15-Minute Pumpkin Ice Cream Without An Ice Cream Maker
Lacey Baier
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.
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.
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.