Pumpkin Pie Ice Cream Dairy Free
is an ‘easy to make in advance’ dessert to serve for Thanksgiving.
Thanksgiving dinner would be incomplete without a dessert and this year we’re adding pumpkin pie ice cream, dairy free, to our dessert table.
(*This post was revised & updated with new photos 2016).
Who doesn’t like ice cream or who likes pumpkin pie? This dairy free ice cream dessert is a crowd pleaser.
Sometimes I like to change up our Thanksgiving Holiday dessert. This pumpkin pie ice cream dairy free takes the place of a pumpkin pie.
We often make several different desserts. Cookies, sometimes cupcakes, and pies are the norm, but I wanted to change things a little and added a cool, refreshing ice cream to our menu.
I’m thinking this pumpkin pie ice cream is different and everyone will enjoy a cold dessert, yeah, that’s different.
I may have made too many pumpkin infused recipes this fall season, but since pumpkin is loaded with vitamins I figured it might be worth trying to disguise it hoping that the boys will like it and take in a few extra vitamins in their diet.
When I was looking for ice cream recipes I saw this pumpkin pie ice cream on foodnetwork.com.uk which I adapted to make a dairy free version.
This recipe is flexible, feel free to use your preferred milk to suit your family preferences. The recipe is prepared the same.
- 2 cups light coconut milk
- ¾ cup pumpkin puree
- 3 tsps. pumpkin pie spice
- 2 TBLS. pure maple syrup
- 2 TBLS. honey
- 1 tsp. vanilla extract
- Add all the ingredients into a blender or food processor and blend until they are well mixed (approx. 20-45 seconds). It's a good idea to taste the mixture to be sure it has the right amount of spices and sweetness to your likeness. Now is the time to add whatever you like.
- Chill in refrigerator for several hours.
- Pour into ice cream machine and process according to manufacturer's directions.
Remove the ice cream from the freezer at least 45 minutes to an hour before serving to give it a chance to soften. Once it softens it will be easy to scoop and serve. I know you will be delighted with the flavor.
On top of the ice cream I drizzled a little salted caramel sauce which I’ve been making since the crazy cooking challenge, it’s so easy, and I added vanilla wafers on the side. The crunchy cookies take on the role of the pie crust.
This ice cream tastes just like a slice of pumpkin pie.
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I’ve shared this with: Love Bakes Good Cakes