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    home » Recipes » Desserts

    Homemade Creamy Pumpkin Ice Cream

    Published: Oct 6, 2021 •Modified: Oct 6, 2021 by mikecleavenger • This post may contain affiliate links, which can earn us a commission •

    Jump to Recipe Print Recipe

    This homemade creamy pumpkin ice cream is just what fall ordered! So how did we make a creamy ice cream that is dairy-free and eggless? Stick around to find out!

    overhead shot of homemade creamy pumpkin ice cream with an ice cream scoop this recipe
    pumpkin ice cream scoops

    I am not one for consuming a lot of spiced ice creams, but around Halloween, I get a craving for pumpkin ice cream that lasts through Thanksgiving.

    The trickiest part of making a great pumpkin ice cream is enhancing it with spice versus ruining it with spice.
    For pumpkin pie spice you want a firm spice flavor and aroma, similar to a pumpkin pie, but not overdone.

    You can use pumpkin pie spice from the store or make one yourself. Jump down to the FAQ to learn how to make your own homemade pumpkin pie spice!

    I have found a perfect ice cream base that is dairy-free and eggless. In a blender, we combine raw cashews, coconut milk, maple syrup, and highlight pumpkin. This ice cream base will work with any flavor profile!
    You will be amazed just how creamy and delicious this ice cream is! Let me know in the comment section how you like it!

    Jump to:
    • why is this homemade creamy pumpkin ice cream so good?
    • Ingredients
    • How to make my homemade creamy pumpkin ice cream
    • Substitutions
    • Storage
    • Pro Tips
    • More dessert recipes
    • 📖 Recipe

    why is this homemade creamy pumpkin ice cream so good?

    • Coconut milk is blended with raw cashews to make this ice cream dairy-free
    • The perfect amount of warming spices showcase the classic pumpkin pie flavor
    • Maple syrup replaces granulated sugar to make this recipe refined-sugar free

    Ingredients

    homemade creamy pumpkin ice cream ingredients
    pumpkin ice cream ingredients
    • Cashews - make sure to use raw and unsalted cashews
    • Coconut milk - only use full-fat coconut milk. The higher fat content makes this recipe so creamy
    • Maple syrup - I like to buy mine at Costco. It's high-quality maple syrup.
    • Vanilla - Pair very well with maple syrup and pumpkin
    • Pumpkin - Use 100% pumpkin with no spices added
    • Pumpkin Pie Spice - Blend of cinnamon, ginger, cloves, and nutmeg
    • Salt - For flavor!

    How to make my homemade creamy pumpkin ice cream

    • all ingredients in blender
    • blend

    1. In a high-speed blender combine coconut milk, cashews, pumpkin, vanilla, spices, maple syrup, and salt.

    2. Blend on high for 45 seconds, or until the ice cream base is smooth.

    • ice cream maker
    • churn

    3. Transfer the smooth ice cream base to a frozen ice cream bowl attachment. In this case, I am using the KitchenAid ice cream attachment.

    4. Churn for 20 minutes or until the pumpkin ice cream looks thick and creamy

    • transfer to air-tight container
    • freeze

    5. Transfer ice cream into an airtight container. I like to use bread loaf pans that I wrap thoroughly with plastic wrap.

    6. Freeze the ice cream for at least 8 hours before serving. Enjoy

    Hint: Be mindful of how much pumpkin pie spice you use. A little bit goes a long way and can overpower the flavor.

    Substitutions

    • Dates - Following the Whole30 diet? Swap out the maple syrup for fresh dates. Used ¼ cup of chopped dates, and blend thoroughly with the coconut milk.
    • Butternut Squash - Make a butternut squash puree if you can't get your hands on canned pumpkin. Peel, chop, and steam the squash until tender. Blend in a high-speed blender or food processor until smooth.
    • Almond milk - don't like coconut milk? Replace with the same amount of almond milk.
    homemade creamy pumpkin ice cream with a stick of cinnamon
    pumpkin ice cream with cinnamon

    Storage

    Place ice cream into an air-tight container and freeze. Homemade ice cream can last for 1-2 weeks in the freezer. Worry not, this recipe is so delicious, and it will only last a few days.

