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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.
We are currently on vacation in Cambodia, but as promised, I scheduled some of my most popular recipes from my collaboration with eBay to share with youwhile we are gone.
Like this DELICIOUS dairy-free no churn Vegan Pumpkin Ice Cream. Who would have known that you could make luscious, creamyvegan pumpkin ice cream without ice cream maker?
Update Aug 2016: I've since had the pleasure of trying aCuisinart Ice Cream Makerand if you like homemade (healthier) ice cream, it is totally worth the investment.
Reinventing What It Takes for Tasty Ice Cream
The most popular no-churn ice cream recipes I come across online depend on fluffy whipped cream combined with a can of sweetened condensed milk.
This sounds easy enough, but excludes anyone with lactose intolerance (or anyone who is avoiding dairy in general) from enjoying this treat.
Also, that sweetened condensed milk isn't exactly healthy. If you know my kitchen philosophy a little, it will be no surprise to you that I just HAD to try to make a healthier version ofpumpkin ice cream without an ice cream maker.
Date Paste Is the Secret Ingredient!
Thisvegan pumpkin ice cream recipeis based on whipped coconut cream. Ever since I discovered this luscious dairy-free version of whipped cream, I wondered how it would doas a no-churn ice cream base.
My initial plan was to combine the whipped coconut cream with my dairy-free sweetened condensed milk.
Then I came across the idea of using date paste. I love this idea since itrequires less time and planning ahead than homemade sweetened condensed milk.
Three Cheers for Pumpkin Everything
And fitting for the season, I just had to try adairy-free, vegan pumpkin ice creamversion. You'd think I'd be less pumpkin crazy now that we are in Thailand and I can't buy canned pumpkin puree. But isn't this how it always goes?
You want what you can't have! Well, I canhave pumpkin puree, but I have tomakeit myself actually.
It's all worth it though!
Naturally sweetened,dairy-free no-churn ice creamwith the wonderful seasonal flavor of pumpkin and spices. Nothing wrong with that.
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.
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Dessert
Cuisine American
Servings 7
Calories 233 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
233
% Daily Value*
Fat
7.4
g
11
%
Sodium
92
mg
4
%
Carbohydrates
45
g
15
%
Fiber
4.4
g
18
%
42
%
Protein
1.6
g
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Vegan Pumpkin Ice Cream
Tried this recipe?Please leave a comment below! Share a picture on social media with tag #leelalicious !
Pin Dairy-Free No Churn Pumpkin Spice Ice Cream recipe for later?
You can also churn the pumpkin coconut milk mixture (no need for chilling then) in one of these ice cream makers, for endlessly creamy and super smoothvegan pumpkin ice cream.
More Pumpkin Spice Goodness
For more delicious Pumpkin Spice recipe inspiration, check out these:
- Healthier Pumpkin Spice Frappuccino
- Coconut Flour Pumpkin Spice Mug Cake
- Pumpkin Energy Bites
Random Questions
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.
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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
