Let us celebrate everything pumpkin. I’m currently loving gluten-free, dairy-free pumpkin recipes, which is why I’ve been making this vegan Pumpkin Ice Cream along with the pumpkin bars I shared earlier this week and the pumpkin pie muffins from last year. Pumpkin delivers a warm, cozy flavor that’s perfect for fall desserts, and it pairs especially well with warming spices like cinnamon, ginger, and nutmeg.
This pumpkin pie ice cream is a simple, flavorful fall treat that works well for Halloween or Thanksgiving, or any chilly evening when you want something rich and satisfying without dairy or gluten.
Pumpkin Pie Ice Cream
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Ingredients
- 1 can full-fat coconut milk
- 1 cup roasted pumpkin (or other squash)
- ¼ cup raw cashews
- ¼ cup honey (or another liquid sweetener of choice)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 pinch Celtic sea salt (or regular sea salt)
Instructions
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Combine the coconut milk, roasted pumpkin, cashews, and honey in a high-speed blender.
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Puree on high until the mixture is completely smooth and creamy, scraping down the sides as needed.
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Add the vanilla extract, pumpkin pie spice, and a pinch of salt, then blend briefly to incorporate.
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Pour the mixture into an ice cream maker and process according to the manufacturer’s directions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, see notes below for an easy no-churn method.
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Transfer to a freezer-safe container and freeze until firm, or serve right away for a softer texture.
Equipment
I hope you enjoy this quick, easy, and healthy frozen dessert. It’s naturally suited to gluten-free and dairy-free diets and can be adapted to your preferences. Below are some practical notes and variations that keep the recipe flexible while maintaining its pumpkin-pie character.
Notes and variations:
- Sweetener: Honey is suggested here, but you can use maple syrup, agave, or a sugar-free alternative if you prefer. Adjust the amount to taste depending on sweetness and pumpkin sweetness.
- Pumpkin: Use freshly roasted pumpkin, canned pumpkin purée, or another winter squash. Roasted pumpkin adds a deeper flavor; canned purée is convenient.
- Cashews: These add creaminess and body. If you need to avoid nuts, try substituting an extra 1/3 cup of coconut cream or silken tofu (if not avoiding soy) to maintain richness.
- No-churn method: If you don’t have an ice cream maker, freeze the blended mixture in a shallow container, stirring vigorously every 30 minutes for the first couple hours to break up ice crystals, until firm.
- Serving ideas: Top with a sprinkle of cinnamon, toasted pecans, a drizzle of maple syrup, or a dollop of coconut whipped cream for extra indulgence.
- Storage: Store in an airtight container in the freezer for up to 2 weeks for best texture. Let soften a few minutes at room temperature before scooping.
If you’re curious about other pumpkin desserts, I also make pumpkin chocolate chip cookies, paleo pumpkin pie, and paleo pumpkin bars—great options for continuing the pumpkin celebration.
- Pumpkin Chocolate Chip Cookies
- Paleo Pumpkin Pie
- Paleo Pumpkin Bars