Move over pumpkin spice latte…
here’s a dairy-free pumpkin ice cream recipe the whole family can enjoy.
To make ice cream all year long, I simply keep a gel bowl from my gel ice cream maker (affiliate link) in the freezer.
And when we get the urge for ice cream, a delicious frozen treat can be made within the hour.
Gel Ice Cream Machine ~ Affiliate Link
This pumpkin ice cream recipe has a really subtle taste and could probably take double the spices.
But I use my spices sparingly.
We just add more flavor with chocolate chips (affiliate link).
HA! Always the chocolate, lol.
Thanks to Silk, who featured this ice cream recipe on their Facebook page!
Sometimes we chill the mixture in the freezer for 15 minutes before churning in our ice cream machine and/or chill the finished ice cream in the freezer for 15 minutes before eating.
Experiment a little, and you’ll find a good system to get the best texture depending on the ingredients you choose.
Always check ingredients, of course.
Now see our easy recipe below!
DAIRY-FREE PUMPKIN ICE CREAM
Makes 4 Servings
1/2 cup pumpkin puree
1 cup plain dairy-free coffee creamer
1/4 cup maple syrup
1/4 tsp. pumpkin pie spice
Whisk all the ingredients together in a large measuring cup or bowl.
Put mixture in the freezer for 15-30 minutes to get it really cold. (optional)
Remove mixture from freezer and pour the mixture into your ice cream maker.
Churn according to your machine directions. Ours takes about 30 minutes in our small gel machine.
If you want the ice cream firmer for cones, cover container and put the ice cream in the freezer for another 15-30 minutes. (optional)
If you have any leftover, freeze it for later. Put the leftover ice cream in your blender before serving in order to make it creamy again.
Enjoy your simple homemade dairy-free pumpkin ice cream!