Dairy-Free Pumpkin Spice Ice Cream
This creamy Pumpkin Spice Ice Cream is the perfect sweet treat for fall! It’s rich, luscious, perfectly sweet, and packed with all the cozy pumpkin spice flavor you love. And the best part? It’s incredibly easy to make and can be made in a blender, ice cream machine, or Ninja Creami! Even better, this pumpkin spice ice cream is vegan and completely free of gluten, dairy, nuts, eggs, and grains, making it a delicious dessert that almost everyone can enjoy.
Ingredients
- 1 can coconut milk
- 1/2 cup pumpkin puree
- 6 tbsp brown sugar
- 1/2 tbsp vanilla extract
- 1 tsp pumpkin spice
- 1/2 tsp ground cinnamon
- pinch of sea salt
- chopped pecans (optional)
Instructions
Ice cream machine:
- Allow ice cream maker churn bowl to freeze for 24 hours prior to using.
- Blend all ingredients together in a blender for about 3 minutes, until smooth & creamy. Pour into ice cream maker and churn until done, according to ice cream maker directions. Pour into a freezer safe container & freeze for a few hours.
Blender:
- Blend all ingredients together in a blender for about 3 minutes, until smooth & creamy. Pour into a freezer safe container & freeze overnight.
- You can also enjoy it right away as soft serve! Sprinkling pecans on top is optional.
Notes
This recipe can easily double or triple for a larger quantity.
Ice cream maker vs blender: an ice cream maker will create a creamier consistency, however the blender directions will still get great results!
Store in an airtight container with a lid in the freezer for up to a few weeks. Let thaw for about 10 minutes before scooping.
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