    Freezing ice cream into smaller sealed containers can prolong the shelf life. Smaller containers mean less ambient air, preventing freezer burn.

    Pro Tips

    • Make your pumpkin puree. Canned pumpkin can be hard to come by during the holiday season. If you can get your hands on PUMPKIN PIE PUMPKINS, do it! Cut pumpkins in half to remove seeds and roast in a 350-degree oven for 1 hour. Peel away skin and puree in a food processor or blender.
    • Pumpkin pie spice is easy to make. The advantage of making your spice blend is having control of the freshness and spices. Mix 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ¼ teaspoon allspice.
    • Blend until smooth. Cashew and coconut milk combine to create a creamy texture. Tiny bits of cashews are not welcome here.
    • Freeze all ice cream attachments. Everything thing needs to be ice cold to churn ice cream.
    • Store ice cream in an air-tight container. Freezer burn is the number one enemy to ice cream. Smaller air-tight containers can prolong the life of ice cream.
    homemade creamy pumpkin ice cream scoop
    pumpkin ice cream scoop
    What goes well with pumpkin ice cream?

    Almonds, walnuts, and pecans add a wonderful crunch. Unsweetened chocolate chips or chunks will please any chocolate lover.

    Is canned pumpkin really canned pumpkin?

    Canned pumpkin is a mixture of winter squashes like butternut, golden delicious, and Hubbard. Making your own pumpkin puree is a great option. Be sure to use pumpkin pie pumpkins for the best flavor.

    What is in pumpkin pie spice?

    Combination of the holiday warming spices that are so delicious around the holidays. Cinnamon, ginger, nutmeg, allspice, and cloves.

    More dessert recipes

    • Mint Chocolate Chip Ice Cream
    • Smoothie Bowl Recipe
    • Healthy Pumpkin Muffins

    📖 Recipe

    homemade creamy pumpkin ice cream

    Homemade Creamy Pumpkin Ice Cream

    mikecleavenger
    My homemade creamy pumpkin ice cream will satisfy your deepest pumpkin cravings!  This recipe is dairy-free, refined sugar free, paleo, and vegan-friendly.  
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Dessert
    Cuisine American
    Servings 8 servings

    Ingredients
      

    • 1 can coconut milk
    • ¾ cup cashews raw
    • ¾ cup maple syrup
    • ½ pumpkin puree
    • ½ teaspoon salt
    • ½ teaspoon vanilla extract
    • 2 teaspoons pumpkin pie spice

    Instructions
     

    • 24 hours before making ice cream freeze your ice cream maker bowl.
    • In a blender combine coconut milk, cashews, maple syrup, pumpkin, salt, vanilla, and spices.
    • Blend on high for 1 minutes or until smooth.  
    • Transfer ice cream base into the ice cream maker bowl.  Churn for 20 minutes or until thick and creamy.
    • Transfer to a loaf pan or air-tight container and freeze for at least 8 hours.

    Notes

    This recipe is packed full of pumpkin pie flavor!  If you don't like intense flavors decrease the amount of pumpkin pie spice.
    Recipe adapted from whatgreatgrandmaate, which I have tweaked over the years.
    Keyword frozen dessert, ice cream, paleo pumpkin ice cream, pumpkin, pumpkin ice cream, pumpkin pie spice
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on instagram. Tag @thefrizzledleek and hashtag it #thefrizzledleek.

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    I'm a chef, husband, and father of two beautiful girls. The Frizzled Leek is a blog about getting families back in the kitchen. Here you won't just follow recipes, you will be developing your cooking skills too!

    More about me →

    Trending Recipes

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    My Latest Recipes

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