dessert/ ice cream

No Churn Coconut Pumpkin Ice Cream

Little bowls of pumpkin ice cream

This Coconut Pumpkin Ice Cream has all the flavours of pumpkin pie, but in a creamy no-churn ice cream!  Only takes minutes to prepare before you freeze it.  Easy and delicious.

This Pumpkin Ice Cream is a perfect fall dessert. The combination of the coconut milk with the sweetened condensed milk and pumpkin, all pureed together makes this ice cream very creamy and delicious!

A tray of pumpkin ice cream with an ice cream scoop running through it

All you need is a blender to make this ice cream!

Not only is this pumpkin ice cream delicious, it’s SO simple to make!  In fact, all you need is a blender and you’re 10 minutes away from creamy ice cream ready for the freezer!  No churning, just blending and freezing.

Three little bowls of scoops of Pumpkin Ice Cream

Simple, creamy delicious!

Honestly, this will be one of the easiest desserts you will ever make.  No, it really will be.  If you can put all of the ingredients into a blender and give it a whir, you can make this, and you’ll be glad you did too!  It’s creamy, sweet and spicy.  And beautiful, no?  Just look at that gorgeous pumpkin colour!  Your guests will be impressed with your kitchen prowess.

Little silver bowls of scoops of Pumpkin Ice Cream

 

Recipe Tips:

  • Make sure you use pure pumpkin puree, NOT pumpkin pie filling!
  • You can use a loaf pan or small baking dish to put the ice cream mixture into (I used a shallow baking pan).
  • Before you serve this ice cream, take it out of the freezer and let it sit at room temperature for about 10 minutes, so you can easily scoop it out.
  • Right before serving, sprinkle the ice cream with sweetened flaked coconut and/or salted roasted pumpkin seeds.
  • This pumpkin ice cream is delicious as a stand alone dessert, but it’s also really good with pumpkin pie!
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No Churn Coconut Pumpkin Ice Cream


  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Total Time: 6 hours
  • Yield: 6 servings 1x

Description

This Coconut Pumpkin Ice Cream has all the flavours of pumpkin pie, but in a creamy no-churn ice cream!  Only takes minutes to make before you freeze it!  Easy and delicious!


Scale

Ingredients

  • 114 oz can coconut milk
  • 1 cup pure pumpkin puree
  • 2/3 cup sweetened condensed milk
  • 1/2 tsp vanilla
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • pinch of allspice

Instructions

  1. Put all of the ingredients into a blender, and puree until the mixture is smooth and creamy.
  2. Pour the ice cream mixture into a loaf pan or small baking dish.
  3. Freeze for at least 6 hours.

Before serving:

  1. Before you serve this ice cream, take it out of the freezer and let it sit at room temperature for about 10 minutes, so you can easily scoop it out.
  2. Sprinkle your scoops with a little bit of sweetened flaked coconut and enjoy!

Keywords: pumpkin ice cream, no churn ice cream

Recipes for Leftover Sweetened Condensed Milk:

More Delicious Pumpkin Recipes:

Have a delicious day!

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