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

Vegan Pumpkin Spice Ice Cream with Coconut Milk

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
Rich and creamy, sweet and spicy, this vegan pumpkin ice cream is delicous and is sure to please your pumpkin lovers.
Print Recipe


  • heavy-bottomed saucepan
  • ice cream maker


  • 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


  • 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.


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.


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