Ice cream is always good in my book, but this homemade dairy free coconut pumpkin ice cream is divine. You can make this treat low sugar by substituting stevia or monk fruit for coconut sugar.
Pumpkin ice cream is my favorite Fall ice cream flavor. I love to serve it with coconut flour cake when I have company. This recipe is super easy to make and uses full fat coconut milk making it dairy free!
Coconut milk pumpkin ice cream ingredients + tips and substitutions
The ingredients you’ll need are:
- 2 cups full fat coconut milk.
- 1 1/2 cups pumpkin puree
- 1 cup coconut sugar
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- pinch of salt
A couple of things to keep in mind:
Before you get started you’ll need to have cans of COLD full fat coconut milk. I refrigerated my coconut milk the day before to ensure it was nice and cold prior to making this. You’ll also need an ice cream machine. If you don’t have an ice cream machine you can still make this, it just takes a little more work.
To make this recipe Keto friendly: You’re most of the way there already, because pumpkin and coconut milk (your main ingredients) are keto-friendly. I’d recommend substituting the coconut sugar for another sweetener, maybe honey (unless you’re trying to keep it vegan) or maple syrup. (You can also use other Keto sweeteners according to your own preferences!)
If you don’t have pumpkin puree on hand: You can use pumpkin extract – I find that something is lost when you don’t use the real thing, but it’ll still be a great ice cream.
Alternatives to coconut milk: If you have coconut cream on hand instead, that’s the ideal coconut milk substitute. If not…
If dairy-free isn’t a priority, I’d use half-n-half; if you want to keep it dairy-free, almond or cashew milk will probably serve you best.
How to make coconut milk pumpkin ice cream
First, gather your ingredients (see above). And from there…it’s really simple to make this delicious coconut milk pumpkin ice cream:
- Mix the coconut milk and pumpkin puree together in a bowl.
- Add remaining ingredients and stir until combined.
- Pour this mixture into an ice cream maker.
- Finally, follow the manufacturer’s instructions to make your ice cream.
That’s it!
Now, if you don’t have an ice cream maker, you can instead pour the mixture into a deep stainless steel baking dish and freeze for 45 minutes. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have a hand held mixer or blender, use one of those. Repeat this process for 2 to 3 hours, or until frozen.
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Coconut Milk Pumpkin Ice Cream
This delicious coconut milk pumpkin ice cream is a seasonal favorite! (And super easy to make.)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 quart 1x
Ingredients
- 2 cups full fat coconut milk. Make sure your coconut milk is cold before making this recipe.
- 1 1/2 cups pumpkin puree
- 1 cup coconut sugar
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Mix coconut milk and pumpkin puree together in a medium bowl.
- Add remaining ingredients and stir until combined.
- Pour mixture into ice cream maker.
- Follow manufactures instructions to make your ice cream.
- If you don’t have an ice cream maker you can pour the mixture into a deep stainless steel baking dish and freeze for 45 minutes. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer.Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have a hand held mixer or blender, use one of those. Repeat this process for 2 to 3 hours, or until frozen.
