Dairy free no churn pumpkin ice cream

Authorali
DifficultyBeginner

Description:
The most popular no-churn ice cream recipes I come across online depend on fluffy whipped cream combined with a can of sweetened condensed milk. This sounds easy enough, but excludes anyone with lactose intolerance (or anyone who is avoiding dairy in general) from enjoying this treat. Naturally sweetened, dairy-free no-churn ice cream with the wonderful seasonal flavor of pumpkin and spices.

Dairy-free no churn pumpkin ice cream :
Naturally sweetened, dairy-free no-churn ice cream with the wonderful seasonal flavor of pumpkin and spices. Nothing wrong with that. This no-churn Vegan Pumpkin Ice Cream is made with whipped coconut cream, sweetened with dates, and seasonally flavored with pumpkin and pumpkin spice.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 14 oz One can coconut cream (14 oz) or coconut milk, chilled overnight
 7 oz ounces Khasoie dates, pitted
  cup pumpkin puree
 1 tsp pumpkin pie spice
 ½ tsp vanilla extract
 ¼ tsp salt
1

Soak the dates in hot water for about 10 minutes, then puree in a food processor. Add a little water at a time as needed until smooth and creamy.

2

Open the can of coconut cream and scoop out solidified cream from the top. Whip with a hand mixer until fluffy.

3

Add half of the date paste, the pumpkin puree and spice, vanilla and salt and mix to incorporate. Taste the mixture for sweetness and add more date paste if needed.

4

Spread the ice cream mixture into a container like a loaf pan and freeze for at least 4 hours to solidify. For more of a mousse texture you can serve it after about 2 hours.

5

Take out the vegan pumpkin ice cream approx. 20 minutes before serving. This will make scooping much easier.

6

Optionally, add pecans or walnut for some crunchy texture.

7

Try some instant espresso powder in the mix will produce more of a pumpkin spice latte flavor.

Ingredients

 14 oz One can coconut cream (14 oz) or coconut milk, chilled overnight
 7 oz ounces Khasoie dates, pitted
  cup pumpkin puree
 1 tsp pumpkin pie spice
 ½ tsp vanilla extract
 ¼ tsp salt

Directions

1

Soak the dates in hot water for about 10 minutes, then puree in a food processor. Add a little water at a time as needed until smooth and creamy.

2

Open the can of coconut cream and scoop out solidified cream from the top. Whip with a hand mixer until fluffy.

3

Add half of the date paste, the pumpkin puree and spice, vanilla and salt and mix to incorporate. Taste the mixture for sweetness and add more date paste if needed.

4

Spread the ice cream mixture into a container like a loaf pan and freeze for at least 4 hours to solidify. For more of a mousse texture you can serve it after about 2 hours.

5

Take out the vegan pumpkin ice cream approx. 20 minutes before serving. This will make scooping much easier.

6

Optionally, add pecans or walnut for some crunchy texture.

7

Try some instant espresso powder in the mix will produce more of a pumpkin spice latte flavor.

Dairy free no churn pumpkin ice cream

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