Creamy, dreamy, and full of cozy fall flavor, this Vegan Pumpkin Ice Cream is the perfect fall treat! Made with Native Forest Organic Classic Coconut Milk, brown sugar, and pumpkin pie spice, every bite has hints of cinnamon, nutmeg, ginger, and vanilla.
This dairy-free pumpkin ice cream is delicious on its own but also makes the ultimate pairing for fall desserts like pumpkin pie, brownies, and snickerdoodles—or customize it with mix-ins like cookie dough, brownie bites, or crunchy nuts.
Vegan Pumpkin Ice Cream
Ingredients
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1 cup pumpkin puree (not pie filling)
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3/4 cup brown sugar, packed
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1 tbsp vanilla extract
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2 tsp pumpkin pie spice
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1⁄2 to 1 tsp ground cinnamon
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1/8 tsp salt
Instructions with an Ice Cream Maker (Best Method)
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The day before making this ice cream, place the ice cream maker churning bowl inside
the freezer. It should chill for 24 hours.
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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.
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Pour mixture into the ice cream maker. Churn according to the ice cream maker‘s
instructions.
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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.
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Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!
Instructions without an Ice Cream Maker (No Churn)
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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.
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Pour mixture into a freezer-safe container. Cover and chill in the freezer overnight (or
until firm).
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Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!
