Delicious vegan pumpkin ice cream is no churn and easy to make! Made with minimal ingredients! It will blow your mind!
Being vegan or dairy free doesn’t mean that you can’t have delicious tasting ice cream. You deserve to have amazing vegan desserts. This vegan pumpkin ice cream proves that!
I know that it may sound like an oxymoron, but ice cream isn’t synonymous with strictly dairy milk. You can actually make ice cream with a variety of different milks if you have an ice cream maker.
Today, however, we wanted to share with you a no churn vegan ice cream. You will be mind blown at how easy it can be to make delicious, creamy, amazing dairy free/vegan ice cream in your home without lugging out another appliance.
And it’s just in time for pumpkin season!
Some people can eat ice cream any time, but this is also nice for those people who don’t really have a fall, colder season, but still want to enjoy all those pumpkin treats without having to heat up their kitchen.
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What ingredients do you need to make dairy free pumpkin ice cream?
You need just 10 ingredients to make this delicious dairy free ice cream recipe. That little fact may blown your mind with excitement, but it’s really a super simple recipe.
Since half of those 10 are spices, you know it’s super easy to make!
The ingredients that you need are:
- Full fat canned coconut milk or Store bought vegan whipped topping
- Vegan Condensed Milk (click for recipe or use store bought)
- Sea Salt
- Vanilla Extract
How do you make vegan pumpkin ice cream?
There are a few steps that you need to do in order to make this, but you don’t need any ice cream makers or other non-standard appliances.
To start, you need to make your homemade vegan condensed milk.
If you are using store bought vegan condensed milk you can skip that step.
Once you have your condensed milk prepped or ready from the store, then you will start by whipping your coconut whipped topping. Follow the instructions for making it from home or pour out the contents of the tub and whip it.
If you are making it from canned coconut milk, you will whip until stiff peaks form. If you are using store bought, then just blend until smooth consistency.
Next, whip in your pumpkin puree, vanilla, salt and spices.
Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight.
Scoop out amount desired as needed and serve.
Watch how to make vegan ice cream:
*Note, that our vegan pumpkin ice cream is not in the video; however, it shows the same way we make it.
CAN I MAKE THIS TOP 8 ALLERGEN FRIENDLY PUMPKIN ICE CREAM?
In the main recipe, we are using coconut whipped topping and condensed milk. However, it’s still possible to make this a Top 8 Allergen Friendly Ice Cream.
So let’s walk through this. We can replace the coconut whipped topping with an almond or rice whip topping depending on allergens. Both of those come in spray cans.
For the vegan condensed milk, we clearly outline how to make it in our linked post with any type of dairy free milk, so you could use oat or flax for Top 8 Allergen Friendly.
Those two switches will make this a Top 8 Allergen free ice cream.
HOW LONG WILL VEGAN ICE CREAM LAST IN THE FREEZER?
For the most part, as long as you are using products that don’t expire soon, vegan ice cream will last 3-6 months if stored properly. Then again, that’s if it lasts that long!
WHAT STORE BOUGHT PRODUCTS DO YOU USE?
Making this store bought, definitely makes the process go faster.
Our preferred products, if no coconut allergy is present, is So Delicious coconut whipped topping in the tub and the canned sweetened condensed coconut milk.
WHAT OTHER NO CHURN VEGAN ICE CREAMS SHOULD I TRY?
Once you try this delicious no churn dairy free ice cream, you may be wondering what other flavors you should try! Here are some delicious recommendations straight from our kitchen:
- The Classics – Vegan Chocolate Ice Cream and Vegan Vanilla Ice Cream
- Vegan Salted Caramel Brownie Ice Cream
- Vegan S’mores Ice Cream
- Summer Favorite Vanilla Blueberry Peach Ice Cream
- Vegan Peanut Butter and Jelly Ice Cream
- Vegan Rocky Road Ice Cream
Pin this vegan Pumpkin ice cream for later:
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Vegan Pumpkin Ice Cream
- If making vegan condensed milk, make that first.*Skip this step if using store bought.
- If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.*If using store bought, pour out the contents of the tub and whip it.
- Beat in vegan condensed milk, pumpkin, salt, vanilla extract, and all the spices.
- Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight.
- Scoop out amount desired as needed.
- Yields approximately 1 pint.
Did you make this recipe? Tag us @makeitdairyfree and use #MakeItDairyFree on Social so we can feature you!