Easy Dairy-Free Pumpkin Ice Cream tastes rich and sweet like a cool, refreshing pumpkin pie. It’s free of dairy, gluten, grains, nuts, soy, and eggs. Naturally sweetened with medjool dates and just a touch of maple syrup, it’s a treat everyone can enjoy!
While the calendar says fall, we’ve been having an incredible heat wave here in Southern Ontario. Pumpkin ice cream seams perfectly appropriate as I write this. And with our Canadian Thanksgiving about a week away, you can “wow” your guests with a special creamy pumpkin treat. Serve it with or without pumpkin pie.
Pumpkin Ice Cream
While this recipe is suitable for all sorts of restricted diets, it’s not lacking in flavour. It has a pumpkin pie-like taste with the creaminess of ice cream that I think anyone would enjoy. Although I’m personally not a huge pumpkin fan, I quite like this dish.
Lessons Learned Using an Ice Cream Machine
Easy Dairy-Free Pumpkin Ice Cream is made in an ice cream machine. I’ve learned a couple of interesting things about that process. Let me first explain that the machine works by constantly stirring the ingredients within a frozen bowl. As the mixture comes into contact with the frozen sides, it thickens up over half an hour or so.
Pull Out Your Ice Cream before the Liquid in the Bowl Melts
Well, as I mentioned, it’s been very hot here lately. We don’t have air conditioning in our house, and the interior temperature must have been over 30 degrees Celcius on the day that I did the first trial of this recipe. That would be in the high 80’s Fahrenheit. Before the ice cream could firm up, the ice in the bowl had melted. There was no hope of more than cool soup in the ice cream maker that day.
All was not lost, though. I simply transferred the concoction to a plastic container, placed it in the freezer, and stirred it every half hour or so. That “ice cream” was heavier and more solid than it would have been if made in the machine, but my husband was happy to eat it!
Chill Your Ingredients before Processing
Another lesson that was reinforced for me with this “failed” attempt is the importance of chilling your mixture of ingredients before processing. Not only was our weather very hot, but I also further pushed the envelope by trying to skip the chilling step. So, if your ice cream maker’s instructions tell you to chill your creation before putting it into the machine, realize that skipping this step could lead to less than optimal results.
Early the next morning, I tested the recipe again with much better results. Then I tried it a third time, just to make sure I had the ingredient proportions right. I had to wait for my ice cream bowl to refreeze, and that’s why this post is going live late.
Be sure to use pure pumpkin for this recipe and not pumpkin pie filling. I find the canned pumpkin in the same section of my grocery store as the pie fillings.
The creamy richness of this Pumpkin Ice Cream comes from full-fat canned coconut milk.
For the nondairy milk, I like to seek out coconut milk in a carton. The flavours blend beautifully with pumpkin. If your body doesn’t tolerate nuts or soy, it will obviously be essential for you to use coconut milk rather than a nut milk or soy milk.
Dairy-Free Pumpkin Ice Cream