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.
It’s that time of year again, friends.
When pumpkin takes over EVERYTHING and it’s so good and so perfect.
Let’s go over the goodness…
The wind starts having a little chill. The leaves start changing. The fireplaces start getting used again. Fall is simply perfection.
I love moments in each season, but Fall just seems to have the most special moments, you know?
Like how pumpkin spice takes over everything, from pumpkin spice lattes to pumpkin raisin bread to pumpkin cheesecakes to…ICE CREAM.
Yep. Ice Cream. I just had to. I’ve made a pumpkin frozen yogurt before, but I wanted to create a new way to enjoy pumpkin in a cool, creamy, frozen way.
Ding Ding Ding: Pumpkin Ice Cream!
HOW TO MAKE PUMPKIN ICE CREAM
This pumpkin ice cream is super easy to make. It doesn’t require an ice cream maker so no need to worry about that. If you’ve got a freezer and a big bowl, you’re set.
As for the ingredients, you need the following ingredients:
- coconut milk
- pumpkin puree
- pecans
- pure maple syrup
- vanilla extract
- pumpkin spice (basically a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
You probably already have these ingredients in your pantry so all you have to do is to learn how to make pumpkin ice cream.
But before that, let’s take some time and discuss the health benefits of pumpkin.
Is Pumpkin Ice Cream Healthy?
Yes, this pumpkin ice cream is very healthy. Besides being amazingly easy, this fresh pumpkin ice cream is ALL of the following:
- vegan
- gluten-free
- clean eating
- refined sugar-free
- dairy-free
- no churn
- what dreams are made of
Just to make this bowl-o-ice-cream-yumminess EVEN better, I top it with candied pecans.
Sounds amazing, right?
I’m glad you think so because I have even better news: they’re super easy to make. All you need is a fry pan, pure maple syrup, raw pecans, and about 10 minutes and POOF: candied pecans. To see exactly how to do it, click here for my recipe.
Then, come back and make this vegan pumpkin ice cream.
Then, go out and enjoy the Fall – it’s here and it’s wonderful!
SURPRISING HEALTH BENEFITS OF PUMPKIN?
I’m telling you, pumpkin is amazing. So amazing, in fact, that it’s a shame we use it more for decorating our houses during Halloween than for the nutritional powerhouse it actually is.
Pumpkin…
- is low in calories
- is highly nutritious
- is rich in vitamins (including vitamin C and vitamin A)
- is a great source of fiber
- contains beta-carotene
- contains potassium
How To Make Ice Cream Without an Ice Cream Maker
Wondering if you need an ice cream maker? The answer is Nope! Making homemade ice cream without an ice cream maker is actually a very easy thing to do – here are the steps for how to do it:
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Line a loaf pan with wax or parchment paper and then set aside.
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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.
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In a separate large mixing bowl, add a can of full fat coconut milk and beat using a mixer until soft peaks form.
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Add the whipped coconut milk to the pumpkin mixture, folding it in gradually, and stir gently until smooth. This will help make the ice cream thicker and creamier.
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Pour into the prepared loaf pan and then place in the freezer for 4-6 hours, or until solid enough to scoop.
Poof: you have got yourself a delicious bowl of homemade no-churn pumpkin ice cream. Depending on how long your ice cream has frozen, you may need to allow the ice cream to thaw on the counter for 5-15 minutes to soften enough to scoop.
Why Use Canned Coconut Milk (Versus Regular Coconut Milk)?
For this homemade pumpkin ice cream, I used full fat, canned coconut milk to get a creamy consistency and add more richness.
When you’re looking for it at the grocery store, I’m not talking about the coconut milk in the refrigerated section, I’m talking about the canned coconut milk — typically in the Asian section. There’s a big difference so please look for the canned, full-fat stuff, okay?
Canned full-fat coconut milk is practically canned magic – and can be used in so many ways. Like this whipped cream and these creamy steel cut oats and these creamsicles and these cheesecakes. <— OMG those cheesecakes!
Can I Use Canned Pumpkin Puree?
Yes, you can easily use canned pumpkin puree for this recipe — it does not have to be fresh. When you’re buying the canned puree, make sure it is just pure pumpkin, not pumpkin pie mix. Pumpkin pie mix also contains sweeteners and spices, which we don’t want. Ideally, organic 100% puree is what will work best.
If you have about an hour, however, I totally recommend making your own pumpkin puree. It’s crazy simple to make and adds so much flavor and goodness, compared to canned pumpkin puree. I’ll explain to you in a bit how to do it.
More Healthy Pumpkin Recipes
After you make this pumpkin ice cream and have your own pumpkin puree on hand, you’ve gotta try out these other delicious and perfect-for-Fall pumpkin recipes from the blog:
- Perfect Pumpkin Chocolate Chip Muffins (Easy low sugar muffin recipe!)
- How to Make Pumpkin Puree
- One Bowl Healthy Pumpkin Bread
- 5-Minute Pumpkin Pie Overnight Oats
- Homemade Healthy Pumpkin Spice Latte Recipe
- Apple Pumpkin Bread
- Pumpkin Frozen Yogurt with Candied Pecans
You’re welcome. 🙂
15-Minute Pumpkin Ice Cream Recipe Video
15-Minute Pumpkin Ice Cream Without An Ice Cream Maker
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.
- 1 13.5 oz can full fat coconut milk, (refrigerated)
- 1 cup pumpkin puree ((can be fresh or canned))
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/8 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp ground allspice
- candied pecans, (optional topping)
- 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.
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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.
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I like to sprinkle some candied pecans over the top with this delicious pumpkin ice cream all Fall long.
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.
This post contains affiliate links for products I use regularly and highly recommend.
The post 15-Minute EASY Pumpkin Ice Cream | No-Churn, Vegan, GF, Dairy-Free appeared first on A Sweet Pea Chef.
* This article was originally published here
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