What is the best ice cream maker?

I highly recommend the Cuisinart Ice Cream Maker Machine . I love my machine so much! It is SUPER easy to use. Additionally, cleaning it is pretty effortless.

What is the best non dairy milk for homemade ice cream?

Canned coconut milk creates the creamiest consistency, due to the high fat content. Make sure it is the full-fat variety, not the lite (lower fat) version. You can find it in the Asian cuisine aisle of the grocery store.

Can I make it gluten-free?

No adjustments are needed. This vegan pumpkin ice cream recipe is already gluten-free.

Absolutely! In fact, I always encourage adding mix-ins. In my opinion, that's the best part of any ice cream. You can add cookie dough chunks, brownie bites, graham crackers, and so much more.

What are the best pumpkin sundae toppings?

If you'd like to go all out with an indulgent ice cream sundae, serve it with your favorite seasonal toppings. Some tasty options include whipped cream, caramel sauce, butterscotch chips, and crushed pecans.

Vegan Pumpkin Ice Cream

Description

This easy vegan pumpkin ice cream recipe is a frozen fall dessert! It’s made with coconut milk, pumpkin puree, brown sugar, and cinnamon. You can make it with an ice cream machine, or follow the no churn recipe with a blender. It’s dairy-free, gluten-free, and tastes like pumpkin pie. Enjoy it for Thanksgiving or holiday parties!

Ingredients

Scale

2 cans full-fat coconut milk
1 cup pumpkin puree (not pie filling)
3/4 cup light brown sugar, packed
1 tbsp vanilla extract
2 tsp pumpkin pie spice
1/2 to 1 tsp ground cinnamon
1/8 tsp salt

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Instructions

Instructions with Ice Cream Maker (Best Method)

The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.
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.
Pour mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions.
After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.
Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Instructions without Ice Cream Maker (No Churn)

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.
Pour mixture into a freezer-safe container. Cover and chill in the freezer overnight (or until firm).
Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Notes

How to store: Store the ice cream inside an airtight container with a lid. Keep in the freezer and enjoy within 2 weeks.
Pumpkin puree: Make sure you use canned pumpkin puree, not canned pumpkin pie filling.
Ice cream maker vs. no churn: I recommend using an ice cream maker because it will create a creamier consistency. However, you can follow the no churn instructions and still get great results.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 14g
Fat: 11g
Carbohydrates: 17g
Fiber: 0.5g
Protein: 1g