When it's pumpkin season but you still want a cool treat, make some Dairy Free Pumpkin Ice Cream! Our recipe is creamy and smooth and delicious, your friends will never guess it's allergy friendly and paleo, too.Dairy free, vegan, gluten free; Free of: soy, eggs, peanuts, tree nuts (except coconut)
In a large bowl, whisk together the maple syrup, pumpkin puree, spices, salt, and vanilla. Chilling the ingredients beforehand is optional and not required, but it makes the churning go faster if they are chilled ahead of time.
Add in the canned coconut milk, whisking as you add until everything is mixed and smooth.
Turn on your ice cream maker then add the pumpkin mixture to the ice cream maker (make sure the ice cream maker is turned on before you start adding the pumpkin cream!).
Churn the ice cream for about 20 minutes until you reach the consistency of ice cream you want. If you started with room temperature ingredients, it's about 20 minutes. It will take less time with chilled ingredients.
Serve immediately or scoop into an airtight and freezer-proof container and freeze for later.
If you freeze this for later, we usually microwave the dish we store the ice cream in to soften it a bit for scooping (it's not recommended to store your ice cream in the churn container).
Notes
To prevent the ice cream from freezing very hard, you can add 1 Tablespoon of vodka to the ice cream at the end of churning to help prevent the ice cream from getting too hard in the freezer. We have a double-churn soft serve machine that creates creamy ice cream and we don't have to add vodka.