Dairy-Free Pumpkin Pie Ice Cream
 
Prep time
Total time
 
Please note that the Prep time is hands-on time only. Allow plenty of time for churning and chilling. Make sure to freeze the insert in your ice cream maker for at least 24 hours in advance, if required by the directions.
Author:
Recipe type: Dessert
Cuisine: American
Serves: about 1¼ quarts
Ingredients
  • 1 (15-ounce) can pumpkin puree
  • 1 (14-ounce) can coconut milk (regular, full-fat)
  • 1 cup packed dark brown sugar
  • ¼ cup maple syrup
  • 2 tablespoons bourbon (optional; see post above)
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • Pinch black pepper
Instructions
  1. Add the pumpkin, coconut milk, brown sugar, maple, bourbon (if using), vanilla, cinnamon, ginger, cloves, salt, and black pepper to your blender. Puree until smooth.
  2. Refrigerate the mixture for 1 hour or more, or until cold.
  3. Process the mixture in your ice cream maker according to the manufacturer's directions.
  4. Transfer the ice cream to a freezer-safe container and freeze until solid, about 4 to 6 hours.
Notes
Not too keen on making a traditional pumpkin pie for Thanksgiving this year? Just make a batch of this ice cream, smooth it into a pre-baked graham cracker crust, and freeze until firm enough to slice. Perfect to make ahead of time, too!
Nutrition Information
Serving size: about ½ cup Calories: 219 Fat: 9.6g Saturated fat: 8.5g Carbohydrates: 33.1g Sugar: 28.8g Sodium: 73mg Fiber: 2.4g Protein: 1.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pumpkin-pie-ice-cream