Description
This vegan pumpkin spice ice cream is a creamy, dairy-free treat that perfectly captures the warm, cozy flavors of fall. Made with full-fat coconut milk and pumpkin purée, sweetened with maple syrup and spiced with cinnamon, nutmeg, and cloves, this frozen dessert is both indulgent and plant-based.
Ingredients
Ice Cream Base
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup pumpkin purée
- ½ cup maple syrup
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Blend Ingredients: Combine the coconut milk, pumpkin purée, maple syrup, cinnamon, nutmeg, cloves, vanilla extract, and a pinch of salt in a blender. Blend until the mixture is smooth and well combined.
- Chill Mixture: Place the blended mixture in the refrigerator and chill for at least 1 hour. This helps to ensure a smoother texture when churning.
- Churn Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container and freeze for 3 to 4 hours or until fully firm and scoopable.
Notes
- If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir vigorously every 30 minutes to break up ice crystals until the ice cream is set.
- For an extra indulgent touch, top your pumpkin spice ice cream with toasted pecans or a dollop of coconut whipped cream.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert / Frozen Treat
- Method: Churning / Freezing
- Cuisine: American
