Pumpkin Pie Ice Cream Recipe- Dairy Free

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It’s starting to feel a little bit like fall here in Ohio! The pumpkins in my garden are turning orange, the apples are getting ripe and the nights are getting cooler and longer. All of those things mean fall is right around the corner! I love the fall season, the flavors, the bright colors, and the cool crisp feeling in the air. I’m also a fan of Halloween and all the fun parties, decor, recipe ideas and fun that come with it. The only thing I don’t like about fall is that it means winter is coming up quick!

I’ve been hungry for pumpkin so I thought I’d give my apple pie ice cream recipe a bit of a twist and make some  dairy free pumpkin pie ice cream with coconut milk. It turned out delicious! I absolutely have to share the recipe!

5.0 from 2 reviews

Pumpkin Pie Ice Cream Recipe- Dairy Free

 

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Prep time

35 mins

Total time

35 mins

 

Author: Linette Gerlach

Serves: 6 servings

Ingredients

• 1 cup canned (or fresh cooked) pumpkin puree
• ½ cup coconut sugar
• 1 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1 can coconut milk

Instructions

1. Add the coconut milk, the pumpkin puree, cinnamon, pumpkin pie spice and coconut sugar to a high speed blender.
2. Pulse the blender until all combined.
3. Add to your favorite ice cream maker and follow the directions, or alternatively add to a baking dish and place in the freezer.
4. If you place the ice cream in the freezer, stir about every 30 minutes until frozen.

3.2.2925

This pumpkin pie ice cream is super easy to make! I throw everything into my NutriBullet Blender and pulse it a few times. If you don’t have a high speed blender you can throw it in a bowl and use your hand mixer.

Then I add the mixture to my Cuisinart Ice Cream Maker and let it churn for about 20 to 30 minutes, or until it’s fairly solid. If you don’t have an ice cream maker, you can throw the mixture into a shallow pan and place it in the freezer, then stir every 30 minutes while it’s freezing.

Once my pumpkin pie ice cream is frozen I like to put it in 1/2 pint jars to freeze individual portions. It’s super easy to fill up the jars, add the lid and place them in the freezer. Then when I’m ready to have some ice cream I just pull out a jar, let it sit for about 10 minutes at room temperature and enjoy! Yum!

This pumpkin pie ice cream recipe is part of the Pinterest Party Halloween Blog Hop. I’m participating in. Check out all the other participants and their great posts.

Sept 1st – Steampunkery – Gothic Lolita Dresses

Sept 2nd – Kiki (Verde) Handmade – Pumpkin Spice Truffles

Sept 3rd – C’mon Get Crafty – 3 Easy “Funkin” Pumpkin Makeovers

Sept 4th – Glitter N Spice – Creepy Spider Ice Cream Sandwiches

Sept 5th – Creative Costume Ideas – Helpful Halloween Safety Tips

Sept 6th – Life is Sweeter By Design – Costume Ideas for Sisters

Sept 7th – Cousins In The Kitchen – Pumpkin Cheesecake

Sept 8th – Just Another Mom

Sept 9th – Momma Young At Home – Homemade Halloween Treat Bags 

Sept 10th – Home and Garden Cafe – That’s us! 🙂

Sept 11th – Homemade by Jade

Sept 12th – Living off Love and Coffee

Sept 13th – My Digital Creative

Sept 14th – TBA

Sept 15th – TBA