Dairy Free Pumpkin Ice Cream (Homemade, No-Churn)
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This creamy dairy free pumpkin ice cream is a sure way to enjoy the change of seasons. It doesn't matter if the weather is still hot or has that autumn chill in the air -- this dreamy, homemade pumpkin ice cream is cool and refreshing, just like a slice of pumpkin pie.
Honestly, this pumpkin ice cream recipe with spiced ginger and cinnamon is an absolute fall must.
If you've never tried it before and you're feeling on the fence... give this 4-ingredient recipe a try. You'll enjoy this no-churn recipe that is easily mixed and freezer-ready in minutes.
If you've been looking for a new fall treat, this easy pumpkin ice cream could be your new addiction!
Pumpkin Ice Cream Recipe Notes
- dairy free ice cream-- So Delicious Very Vanilla Cashew Ice Cream is also egg free and soy free
- pumpkin-- canned or fresh tastes wonderful
- optional-- top with a dusting of nutmeg
How to Make Dairy Free Pumpkin Ice Cream
This no-churn recipe comes together in one bowl with no ice cream maker required. Here's the quick rundown before you get started:
- Soften the ice cream. Set your dairy free vanilla ice cream out on the counter for about 10-15 minutes, just until it's soft enough to stir but not melted.
- Mix the pumpkin base. In a large bowl, combine the pumpkin, cinnamon, and ginger and stir until fully blended.
- Fold in the ice cream. Add the softened ice cream to the pumpkin mixture and fold together gently until there are no streaks or lumps left.
- Freeze. Transfer the mixture to a 9"x5" loaf pan, cover, and freeze for at least 2 hours, or overnight for the firmest texture.
- Soften before serving. Let it sit out for 5-10 minutes before scooping so it's easy to serve.
Tips for the Best Pumpkin Ice Cream
- Choose a creamy base. A rich, full-bodied dairy free vanilla ice cream (like cashew or coconut milk based) folds in smoother and freezes creamier than an icy, light option.
- Don't skip the softening step. Folding cold, hard ice cream straight from the freezer into the pumpkin mixture leads to a lumpy, uneven texture. A soft-serve consistency blends in easiest.
- Use canned pumpkin puree, not pumpkin pie filling. Pie filling already has added sugar and spices, which will throw off the flavor balance of this recipe.
- Add mix-ins after folding. Crushed gluten free gingersnaps, a dairy free caramel swirl, or a handful of toasted pecans all stir in well right before freezing.
- Line your pan for easy release. A strip of parchment paper across the bottom and up the sides of the loaf pan makes it simple to lift the whole block out for slicing or scooping.
- Give it time to firm up. Since this is a no-churn recipe, it needs the full freeze time to set properly — rushing it results in a softer, less scoopable texture.
Frequently Asked Questions
Yes -- this dairy free pumpkin ice cream starts with a dairy-free ice cream base (we use So Delicious Very Vanilla Cashew Ice Cream, which is also egg and soy free) mixed with pumpkin and warm fall spices, so there's no dairy anywhere in the recipe.
No. This is a no-churn recipe, so there's no ice cream maker required. Just stir the ingredients together and freeze -- it's ready in a couple of hours.
Store it in an airtight, freezer-safe container for up to 1-2 weeks. Because it's a no-churn recipe made with store-bought dairy-free ice cream as the base, it can get quite firm after a few days -- let it sit at room temperature for a few minutes before scooping.
Yes, this recipe can easily be doubled for more servings if you're serving a crowd or want extra on hand.
You bet. Another reason this recipe is great is that it can be prepared well in advance or the day of. It just needs a couple hours to freeze
Serve this pumpkin ice cream in cones-- Joy Cones sells gluten and dairy free sugar cones with the flat bottom here. And sugar ice cream cones with the pointy bottom here. The Joy brand, which does contain soy, has a thorough allergen statement here.
More Fall Recipes You'll Love
- soft pumpkin cookies-- these melt in your mouth cookies topped with dairy free cream cheese have all the fall feels to make you feel warm and cozy.
- Halloween trail mix-- wow, have you checked out this outrageously fun mix of puppy chow, candy corns, pretzels, and oreo-like cookies? You gotta pin this recipe and make bowl.
- and all the Thanksgiving Day recipes you need such as creamy mashed potatoes, sweet potato bake, smoked turkey and brine, crock-pot stuffing, and several dishes for the dessert table such as these butter tarts and pecan pie bars.
Lastly
Pumpkin Ice Cream is an easy homemade recipe that tastes just like a slice of pumpkin pie. So no matter whether the weather is still warm or chilled-- this rich and creamy dessert is perfect for fall. Everyone loves this creamy dessert.
Ingredients
- 2 pints dairy free vanilla ice cream
- 1⅓ c canned pumpkin or fresh
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
Instructions
- Place ice cream on the countertop to soften.
- In a large bowl, place the pumpkin, cinnamon, and ginger; mix well.
- Once the ice cream is softened, fold it into the pumpkin mixture until there are no lumps.
- Transfer the pumpkin ice cream into a 9"x5" bread pan and place in the freezer for 2 hours or overnight.
- For serving-- remove from freezer and allow to soften for 5-10 minutes before scooping to serve.
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
🍂 More fall favorites: browse all our Best Fall Desserts — gluten & dairy free treats for the whole season.
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