I finally perfected a Dairy Free Pumpkin Ice Cream that fits paleo and vegan diets, and I’m sharing the surprisingly simple recipe behind it.

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I never thought pumpkin could chill this well, but after playing with pure pumpkin puree and full fat coconut milk I got curious. It tastes like fall in a bowl but not cloying, and it’s surprisingly light.

I’m talking Dairy Free Pumpkin Ice Cream that also happens to be Vegan Pumpkin Ice Cream for anyone who wants the season without dairy. It’s one of those recipes you tell your friends about, then they ask for the secret, and you sort of shrug because it feels too simple.

Try it when you want something cool and pumpkiny, trust me you’ll be surprised.

Ingredients

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pumpkin puree: Rich in fiber and beta carotene, adds velvety body and natural mild sweetness
Coconut milk: Full fat makes it silky and creamy, mostly saturated fat for richness
Maple syrup: Pure maple gives warm sweetness and minerals, adjustable sweetness level
Raw cashews: Optional but adds creaminess and protein, modest carbs and healthy fats
Pumpkin pie spice: Blend of cinnamon nutmeg ginger, adds warm cozy spice without sugar
Arrowroot starch: Helps thicken gently, gives a scoopable texture without freezer ice crystals
Vanilla extract: Rounds flavors and amplifies sweetness, small splash makes a big difference
Lemon juice: Optional bright acid, cuts richness and wakes up the pumpkin flavor

Ingredient Quantities

1 15-oz can (425 g) pure pumpkin puree, not pumpkin pie filling

2 (13.5 oz) cans full-fat coconut milk, chilled

1/2 cup pure maple syrup use more if you like it sweeter

1/2 cup raw cashews, optional for extra creaminess

1 1/2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon fine sea salt

1 tablespoon arrowroot starch or cornstarch, optional to help thicken

2 teaspoons pure vanilla extract

1 teaspoon lemon juice optional, brightens the flavor

How to Make this

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1. Chill the 2 cans of full fat coconut milk in the fridge overnight so the cream separates, and if using the cashews soak the 1/2 cup in hot water for 15–30 minutes to soften then drain.

2. Scoop the thick coconut cream from the top of the cans into a blender, reserve the thinner liquid or use a little of it if needed to blend, add the drained cashews if using and blend until very smooth and creamy.

3. In a medium saucepan whisk together the 15-oz can pumpkin puree, 1/2 cup maple syrup, 1 1/2 tsp pumpkin pie spice, 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg and 1/4 tsp sea salt until uniform.

4. Make a slurry with the 1 tablespoon arrowroot starch (or cornstarch) and about 2 tablespoons cold water or a little of the reserved coconut liquid; whisk the slurry into the pumpkin-spice mix.

5. Warm the pumpkin mixture over medium heat, stirring constantly until it just thickens and becomes glossy, about 2–4 minutes, do not boil hard or the coconut cream may separate; remove from heat and stir in 2 tsp vanilla extract and 1 tsp lemon juice if using.

6. Let the pumpkin base cool slightly then pour it into the blender with the coconut/cashew cream, blend until totally smooth and taste for sweetness or spice, add more maple syrup or spice if you want.

7. Chill the full mixture in the refrigerator until very cold, at least 2 hours or overnight, colder mix churns better so don’t skip this.

8. Churn in an ice cream maker according to the maker’s instructions until it reaches soft-serve consistency (about 20–30 minutes), then transfer to a freezer-safe container, press parchment on the surface and freeze 3–4 hours to firm up.

9. No ice cream maker option: pour into a shallow metal pan, freeze 45–60 minutes then vigorously stir or whip with a fork/hand mixer to break ice crystals, repeat every 30–45 minutes until creamy and scoopable (3–4 hours total), or blitz frozen chunks in a food processor for a quicker finish.

10. Let the finished ice cream sit 5–10 minutes at room temp before scooping for easier serving, store in a tightly sealed container in the freezer up to about 1 week for best texture.

Equipment Needed

1. High speed blender or regular blender for the coconut/cashew cream
2. Medium saucepan to cook the pumpkin spice base
3. Whisk for smoothing the pumpkin and the slurry
4. Measuring cups and spoons for syrup, spices and starch
5. Spatula and wooden spoon to stir and scrape the blender/saucepan
6. Ice cream maker (if you dont have one: shallow metal baking pan + fork or hand mixer, or a food processor for blitzing)
7. Can opener for the coconut and pumpkin cans
8. Parchment paper and an airtight, freezer-safe container for storing the ice cream

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling has added sugar and spices so the flavor and texture will be off. Use plain canned pumpkin puree only.

Do I have to chill the coconut milk first?

Yes. Chill the cans overnight so the thick cream separates from the water. Scoop the solid cream for a much creamier ice cream.

Can I make this without an ice cream maker?

Yep. Blend everything smooth, freeze in a shallow container and stir vigorously every 20 30 minutes as it firms to break up ice crystals. Using raw cashews helps make it extra smooth.

How do I keep the ice cream from getting icy or too hard?

Use full fat coconut milk, optional soaked cashews, and a little arrowroot or cornstarch (dissolve in warm coconut milk first) to stabilize. A splash of alcohol like vodka also softens freezing but is optional.

Is this recipe nut free?

It can be. The cashews are optional for creaminess. For a nut free version skip them or swap in sunflower seed butter, just note the flavor will change a bit.

How long will it keep and how do I scoop it?

Stored airtight it stays good for about 2 to 3 weeks, best within 1 to 2 weeks. Let it sit at room temp 5 to 10 minutes then scoop, or warm your spoon under hot water for cleaner scoops.

