Recipe: Gluten-Free and Vegan Pumpkin Spice Ice Cream

I love pumpkin.

I’ve said it countless times before…because, after all, this is pumpkin season.  So…I’ll say it again.

I.  LOVE.  PUMPKIN.

Get it?  Got it?  Good!

Well, this past weekend I met up with some great friends at the local ice cream shop.  There, I indulged in a great ice cream called “Pumpkin Spice and Everything Nice.”  Why?  Because it’s pumpkin time and it’s one of the seasonal rotating flavors.  It only comes around in the fall, my friends…so I take advantage…believe me!  Of course, as I am sitting there eating it, I’m wondering if I could make something like this…but using the coconut milk and the cans of pumpkin I had in my pantry.

After a little researching, it turned out I could.  And with a little guidance from PBS and Kitchen Explorers, I was able to make my own pumpkin spice ice cream…completely vegan…gluten-free…packed with flavor.  I was one happy girl when I took this out of the ice cream maker.

Recipe: Gluten-Free and Vegan Pumpkin Spice Ice Cream

Gluten-Free and Vegan Pumpkin Spice Ice Cream

Gluten-Free and Vegan Pumpkin Spice Ice Cream

 Servings: 8
Time: Prep 10 minutes; Freeze 30 minutes

Ingredients:

  • One 13.5 ounces can coconut milk (do not use skim or low-fat) (I used the 11 ounce carton of So Delicious Culinary Coconut Milk)
  • 1-1/2 cups unsweetened canned pumpkin puree (I used Libby’s)
  • 1 cup sugar
  • 1/2 cup packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 1-1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt

Directions:

Whisk all the ingredients in a large bowl until well mixed and smooth.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions.

Transfer the ice cream to a freezer-safe container, cover the ice cream with plastic wrap, cover with the lid, then freeze until firm.

~*~*~

Yes…it truly is that easy.  And the flavor.  OMG…the flavor.  This is now going to be incorporated into my Thanksgiving Day menu.  I’m hosting this year…and I got inspired with this ice cream to do a dessert for the occasion.  No pumpkin pie at my house.  I hate pumpkin pie with a passion.  But this…this will blow away the pie competition anyway.  The flavor of this ice cream is like eating a chilled pumpkin pie…except that it tastes good.  It’s hard to stick to just the one serving, but if you do…you’ll have 8 delicious 1/2 cup servings of this amazing ice cream.

It’s my favorite one I have made so far.  And now I just want to keep making it to keep it stocked in my freezer.  You will too.  Trust me.

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19 thoughts on “Recipe: Gluten-Free and Vegan Pumpkin Spice Ice Cream

  1. This sounds SO good. I didn’t know there were 4 Culinary Milks! I will have to check them out next time I’m in the store! Can’t wait to use them.

  2. A friend of mines son is allergic to ALL dairy proteins. Now this may be a stupid statement, there are no dairy proteins (there are over 150 dairy proteins) in coconut milk. Is that correct?

    • There are none at all in coconut milk. I am very sensitive to dairy…and have never had an issue with coconut milk. This is 100% vegan the only allergen it contains is coconut (which is considered a tree nut).

  3. If glutin is not an issue and for anyone missing the pie at dinner, you could use crumbled oatmeal cookies on top for a “pie” effect.

    • I just stocked my fridge with that and wondered the same thing. Never hurts to try. I’d keep to the 14 ounces called for instead of the 11 ounces of culinary coconut milk. I might give this a shot myself. 😀

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