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!
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Pumpkin Pie Ice Cream
Sugar-free, dairy-free, and vegan Pumpkin Pie Ice Cream
- Total Time: 40 minutes
- Yield: 12 Servings 1x
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.
- Prep Time: 40
- Category: Desserts
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
Can this be made without an ice cream machine? Thanks.
Hi Regina,
We tested the pan method, stirring about every 30 minutes, and it fell flat of expectations. Since its paddle agitates the mixture constantly, the ice cream machine creates superior richness and an ultra creamy soft serve consistency that firms up to a scoopable hard pack after freezing for about an hour. This is when the ice cream is at its best. The baggie method may work better than the pan, but we have not tried it.
Hi, Planning to make but there’s no listing on the carb count??
THanks, Ileana
Hi Ileana,
We have yet to find consistent nutritional calculators. Rather than publish erroneous information, we prefer to let you run the calculations on your own, accounting for any substitutions you make along the way. Please see our FAQs for more information. https://fresh-out.com/faqs/