We love all things pumpkin spice, because of course we do. No further explanation should be needed here, except to say that we have found a way to apply pumpkin and spice to dairy-free ice cream. Yay, team!Print
Sugar-free, dairy-free, and vegan Pumpkin Pie Ice Cream
- 2 cans full fat coconut milk
- 1 packed cup pumpkin puree
- 1/2 cup Lakanto Golden Sweetener
- 2 tbsp Lakanto Powdered Sweetener, packed and leveled*
- 1 tbsp Anthony’s Arrowroot Flour, packed and leveled
- 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla bean powder or paste (or pure vanilla extract)
- Pinch of salt
- Reserve 2-3 tablespoons of coconut milk and pour the rest into a medium saucepan with a heavy bottom. Heat over medium-low heat, and add sweeteners, cinnamon and pumpkin pie spice, salt, and pumpkin puree. Whisk frequently to prevent scorching. Once the sweetener has dissolved, turn heat to low, add the vanilla, and whisk.
- Place the arrowroot flour in a mug or measuring cup, and add the reserved coconut milk, one tablespoon at a time, stirring constantly to make a smooth slurry. Add 2-3 tablespoons of the warm mixture to the slurry, stirring constantly, then add the slurry mixture to the pan and whisk to combine thoroughly.
- Remove from heat and transfer to a heat safe bowl (preferably glass). Cool to room temperature, uncovered. Stir well and refrigerate, stirring every hour or so until mixture is cold throughout (cooling the mixture uncovered prevents condensation that can become ice crystals in the freezing process). Then cover and refrigerate at least 5-6 hours, or preferably, overnight.
- When ready to make ice cream, stir the refrigerated mixture well, transfer to ice cream maker (freeze paddle and bowl minimally overnight before using) and follow manufacturer instructions. Our entry-level Cuisinart took about 25 minutes. You don’t need a fancy high-end machine.
- Serve immediately for soft-serve consistency, freeze for about an hour for hard pack consistency.
- Coconut ice cream sets like a rock, so if you value your sanity, line a 9×9 pan with parchment paper and freeze in a level layer for 1- 1 1/2 hours (check after an hour), then remove from pan and use a large, sharp knife (run under hot water) to cut into 12 single-serve bars. Reuse the parchment in between stacked bars and store in a zip top bag with air removed. Built-in portion control and no jack hammer required.
Store in freezer up to a month (yeah, right).
*Before churning in ice cream maker, the mixture will taste overly sweet. Know that this significantly diminishes after churning. For less sweetness, start with one tablespoon of Lakanto Powdered Sweetener and work your way up.
Total time does not include chilling time.
Keywords: PUMPKIN SPICE, PUMPKIN PIE, ICE CREAM, COCONUT ICE CREAM, PALEO, LOW-CARB, SUGAR-FREE, DAIRY-FREE, VEGAN, VEGETARIAN, PLANT-BASED, GLUTEN-FREE, GRAIN-FREE, DESSERTS