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by Regina | Leelalicious 12 Comments
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This no-churnvegan Pumpkin Ice Cream is made with whipped coconut cream, sweetened with dates, and seasonally flavored with pumpkin and pumpkin spice. This AMAZING recipe is dairy-freeand paleo friendly.
This dairy-free no churn vegan pumpkin ice cream is easy for anyone to make at home, regardless of the equipment you have. Once you have combined the ice cream base, all you have to do is add it to a container and freeze it until it is solid. Who would have known that you could make luscious, creamyvegan pumpkin ice cream without ice cream maker?
Jump to:
- Instructions
- Variations
- Storage
- Top Tip
- FAQ
- Related
- Dairy-Free No Churn Pumpkin Spice Ice Cream
Ingredients (& Substitutions)
- coconut cream- or coconut milk, chilled overnight
- dates- pitted
- pumpkin puree
- pumpkin pie spice - store-bought or homemade(see my recipe: pumpkin pie spice)
- vanilla extract
- salt
See recipe card for quantities.
Instructions
- Soak the dates in hot water. Then, puree them in a food processor, adding a little of the water as needed to ensure the dates become smooth and creamy.
- Scoop the solidified cream off the top of a can of coconut cream. Add it to a bowl and beat it with a hand mixer until fluffy.
- Add half of the date paste along with the pumpkin puree, pumpkin pie spice, vanilla, and salt, and mix to incorporate. Taste the mixture and beat in more date paste if more sweetness is needed.
- Spread the pumpkin mixture into a contain like a loaf pan and freeze until solidified, about 4 hours.
- When ready to serve the ice cream, remove it from the freezer at least 20 minutes before so that you can scoop it more easily.
Hint: If you would like to change it up, feel free to add some pecans or walnuts into the ice cream base for some crunch. Alternatively, you can add some espresso powder into the mixture for a pumpkin spice latte flavour.
Variations
This vegan pumpkin ice cream is wonderful as it is. However, here are some ideas for you to change it up for you and your family.
- Add caramel: As the ice cream starts to solidify in the freezer, fold in some caramel sauce to create a ripple through the ice cream. This vegan caramel sauce is the perfect choice for this.
- Add some chocolate chips: Similar to the caramel, you can fold some chocolate chips into the pumpkin ice cream mixture once it starts to set in the freezer. Dark chocolate chips would work extremely well with the pumpkin flavour. However, you could even add cubed up fudge or brownie into the mixture as well.
- Make a pumpkin spice latte ice cream: Simply add some espresso powder into the ice cream base for some coffee flavor. The combination of espresso, pumpkin pie spice, and pumpkin will be reminiscent of the perfect pumpkin spice latte in the fall.
- Turn it into pumpkin pie ice cream: For a pumpkin pie type flavour, add some chopped pie crust. Once the ice cream is nearly set, you can fold the crust in. Otherwise, it may become soggy if it is added too early. The crust will add a texture reminiscent of pumpkin pie. You can add some whipped coconut cream to servings of the ice cream for a decadent finish.
- Add nuts: Mixing nuts like walnuts or pecans into the ice cream will add some crunch. If you like, you can toast them in the oven until fragrant for more flavor.
- Amp up the coconut flavour: Fold some toasted coconut into the pumpkin mixture for a pumpkin-coconut ice cream. You could even replace the vanilla with coconut extract if you like.
- Make chai pumpkin ice cream: Rather than adding pumpkin pie spice, you can add chai flavours instead. To do this, add some chai spice mix into the ice cream mixture. It includes many of the pumpkin pie spices along with black pepper and star anise for a bolder taste.
Storage
As with other types of ice cream, this no-churn pumpkin ice cream recipe will keep in the freezer for a few months. However, it is unlikely it will last that long.
Simply cover the freezing container tightly with plastic wrap or a sealable bag to prevent freezer burn. You could also use a container with a lid for the ice cream to help protect it as well.
Top Tip
When blending up the dates in the blender, add a little water at a time until it becomes a smooth paste. Adding only a little water at a time will ensure the mixture doesn't become too fluid, while still making sure you add enough to help the dates become a paste.
FAQ
Is vegan ice cream healthier than regular ice cream?
Vegan ice cream, like this no-churn vegan pumpkin ice cream, can be healthier as it often excludes dairy and incorporates natural sweeteners, making it suitable for those with dietary restrictions.
How do you make no-churn ice cream without an ice cream maker?
This recipe uses whipped coconut cream as a base, sweetened with date paste and flavored with pumpkin and pumpkin spice. No ice cream maker is required for this delicious dairy-free treat.
What is the secret to the creaminess of this vegan pumpkin ice cream?
The whipped coconut cream and the addition of date paste contribute to the creamy texture of this dairy-free pumpkin ice cream, making it luscious and satisfying.
Can you substitute ingredients in this vegan pumpkin ice cream recipe?
Yes, you can adjust the recipe to your liking. For example, you can experiment with different sweeteners or try alternative spices to customize the flavor to your preference.
How long does it take to prepare this no-churn vegan pumpkin ice cream?
This recipe can be prepared relatively quickly, especially since it doesn't require an ice cream maker. The preparation time is minimal, and the result is a delightful seasonal treat that can be enjoyed by anyone, including those with dietary restrictions.
What does pumpkin pie ice cream taste like?
Pumpkin pie ice cream has a spiced flavour, similar to this pumpkin ice cream. However, it sometimes has chopped pie crust or graham crackers as well. The crust or graham crackers give the ice cream texture to counter the velvety texture of the ice cream.
