Dairy Free Pumpkin Ice Cream tastes rich and sweet like a cool, refreshing pumpkin pie. This recipe is free from dairy, gluten, grains, nuts, soy, and eggs. Naturally sweetened with Medjool dates and just a touch of maple syrup, it’s a delicious treat everyone can enjoy!
Fall will be here before we know it, but we’ve been having an incredible heat wave in Southern Ontario. Pumpkin ice cream seams perfectly appropriate as I write this. When Thanksgiving arrives, you can “wow” your guests with this special creamy pumpkin treat. Serve it with or without pumpkin pie. But don’t wait. You can make Dairy Free Pumpkin Ice Cream several times before Thanksgiving!
Homemade Dairy Free Pumpkin Ice Cream Recipe
While this recipe is suitable for all sorts of restricted diets, it’s not lacking in flavour. It has a pumpkin pie-like taste with the creaminess of ice cream that I think anyone would enjoy. Although I’m personally not a huge pumpkin fan, I quite like this dish.
Be sure to use pure pumpkin for this recipe and not pumpkin pie filling. I find canned pumpkin in the same section of my grocery store as the pie fillings.
The creamy richness of this Dairy Free Pumpkin Ice Cream comes from full fat canned coconut milk.
For the nondairy milk, I like to seek out coconut milk in a carton. The flavours blend beautifully with pumpkin. If your body doesn’t tolerate nuts or soy, it will obviously be essential for you to use coconut milk rather than a nut milk or soy milk.
How to Use an Ice Cream Machine
This homemade Dairy Free Pumpkin Ice Cream recipe is made in an ice cream machine (affiliate link*). I’ve learned a couple of interesting things about that process. Let me first explain that the machine works by constantly stirring the ingredients within a frozen bowl. As the mixture comes into contact with the frozen sides, it thickens up over half an hour or so.
Freeze your bowl.
Set your ice cream bowl into the freezer the night before you plan to make ice cream. If space allows, just store it there all the time. Then you can make ice cream whenever the craving hits! Wrapping your bowl in a plastic bag will keep it clean from any crumbs or debris that might fall and stick to it in the freezer.
Chill your ingredients.
Unless all of your ingredients were chilled when you started, put your mixture in the fridge for an hour or so to give it a head start on freezing.
Keep an eye on it.
Once the mixture is in my ice cream machine, it firms up in about half an hour. It’s important to keep an eye on your dessert around this time, so you remove it from the machine while it’s at it’s best. If you leave it too long, the frozen material in your ice cream machine bowl can begin to melt and your ice cream will start to soften again. This is especially critical in hot weather.
Here are a couple of other non dairy ice creams you’re sure to enjoy!
This is the ice cream machine that I use.
*Affiliate links provide you with the convenience of shopping directly through this website.
Pumpkin Ice Cream (Dairy Free)
- 3/4 cup coconut milk from carton, divided
- 1 tablespoon gelatine powder enough to thicken 2 cups liquid
- 1/4 cup boiling water
- 1 400 mL 13.5 oz can full-fat coconut milk
- 8 soft Medjool dates pitted
- 1/2 cup pure pumpkin puree
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- pinch ground cloves
- Sprinkle gelatine powder over 1/4 cup cold coconut milk from the carton. Add 1/4 cup boiling water and stir with a fork until gelatine is dissolved.
- Add remaining 1/2 cup coconut milk (from carton) and all other ingredients including the dissolved gelatine to blender. Puree until smooth. Chill in refrigerator for at least an hour.
- Remove mixture from refrigerator and process in ice cream maker with frozen bowl according to manufacturer’s directions, about 20 to 30 minutes.
- Serve immediately or divide into individual portions and store in freezer.