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

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 lattesOpens in a new tab. to pumpkin raisin breadOpens in a new tab. to pumpkin cheesecakesOpens in a new tab. to…ICE CREAM.

Yep.  Ice Cream.  I just had to.  I’ve made a pumpkin frozen yogurtOpens in a new tab. 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 pureeOpens in a new tab.
  • 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 panOpens in a new tab., pure maple syrup, raw pecans, and about 10 minutes and POOF: candied pecans.  To see exactly how to do it, click here for my recipeOpens in a new tab..

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 panOpens in a new tab. with wax or parchment paper and then set aside.
  2. In a large mixing bowlOpens in a new tab., 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 bowlOpens in a new tab., add a can of full fat coconut milk and beat using a mixerOpens in a new tab. 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 panOpens in a new tab. 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 creamOpens in a new tab. and these creamy steel cut oatsOpens in a new tab. and these creamsiclesOpens in a new tab. and these cheesecakesOpens in a new tab.. <— 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 pureeOpens in a new tab..  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 pureeOpens in a new tab. on hand, you’ve gotta try out these other delicious and perfect-for-Fall pumpkin recipes from the blog:

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 7 votes
Fresh Pumpkin Ice Cream - Square Recipe Preview Image
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 panOpens in a new tab. with wax or parchment paper and then set aside.
  2. In a large mixing bowlOpens in a new tab., 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 bowlOpens in a new tab., add the can of full fat coconut milk and beat using a mixerOpens in a new tab. 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 panOpens in a new tab. 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 recipeOpens in a new tab..

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.

Lacey Baier

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!

31 thoughts on “15-Minute EASY Pumpkin Ice Cream | No-Churn, Vegan, GF, Dairy-Free

  1. 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.

  2. 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?

  3. Hiya~
    I was wondering if coconut cream would be a suitable substitute for the coconut milk? It’s thicker but in the same quantity.

  4. Pingback: 24 Vegan Pumpkin Recipes To Make This Fall - Morgan Boulevard
  5. 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?

  6. 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.

  7. 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!!!

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