No Churn Coconut Pumpkin Ice Cream
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.
- Prep Time: 10 minutes
- Freezing Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Freezing
Ingredients
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
Instructions
- Put all of the ingredients into a blender and purée until the mixture is smooth and creamy.
- Pour the ice cream mixture into a loaf pan or small baking dish.
- Stir it softly to remove any air bubbles.
- Freeze for at least 6 hours.
Before serving:
- 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.
- Sprinkle your scoops with a little bit of sweetened flaked coconut and enjoy!
