Dairy-Free Maple Pumpkin Ice Cream
Dairy-free pumpkin maple ice cream made with coconut milk, sweetened with coconut sugar! Who says ice cream isn’t a fall dessert?
*Nutritional data is for 1 1/2 pints (the whole batch).
I am such a fan of ice-cream!
There are so many options and possibilities… and as much as I love the dairy-free options available, there are so many more I want to create and eat!
So, I decided to have a go at my own dairy-free ice cream base.
The best part is the base (as good as it is alone) holds so much opportunity to be whatever yummy creation you want it to be.
I made the base with coconut milk and coconut condensed milk (coconut milk cooked down with coconut sugar).
It’s sweet, light, and refreshing.
Add in your favorite cookies, candies, fruits, nuts, and chocolates. Whatever you can come up with, just make it your own! 🙂
To make this fall flavor I mixed pumpkin puree with maple syrup and plenty of cinnamon and pumpkin pie spice.
I used this ice cream maker. It is simple to use and churns out some wonderfully smooth ice cream!
And once you’re ready to scoop, I recommend the Midnight Scoop ice cream scoop.
Cozy up by the fire in your comfiest sweater and enjoy a scoop (or two) of this wonderful fall ice cream.
Add in some candied pecans and you will feel like you are eating a thanksgiving pie!
I hope you enjoy this as much as I do. 🙂
Ingredients
Coconut condensed milk
- 1/2 can full fat coconut milk
- 1/4 cup coconut sugar
Maple pumpkin puree
- 3/4 cup maple syrup
- 3/4 cup canned pumpkin
- 1 1/2 teaspoon pumpkin pie spice
Ice cream base
- 1 1/2 can full fat coconut milk
- 1/2 teaspoon vanilla
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- coconut condensed milk
- maple pumpkin puree
Instructions
Coconut condensed milk
- Combine ingredients in a small sauce pan and bring to a boil stirring occasionally. Once boiling turn down to a simmer for 25-30 min or until the mixture starts to thicken and coats the back of a spoon. Set aside in the fridge to cool.
Maple pumpkin puree
- Mix all the ingredients in a small bowl until smooth and set aside.
Ice cream base
- Put two cans of full fat coconut milk in the fridge overnight to completely chill the milk. Drain off any water and pour coconut milk into a bowl.
- Mix in the cooled coconut condensed milk, vanilla, cinnamon, and salt.
- Pour half of the coconut base into the ice cream maker. Add in the sweet pumpkin to the other half of the ice cream mix and pour into the ice cream maker.
- Let ice cream mix until thick. The timing will depend on your ice cream maker so check the instructions for best results.
Nutrition
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I’m wondering how much sweetened condensed coconut milk your recipe makes as I have a can of ready made sweetened condensed coconut mil and would like to use it.
Hi Marlene,
I got a little over half a cup of condensed coconut milk once it boiled down. I hope this helps 🙂
So I couldn’t find pumpkin purree in the grocery store 🙁 But I got sweet potato puree and this came out SO GOOD. Thanks for sharing, definitely my new go-to dessert because it doesn’t last long lol.
Love the sweet potato swap! Great to hear Zack! Thank you 🙂