fat coconut milk, refrigerated
  • 1 cup pumpkin puree (can be fresh or canned)
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/8 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice
  • candied pecans, optional topping
Instructions
  1. Line a loaf pan with wax or parchment paper and then set aside.
  2. 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.
  3. In a separate large mixing bowl, add the can of full fat coconut milk and beat using a mixer until smooth and whipped.

  4. Add the whipped coconut milk to the pumpkin mixture, folding it in gradually, and stir gently until smooth.
  5. Pour into the prepared loaf pan and then place in the freezer for 4-6 hours, or until solid enough to scoop.
  6. I like to sprinkle some candied pecans over the top with this delicious pumpkin ice cream all Fall long.

Recipe Video

Recipe Notes

While you could use organic canned pumpkin puree, I make my own puree which is super easy and awesome to have around during the Fall. To make it, check out my easy recipe.

Nutrition Facts
15-Minute Pumpkin Ice Cream Without An Ice Cream Maker
Amount Per Serving (0.5 cup)
Calories 158 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 9g45%
Sodium 93mg4%
Potassium 249mg7%
Carbohydrates 22g7%
Fiber 4g16%
Sugar 12g13%
Protein 2g4%
Vitamin A 9530IU191%
Vitamin C 5.4mg7%
Calcium 64mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use regularly and highly recommend.

Related Posts:

  • Perfect Pumpkin Chocolate Chip Muffins (Easy low sugar muffin recipe!)Perfect Pumpkin Chocolate Chip Muffins (Easy low…
  • Pumpkin Frozen Yogurt with Candied PecansPumpkin Frozen Yogurt with Candied Pecans
  • Homemade Healthy Pumpkin Spice Latte RecipeHomemade Healthy Pumpkin Spice Latte Recipe

Filed Under: Sweets Tagged With: Clean, Comfort Food, Fall, Gluten-Free, Healthy Recipes, Ice Cream, Kid-Friendly, Thanksgiving, Vegan, Vegetarian, Video, Winter

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Reader Interactions

Comments

  1. Sarah

    November 25, 2019 at 9:48 am

    Can this be poured into a plastic container or does it need to be metal to go into the freezer?

    Reply
  2. Sergio

    November 12, 2019 at 4:46 am

    5 stars
    What an awesome combination of flavors. Making ice cream with pumpkin.

    Reply
  3. Meg

    November 10, 2019 at 12:39 pm

    How long does it last in the freezer?

    Reply
  4. Meg

    November 10, 2019 at 12:11 pm

    How long does this last in the freezer?

    Reply
  5. Deborah @ The Harvest Kitchen

    November 4, 2019 at 12:32 pm

    What a great idea!!! This pumpkin ice cream looks amazing and I love the healthy ingredients!! Def making this!!!

    Reply
  6. Kavin Durairaj

    November 4, 2019 at 5:39 am

    5 stars
    Thank you for sharing this wonderful recipe.I am going to try these flavour for sure.

    Reply
  7. Kavin Durairaj

    November 4, 2019 at 5:36 am

    Thank you for sharing this wonderful recipe. I am going to try these flavor for sure.

    Reply
  8. Basudeb Das

    October 30, 2019 at 5:58 am

    Nice post author.Thank you. Keep it up.

    Reply
  9. Cecile

    October 7, 2019 at 12:52 pm

    How many people would this serve on pumpkin pie

    Reply
    • Lacey Baier

      October 28, 2019 at 10:39 am

      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 🙂

      Reply
  10. Emily Watts

    April 4, 2019 at 3:14 pm

    5 stars
    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.

    Reply
    • Lacey Baier

      October 28, 2019 at 10:40 am

      Thanks, Emily!

      Reply
  11. Dustin

    January 14, 2019 at 8:54 am

    5 stars
    pumpkin ice cream is one of my favorites

    Reply
    • Lacey Baier

      October 28, 2019 at 10:40 am

      Ice Cream + Pumpkins = LOVE!

      Reply
  12. Michelle

    October 3, 2018 at 12:06 pm

    Can almond or cashew milk be used as a substitute for the coconut milk?

    Reply
    • Lacey Baier

      October 28, 2019 at 10:40 am

      Yes, but it won’t be quite as thick.

      Reply
  13. Patricia Fitzgerald

    October 1, 2018 at 1:08 am

    Sounds wonderful. Do you think it would work in an ice cream machine?

    Reply
    • Lacey Baier

      October 28, 2019 at 10:40 am

      Yep, it sure would!

      Reply
  14. Dustin

    May 13, 2017 at 9:55 pm

    So good.

    Reply
    • Lacey Baier

      September 29, 2018 at 10:02 pm

      Yea, like shockingly yummy.

      Reply
  15. Olena@iFOODreal

    October 28, 2016 at 1:52 pm

    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!!!

    Reply
    • Lacey Baier

      September 29, 2018 at 10:03 pm

      Thank you so much, Olena! I so appreciate that 🙂

      Reply

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Welcome, Y’all!

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started! Read More…

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