Dairy-Free Maple Pumpkin Ice Cream
Dairy-free ice cream made with coconut milk and sweetened with coconut sugar and maple syrup. Who says ice cream isn’t a fall dessert? I added in some pumpkin and cinnamon to give this recipe some of that warm autumn flavor.
Servings Prep Time
1 1/2pints 25minutes
Passive Time
25-30minutes
Servings Prep Time
1 1/2pints 25minutes
Passive Time
25-30minutes
Ingredients
Coconut condensed milk
Maple pumpkin puree
Ice cream base
Instructions
Coconut condensed milk
  1. Combine ingredients in a small sauce pan and bring to a boil stirring occasionally. Once boiling turn down to a simmer for 25-30 min or until the mixture starts to thicken and coats the back of a spoon. Set aside in the fridge to cool.
Maple pumpkin puree
  1. Mix all the ingredients in a small bowl until smooth and set aside.
Ice cream base
  1. Put two cans of full fat coconut milk in the fridge overnight to completely chill the milk. Drain off any water and pour coconut milk into a bowl.
  2. Mix in the cooled coconut condensed milk, vanilla, cinnamon, and salt.
  3. Pour half of the coconut base into the ice cream maker. Add in the sweet pumpkin to the other half of the ice cream mix and pour into the ice cream maker.
  4. Let ice cream mix until thick. The timing will depend on your ice cream maker so check the instructions for best results.