Pumpkin-Ice-Cream-NEW1We are having a very warm Indian Summer here in Northern California.  Even though it is October, it doesn’t feel like Fall at all.  I am still eating homemade ice cream almost every night.  It was in the mid 80’s all last week and I had to use an air conditioner all week in my office which is really unusual! I wanted to make something that was more appropriate for Fall so I came up with this recipe for Dairy Free Pumpkin Pie Ice Cream.  You might want to PIN this and make it for Thanksgiving.  You’ll need a couple of small pumpkins that you can scoop out and use as serving dishes.


Dairy Free Pumpkin Pie Ice Cream

Dairy Free Pumpkin Pie Ice Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
This Dairy Free Pumpkin Pie Ice Cream Recipe is perfect for Fall.
  • 2 cans of Coconut Milk
  • 2 cups of Canned Pumpkin
  • ½ cup Birch Xylitol (like this) or Raw Honey (like this)
  • 2 teaspoons Allspice
  • 2 Tablespoons of Vodka (optional)
  • 4 small Pumpkins for serving containers
  1. Cup the tops of the pumpkins and scoop out the insides
  2. Place the coconut milk, pumpkin, sweetener, allspice and vodka if you are using it in a blender.
  3. The vodka helps the ice cream to freeze to a better consistency. If you don't want to use it, only make the amount you are going to eat because it won't freeze well without the vodka.
  4. Blend until smooth.
  5. Pour into a ice cream maker (I have this one and LOVE it)
  6. Turn on the ice cream maker.
  7. It should take around 15 minutes.
  8. It is done when it forms the consistency of a soft-serve ice cream.
  9. Spoon into pumpkin bowls.
  10. Serve and Enjoy!


2 Thoughts on “Dairy Free Pumpkin Pie Ice Cream

  1. Thanks, this looks like a great recipe and I love seeing it inside the pumpkin!!! That’s one my kids have never seen before and they’d love that presentation! 🙂

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