Vegan Pumpkin Ice Cream

This vegan pumpkin ice cream recipe is a frozen fall dessert idea! It’s creamy, sweet, and subtly spiced with cinnamon. The easy recipe is made with coconut milk, pumpkin puree, brown sugar, and pumpkin spice. You can make it with an ice cream machine or follow the no churn instructions with a blender. It’s like eating pumpkin pie in ice cream form!

The best vegan pumpkin ice cream recipe

Just because the weather’s getting cooler, that doesn’t mean I’m passing up on ice cream! You’ll never find me turning down a bowl of homemade vegan ice cream. And this seasonal flavor is so perfect during the fall time.

This Vegan Pumpkin Ice Cream is super creamy, perfectly sweet, and lightly spiced. The recipe is made with coconut milk, sweetened with brown sugar, and flavored with pumpkin pie spice. It contains hints of vanilla, cinnamon, nutmeg, and ginger in every delicious bite.

Although this dairy-free pumpkin ice cream is wonderful on its own, you can also view it as a blank canvas for all sorts of mix-ins! Just before freezing, stir in some cookie dough chunks, brownie bites, crushed nuts, or whatever your heart desires. Alternatively, it pairs well with fall desserts – like pumpkin pie, warm brownies, and snickerdoodle cookies!

If you’re craving more pumpkin desserts, you will LOVE my Vegan Pumpkin Cheesecake Brownies, Pumpkin Chocolate Chip Cookies, and Vegan Pumpkin Cake!

Healthy pumpkin ice cream ingredients

If you’re a newbie, you’re probably assuming homemade ice cream is tough to make. Don’t worry, though! You’ll be surprised to learn how EASY it is. This pumpkin ice cream recipe is made with just a handful of ingredients. Plus, you likely already have every one at home.

• Coconut milk: Since this is a dairy-free ice cream recipe, we’ll use coconut milk instead of cow’s milk. Make sure you use full-fat canned coconut milk, not the lite kind. A high fat content is needed for creating a creamy consistency. You can find it in the Asian cuisine aisle of the grocery store.
• Pumpkin puree: Use canned pumpkin puree, not canned pie filling. The only ingredient should be pumpkin.
• Brown sugar: Both light brown sugar or dark brown sugar will work. This sweetens the ice cream, and it complements the warm spices.
• Vanilla extract: For a rich vanilla base, add an entire tablespoon of vanilla extract.
• Pumpkin pie spice: This spice blend contains cinnamon, ginger, nutmeg, allspice, and cloves. You can buy it at the grocery store or make it yourself at home.
• Cinnamon: Although pumpkin spice already contains ground cinnamon, I like adding an extra dash for a more intense flavor.
• Salt: Salt balances the sweet ingredients. Also, it elevates the overall flavor.

How to make vegan pumpkin ice cream

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

Step 1: Chill the ice cream churning bowl in the freezer

The day before making this ice cream, store the ice cream maker churning bowl inside the freezer. It needs to chill for 24 hours.

Step 2: Create the pumpkin coconut milk ice cream

First, add full-fat coconut milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.

Next, pour the mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions.

Step 3: Chill in the freezer

Then, transfer the ice cream to a freezer-safe container. A glass container is best. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.

Finally, remove the ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Can I make pumpkin ice cream without an ice cream maker?

Of course! If you do not own an ice cream machine, you can still make no churn pumpkin ice cream. It’s simply made with a blender instead. Although the texture will be less creamy than the original instructions, it still creates tasty results. Follow the easy instructions below.

1. Add the full-fat coconut milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
2. Pour mixture into a freezer-safe container. Cover and chill in the freezer overnight (or until firm).
3. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Frequently asked questions (FAQ)

How to store homemade pumpkin ice cream

Store this pumpkin ice cream inside an airtight container with a lid. Keep in the freezer and enjoy within 2 weeks.

If you try this Vegan Pumpkin Ice Cream, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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