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Home » Blog » Creamy Vegan Pumpkin Spice Ice Cream with Coconut Milk

Creamy Vegan Pumpkin Spice Ice Cream with Coconut Milk

5 from 1 vote

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Rich and smooth, lightly spiced and sweet, this vegan pumpkin spice ice cream will remind you of the flavors of the fall season – but you can enjoy it any time of year!

two glass ice cream dishes with pumpkin ice cream and pumpkins in background

Made with pumpkin puree, coconut milk, and all the fall spices like… cinnamon, nutmeg, and ginger, this delicious frozen treat will surely please your pumpkin-loving crowd!

When the kids were young – too young to enjoy pumpkin spiced latte with me, that is – one of their favorite seasonal treats they looked forward to each fall was pumpkin spice ice cream! Once we were a fully vegan family we had to say good-bye to this delicious seasonal treat… Until now!

pumpkin ice cream in two little pumpkins with fall foliage in background

For more delicious vegan frozen treats try:

Pin now to save for later:

two glass ice cream dishes with pumpkin ice cream with caramel sauce and sprinkles with pumpkins in background and text overlay
Jump to Recipe

What you will need to make this recipe for vegan pumpkin spice ice cream:

Ingredients:

  • two cans of coconut milk
    • You will use one full can and skim the cream from the top of the other
  • pumpkin puree
  • white sugar
  • cornstarch
  • spices: cinnamon, ginger, nutmeg, salt
  • corn syrup
  • vanilla
  • lemon juice
all the ingredients for pumpkin spice ice cream including coconut milk and cream, pumpkin puree, sugar, corn syrup, cornstarch, cinnamon, ginger, nutmeg, salt

Equipment:

How to make the best tasting vegan pumpkin spice ice cream ever!

Please read through the following sections if you have never made homemade vegan ice cream in an ice cream maker before. If you have some experience, feel free to jump to the recipe:

Jump to Recipe

About the coconut milk:

Full fat coconut milk is the best way to ensure creamy smooth vegan ice cream. If you use lite coconut milk, you will save on the fat calories, but it won’t be quite as creamy. If you try to use regular plant milk like oat, or soy, or almond…then we can’t be friends anymore….

You will need to use a full can of full fat coconut milk PLUS one half a cup of coconut cream you skim from the top of a second can.

the cream from canned coconut milk being carefully spooned into a measuring cup

About the dry ingredients:

It is best to mix up the dry ingredients first before adding in the wet ingredients. This will ensure the cornstarch mixes in well and that there won’t be any little balls of spice.

whisking together the dry ingredients for pumpkin spice ice cream

Cooking the pumpkin ice cream mixture:

Why do we cook the ingredients? Why can’t we just mix everything together and throw it in the ice cream maker?

Great question! Cooking the ingredients allows the spices to meld together with the pumpkin puree. It also allows the mixture to thicken because of the cornstarch and because you are going to lose some of the moisture while it simmers.

Add the coconut milk and cream, pumpkin puree, and corn syrup to the dry ingredients and stir well till everything is nice and smooth.

pumpkin ice cream mixtures all whisked smooth and ready to cook

Allow to come to a boil and then simmer for 10 minutes. You need to stir occasionally and watch how it is cooking. If the mixture ever stops simmering then turn the heat up slightly for a minute or so to get it going again. Don’t allow to come to a full boil again though.

pumpkin ice cream mixture simmering over stove
(Do you see the little bubbles? This is what you want to happen for 10 minutes.)

After the mixture has fully cooked it will be quite thick like warm pudding. This is the time to add the vanilla and lemon juice. We don’t want to add them any sooner because we don’t want the flavor to cook out of the vanilla or the lemon to curdle the uncooked coconut milk.

prep cups with vanilla and lemon juice being poured over cooked pumpkin ice cream mixture

Cooling then freezing the ice cream:

For the creamiest home made ice cream, be sure it’s really cold before putting the mixture in the ice cream freezer/maker. You can keep it in the fridge 5-6 hours or put it in the freezer for one and a half hours.

When you are ready to put it in the ice cream maker, make sure to use a spatula to scrap out every bit of this lovely luscious pumpkin spice ice cream mixture.

pumpkin ice cream in ice cream maker ready to freeze

Ready set go! Freeze to manufacturer’s directions. It takes about 50 minutes in my ice cream freezer.