What can I pair with pumpkin ice cream?
Pumpkin ice cream is perfect on its own. However, you could serve it with apple crumble or pie, or even have it as a sundae. If serving it as a sundae, feel free to go as decadent as you like with chocolate and caramel sauce, sprinkles, and whipped coconut cream.
Where can I find pumpkin pie spice?
Pumpkin pie spice is relatively east to find in the spice aisle of most grocery stores. However, if you already have cinnamon, nutmeg, ginger, and cloves on hand, you could easily make your own at home.
Can I use homemade pumpkin puree rather than canned?
Yes, while canned puree offers convenience, you could use homemade pumpkin puree instead. Simply place the puree in a fine-mesh strainer set over a bowl to allow the extra moisture to strain out before using it in the ice cream recipe.
Looking for other recipes like this? Try these:
- Pumpkin Spice Frappuccino Recipe
- Coconut Flour Pumpkin Mug Cake
- Pumpkin Energy Bites Recipe
- Salted Caramel Ice Cream - Vegan, Paleo
Dairy-Free No Churn Pumpkin Spice Ice Cream
5 from 1 vote
This no-churnVegan Pumpkin Ice Cream is made with whipped coconut cream, sweetened with dates, and seasonally flavored with pumpkin and pumpkin spice.
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes mins
Cook Time 0 minutes mins
Freezing Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Dessert
Cuisine American
Servings 7 servings
Calories 262 kcal
Ingredients
- 1 can coconut cream 14 oz; or coconut milk, chilled overnight
- 7 ounces dates pitted
- ⅓ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Soak the dates in hot water for about 10 minutes, then puree in a food processor. Add a little water at a time as needed until smooth and creamy.
Open the can of coconut cream and scoop out solidified cream from the top. Whip with a hand mixer until fluffy.
Add half of the date paste, the pumpkin puree and spice, vanilla and salt and mix to incorporate. Taste the mixture for sweetness and add more date paste if needed; * see Notes.
Spread the ice cream mixture into a container like a loaf pan and freeze for at least 4 hours to solidify. For more of a mousse texture you can serve it after about 2 hours.
Take out the vegan pumpkin ice cream approx. 20 minutes before serving. This will make scooping much easier.
Optionally, add pecans or walnut for some crunchy texture.
Try some instant espresso powder in the mix will produce more of a pumpkin spice latte flavor.
Notes
*coconut milk will produce less cream and not as much sweetener will be required. I used coconut cream and added almost all of the date paste.
Nutrition
Nutrition Facts
Dairy-Free No Churn Pumpkin Spice Ice Cream
Serving Size
1
Amount per Serving
Calories
262
% Daily Value*
Fat
19
g
29
%
Saturated Fat
16
g
80
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Sodium
87
mg
4
%
Potassium
386
mg
11
%
Fiber
4
g
16
%
Sugar
18
g
20
%
Protein
3
g
6
%
Vitamin A
1819
IU
36
%
Vitamin C
2
mg
2
%
Calcium
22
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pumpkin ice cream, Vegan Pumpkin Ice Cream
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Reader Interactions
Comments
Paul
Hey I was curious about the coconut cream/milk.
The part about scooping off the top. Do I only use the solidified top part I scoop out and not the whole can?
And do I only need to chill it if its coconut milk but not for cream?Reply
Regina
Yes only use the solidified part of a can of coconut milk. With coconut cream there is usually very little water that separates so I don't bother. And yes, to be able to separate the cream from the water you need to chill the coconut milk. (Since I don't separate coconut cream I don't chill it).
Reply
Demeter | Beaming Baker
What a perfect fall treat!! You've just combined two of my favorite fall things: pumpkin and ice cream!! YUM!Reply
Regina
Right! Who says ice cream season ends once fall starts 🙂
Reply
Alyssa Tan
Will this work with lite coconut milk?
Reply
Regina
Hey Alyssa, this recipe only uses the coconut cream that solidifies when chilling coconut milk. I believe there just is too little cream in lite coconut milk.
Reply
Brianna @Flippin' Delicious
Not only does this Pumpkin Spice Ice Cream look amazing, but I love that it is dairy-free and refined sugar free too! I'd love for you to share it on my link party, Savoring Saturdays. I'm one of 4 bloggers who host it and we are all gluten-free and allergy friendly. Your recipes would be the perfect fit! We pin and comment on every post, plus I personally share all the posts I highlight on Facebook and Twitter. The party is still happening, and ends on Monday night. Hope to see you stop by!
Reply
Regina
Thanks Brianna, I'll check it out.
Reply
Vicky
I used to be an all time pumpkin hater but a few years ago all of that completely changed - now I want pumpkin everything. Loving this ice cream and that is it vegan and no churn. Hope you enjoyed your trip to Cambodia - my boyfriend and I were over there in May of 2013 - loved it!
Reply
Regina
When we first came to Canada from Europe I couldn't understand how people would eat pumpkin in dessert. I am still not the biggest fan of pumpkin pie (something about the texture) but I love it on almost everything else now. It's so great to bake with. We LOVED exploring Angkor Wat in Cambodia.
Reply
jacquee | i sugar coat it!
Hey Regina!! This looks absolutely YUMM!! I see up top that you have the e-book out - a big congrats!!! Hope you are all enjoying your Cambodia vacation.
Reply
Regina
Thanks so much Jacquee. Cambodia was fun and relaxing!
Reply
