Easy Homemade Pumpkin Ice Cream

This easy and homemade pumpkin ice cream is a perfect treat for the fall season. It is vegan, dairy-free, and gluten-free.

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Prep Time 10

Chilling Time 6

Total Time 6 10

Course Dessert

Cuisine Vegan

Calories 1227 kcal

Ingredients

Plant-based ingredients:

2 cups coconut milk refrigerated, full fat
8 oz pumpkin puree can be homemade or store-bought
3 oz. maple syrup pure
2 tsp vanilla extract
1/8 tsp kosher salt
1/2 tsp cinnamon ground
1/4 tsp nutmeg ground
1/8 tsp ginger ground
1/8 tsp cloves ground
1/8 tsp allspice ground
pecans optional topping

Instructions

Whip up the ingredients!

Prepare a loaf pan and set it aside.
In a mixing bowl, toss to combine all ingredients except for full-fat coconut milk. Stir well until everything is incorporated.
In a separate bowl, using a hand mixer beat the full-fat milk until smooth and creamy.
On a prepared loaf pan, pour all the mixture and mix well until incorporated. Refrigerate for 5-6 hours.
Serve with pecans and sprinkle with ground cinnamon.

Nutrition

Calories: 1227kcalCarbohydrates: 91gProtein: 12gFat: 97gSaturated Fat: 86gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 370mgPotassium: 1676mgFiber: 7gSugar: 60gVitamin A: 35301IUVitamin C: 14mgCalcium: 248mgIron: 18mg

Keyword dairy-free, plant-based, pumpkin ice cream, vegan ice cream, vegetarian meal

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