Dairy-Free Pumpkin Pie Ice Cream
Prep time
Total time
Please note that the Prep time does not include churning and freezing times.
Serves: 6 servings
  • 1 15-ounce can pumpkin puree
  • 1 14-ounce can regular full-fat coconut milk
  • 1 cup dark brown sugar, packed
  • ¼ cup maple syrup
  • 2 tablespoons bourbon
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Pinch black pepper
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  1. Okay, now this is a real tough recipe, so are you ready? Take all of the ingredients, and mix them together in a big bowl until smooth and homogeneous.
  2. Chill in the refrigerator if not already cold. Then process in your ice cream machine as per the manufacturer’s instructions.
  3. Transfer into an air-tight container and freeze until solid before serving.
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!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/soy-free-dairy-free-pumpkin-pie-ice-cream