Vegan Pumpkin Ice Cream

Delicious vegan pumpkin ice cream is no churn and easy to make! Made with minimal ingredients! It will blow your mind!

Course Dessert

Cuisine American

Keyword dairy free dessert, dairy free ice cream, dairy free recipes, vegan dessert, vegan ice cream, vegan recipes

Prep Time 10 minutes

Freezing Time 6 hours

Total Time 6 hours 10 minutes

Servings servings

Author LarishaBernard

2 cans full fat coconut milk (Or 1 tub frozen vegan whipped topping)- *Need to yield approximately 3 cups whipped topping
4 oz vegan condensed milk recipe
2/3 cup pumpkin
1/4 tsp sea salt
1 tsp vanilla extract
3/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp nutmeg

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.

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.