Dairy Free Pumpkin Ice Cream Recipe Substitutions and Variations

Canned full-fat coconut milk: if you’re allergic to coconut or want a milder taste, swap with 1 1/2 cups cashew cream (soak 1/2 cup raw cashews for 2–4 hrs, blend with 1 1/2 cups water until silky) plus 1/2 cup unsweetened oat milk. Youll lose a bit of coconut flavor but the texture stays rich.
Pure maple syrup: use agave nectar or brown rice syrup 1:1 for same sweetness, or honey 1:1 if youre not vegan; for a less liquid option try 3/4 cup coconut sugar dissolved with 2 tbsp warm water.
Raw cashews (optional): for a nut-free creaminess use 1/2 cup soaked sunflower seeds, or use 1/2 cup silken tofu (blends super smooth), or swap with 1/2 cup blanched almonds if you prefer a different nut note.
Arrowroot starch or cornstarch: replace with 1 tablespoon tapioca starch, or use 1/8 to 1/4 teaspoon xanthan gum (sprinkle while blending, dont overdo it), or omit and chill longer before churning to let it firm up naturally.

Pro Tips

1. Chill everything good. Put the coconut milk, your blender jar and even the ice cream maker bowl in the fridge or freezer ahead of time. Cold stuff keeps the coconut cream from splitting and makes the churned ice cream much smoother.

2. If you want super silk texture, soak the cashews until they’re really soft then blend them with the thick coconut cream for a long time, scrape the sides, blend again. If your blender struggles, press the mix through a fine mesh or use a high speed blender, otherwise you’ll feel gritty bits later.

3. Make the starch slurry with cold coconut liquid not hot water and whisk it in slowly, then heat the pumpkin gently until it just thickens and looks glossy. Do not let it boil hard or the coconut can separate, and cool the pumpkin mix quickly in an ice bath before combining with the coconut cream so it stays smooth.

4. Chill the full mixture until very cold before churning, and after churning press plastic right on the surface and freeze at least a few hours. For scoopable texture straight from the freezer add a tablespoon of light corn syrup or a splash of rum or vodka to the base before freezing it, or let scoops sit 5 to 10 minutes at room temp then re-whip briefly if it’s gotten too firm.

Dairy Free Pumpkin Ice Cream Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I finally perfected a Dairy Free Pumpkin Ice Cream that fits paleo and vegan diets, and I'm sharing the surprisingly simple recipe behind it.

Servings

servings

Calories

340

kcal

Equipment: 1. High speed blender or regular blender for the coconut/cashew cream
2. Medium saucepan to cook the pumpkin spice base
3. Whisk for smoothing the pumpkin and the slurry
4. Measuring cups and spoons for syrup, spices and starch
5. Spatula and wooden spoon to stir and scrape the blender/saucepan
6. Ice cream maker (if you dont have one: shallow metal baking pan + fork or hand mixer, or a food processor for blitzing)
7. Can opener for the coconut and pumpkin cans
8. Parchment paper and an airtight, freezer-safe container for storing the ice cream

Ingredients

1 15-oz can (425 g) pure pumpkin puree, not pumpkin pie filling
2 (13.5 oz) cans full-fat coconut milk, chilled
1/2 cup pure maple syrup use more if you like it sweeter
1/2 cup raw cashews, optional for extra creaminess
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
1 tablespoon arrowroot starch or cornstarch, optional to help thicken
2 teaspoons pure vanilla extract
1 teaspoon lemon juice optional, brightens the flavor

Directions

Chill the 2 cans of full fat coconut milk in the fridge overnight so the cream separates, and if using the cashews soak the 1/2 cup in hot water for 15–30 minutes to soften then drain.
Scoop the thick coconut cream from the top of the cans into a blender, reserve the thinner liquid or use a little of it if needed to blend, add the drained cashews if using and blend until very smooth and creamy.
In a medium saucepan whisk together the 15-oz can pumpkin puree, 1/2 cup maple syrup, 1 1/2 tsp pumpkin pie spice, 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg and 1/4 tsp sea salt until uniform.
Make a slurry with the 1 tablespoon arrowroot starch (or cornstarch) and about 2 tablespoons cold water or a little of the reserved coconut liquid; whisk the slurry into the pumpkin-spice mix.
Warm the pumpkin mixture over medium heat, stirring constantly until it just thickens and becomes glossy, about 2–4 minutes, do not boil hard or the coconut cream may separate; remove from heat and stir in 2 tsp vanilla extract and 1 tsp lemon juice if using.
Let the pumpkin base cool slightly then pour it into the blender with the coconut/cashew cream, blend until totally smooth and taste for sweetness or spice, add more maple syrup or spice if you want.
Chill the full mixture in the refrigerator until very cold, at least 2 hours or overnight, colder mix churns better so don't skip this.
Churn in an ice cream maker according to the maker's instructions until it reaches soft-serve consistency (about 20–30 minutes), then transfer to a freezer-safe container, press parchment on the surface and freeze 3–4 hours to firm up.
No ice cream maker option: pour into a shallow metal pan, freeze 45–60 minutes then vigorously stir or whip with a fork/hand mixer to break ice crystals, repeat every 30–45 minutes until creamy and scoopable (3–4 hours total), or blitz frozen chunks in a food processor for a quicker finish.
Let the finished ice cream sit 5–10 minutes at room temp before scooping for easier serving, store in a tightly sealed container in the freezer up to about 1 week for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.