No Churn Coconut 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 make before you freeze it!  Easy and delicious!


Units Scale
  • 1 (14 ounce) 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


  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: no churn ice cream, pumpkin ice cream