Dairy Free Pumpkin Ice Cream
Rich, spiced, and impossibly creamy, this pumpkin ice cream is the kind of fall dessert that makes people do a double-take when they find out there's no dairy in it. Full-fat coconut milk is the secret weapon here — it creates a luscious, custard-style base that churns up just as smooth and scoopable as anything made with heavy cream. Egg yolks and brown sugar are whisked together and cooked low and slow until the mixture thickens into a proper custard, so the texture is genuinely indulgent rather than icy or thin. Warm spices — cinnamon, ginger, and nutmeg — layer beautifully with the pumpkin puree, giving every bite that cozy, familiar flavor without relying on any dairy whatsoever. The custard gets strained, chilled, and churned in an ice cream maker, so the process is straightforward even if it takes a little patience. Makes 6 servings, which means it's just the right amount to bring out at a dinner party or keep tucked in the freezer for a week of well-deserved scoops.
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ¾ cup pumpkin puree
- ½ cup packed light brown sugar
- 3 pasteurized egg yolks
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine salt
- 1 tsp pure vanilla extract
Instructions
- 1
Whisk the pasteurized egg yolks and brown sugar together in a medium saucepan until the mixture is pale and slightly thickened, about 1 minute.
- 2
Whisk in the coconut milk, pumpkin puree, cinnamon, ginger, nutmeg, and salt until fully combined.
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