No Churn Coconut Pumpkin Ice Cream

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This No-Churn 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.


Units Scale
  • 1 (14 ounce) can coconut milk
  • 1 cup pure pumpkin purée
  • 2/3 cup sweetened condensed milk
  • 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • pinch of allspice


  1. Put all of the ingredients into a blender and purée until the mixture is smooth and creamy.
  2. Pour the ice cream mixture into a loaf pan or small baking dish.
  3. Stir it softly to remove any air bubbles.
  4. 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: no churn ice cream, pumpkin ice cream, no churn pumpkin ice cream, coconut pumpkin ice cream