After freezing:

If you have never made homemade ice cream before, you may not be aware that when the ice cream machine says it’s done, it’s not really done. It’s more like a soft serve and will be delicious if you don’t have the patience. If you can wait, spoon it into a freezer-safe shallow container like these rectangular containers to allow your homemade ice cream to harden.

frozen pumpkin ice cream in glass container

Let sit overnight. It will get quite hard so before trying to scoop out the frozen ice cream, let the container sit on your countertop for about 10 minutes. Check it half-way though though and make sure it’s not getting melty.

scooping pumpkin ice cream

Serving suggestions:

You can just eat it with a spoon – no dish required, or scoop it in a cone or a pretty ice cream dish!

You know what makes this awesome pumpkin spice ice cream even better? My vegan Homemade Salted Caramel Sauce!

two glass ice cream dishes with pumpkin ice cream with caramel sauce and sprinkles with green napkin in background

And now for the recipe!

Did you love this recipe? Want to share the love? It would thrill me if you could leave ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy

two glass ice cream dishes with pumpkin ice cream and pumpkins in background

Vegan Pumpkin Spice Ice Cream with Coconut Milk

Rich and creamy, sweet and spicy, this vegan pumpkin ice cream is delicous and is sure to please your pumpkin lovers.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: pumpkin spice ice cream, vegan ice cream
Prep Time: 6 hours
Cook Time: 15 minutes
Freezing time in ice cream maker: 1 hour
Total Time: 7 hours 15 minutes
Servings: 6
Calories: 340kcal
Author: Cindy Rainey

Equipment

  • heavy-bottomed saucepan
  • ice cream maker

Ingredients

  • ½ cup white (granulated) sugar
  • 1 Tablespoon corn starch
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ginger powdered
  • ¼ teaspoon salt
  • teaspoon nutmeg
  • 13.5 ounces canned coconut milk full fat
  • ½ cup coconut cream skimmed from top of 2nd can of coconut milk
  • ¼ cup corn syrup
  • 1 cup pumpkin puree
  • teaspoons vanilla extract
  • ½ teaspoon lemon juice

Instructions

  • Wisk together the dry ingredients: the sugar, cornstarch, cinnamon, ginger, salt, and nutmeg. Make sure there are no little lumps of cornstarch remaining.
  • You will be needing a total of two cans of full-fat coconut milk for this recipe. One can will be used in its entirety. For the second can:
    Carefully skim ½ cup from the top layer of cream. Try to not get any of the coconut water from the bottom layer in the measuring cup. (See notes.)
  • In a medium-sized saucepan, add the coconut milk, coconut cream, corn syrup, and pumpkin puree to the dry mixture (sugar, cornstarch, cinnamon, ginger, salt, and nutmeg). Mix together well ensuring everything is nice and smooth and mixed together. NOTE: You are not adding the vanilla until the mixture is fully cooked.
  • On medium/high heat, bring to a boil – stirring occasionally. Once the mixture comes to a boil reduce heat and let simmer for 10 minutes, still stirring occasionally. If the mixture ever stops simmering, turn up the heat slightly.
  • Remove from heat and stir in the vanilla and lemon juice
  • Place in the refrigerator or freezer to fully cool. This is a minimum of six hours or overnight in the refrigerator or you can save time by putting it in the freezer for one and a half hours.
  • Add the cooled mixture to your ice cream maker and follow the manufacturer's directions to freeze.
  • Scoop into a freezer-safe container and continue to freeze so that it hardens.

Notes

To skim the top layer of cream from a can of coconut cream, you can place the can in the refrigerator for a couple of hours to harden the cream layer, making it easy to scoop.
Or, if your can has not been shaken around or disturbed, you can just carefully open the can and spoon out.
If you have just returned from the grocery store and are eager to start cooking this delicious frozen treat, try putting it in the freeze for 30 minutes or so. That might help.

Nutrition

Calories: 340kcal | Carbohydrates: 37g | Protein: 3g | Fat: 22g | Saturated Fat: 20g | Sodium: 119mg | Potassium: 317mg | Fiber: 3g | Sugar: 31g | Vitamin A: 6355IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg
By on October 4th, 2020

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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2 thoughts on “Creamy Vegan Pumpkin Spice Ice Cream with Coconut Milk”

  1. 5 stars
    This was perfect! I was worried it was going to be too hard when I took it out of the freezer but your right. 10 minutes on the counter did the trick!

    Reply

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