Dairy-Free Pumpkin Pie Ice Cream Recipe

QUICK SUMMARY

This creamy dairy-free pumpkin pie ice cream is a rich, decadent frozen treat made with coconut cream, coconut milk, real pumpkin puree, chia seeds, walnuts, stevia, pumpkin pie spice, sea salt, and Mama Z’s Immune-Boost Essential Oil Blend.

It gives you that cozy pumpkin pie flavor without conventional dairy, refined sugar, artificial flavors, preservatives, or hard-to-pronounce ingredients. The coconut base makes it smooth and satisfying, while the pumpkin and warm spices make every bite taste like fall.

For best results, use an automatic ice cream maker and freeze the interior bowl for at least 12 hours before churning. When using essential oils in recipes, always use wisdom: oils should be dispersed throughout the recipe and never ingested neat.

Why Make Dairy-Free Pumpkin Pie Ice Cream?

Pumpkin pie ice cream is one of those recipes that makes everyone smile. It is creamy, cozy, full of fall flavor, and just special enough to serve for a holiday dessert, family movie night, or even a fun weekend treat.

But here’s the thing: most store-bought ice creams are not made with ingredients we want to enjoy on a regular basis. Many are filled with refined sugar, conventional dairy, artificial flavors, gums, fillers, and preservatives. That is not the abundant life we are pursuing in the kitchen!

This homemade version keeps the comfort and flavor of pumpkin pie, but uses simple, whole-food ingredients your family can feel good about. It is dairy-free, sugar-free, gluten-free, egg-free, and naturally sweetened with stevia.

Saves Money

Healthy ice cream can be expensive, especially when you are looking for dairy-free and sugar-free options. Making your own helps you stretch your grocery budget because pantry ingredients like coconut milk, sea salt, stevia, chia seeds, and pumpkin pie spice can be used in multiple recipes.

Once you have the basics on hand, you can make batch after batch and even experiment with other flavor combinations. What a great excuse to keep creating in the kitchen!

Fool-Proof Recipe

Homemade ice cream sounds fancy, but this recipe is refreshingly simple. With a good ice cream maker, you simply blend, churn, and enjoy.

No custard. No eggs. No complicated steps.

Even if you are brand-new to making healthy desserts, you can pull this off. It tastes gourmet, but the process is easy enough for a weeknight.

Customizable Treat

One of the best parts about making your own ice cream is knowing exactly what is in it. No preservatives, no mystery ingredients, and no wondering whether something hidden on the label works against your healthy lifestyle.

You can also adjust this recipe for your family. Need it nut-free? Omit the walnuts. Want a stronger pumpkin spice flavor? Add a little more spice. Serving little ones or anyone sensitive to essential oils? Start with fewer drops or leave the oils out and rely on the pumpkin pie spice.

This is the beauty of biblical health in everyday life: simple, God-given ingredients used with wisdom, stewardship, and joy.

Dairy-Free Ice Cream Ingredients

You do not need strange ingredients to make creamy dairy-free ice cream. Most of these staples are easy to find at well-stocked grocery stores or online.

Coconut Cream: Coconut cream gives this recipe its rich, decadent texture. Ice cream should feel indulgent, and this healthy ingredient helps make that happen without conventional dairy.

Coconut Milk: Full-fat coconut milk keeps this recipe creamy and dairy-free. Coconut milk contains medium-chain triglycerides that your body can use for energy. (1) Be sure to choose full-fat coconut milk, not lite. The creamy fat is what gives homemade ice cream the texture you want.

Organic Pumpkin Puree: Real pumpkin puree gives this ice cream authentic pumpkin pie flavor without artificial ingredients. Be sure to purchase pumpkin puree, not pumpkin pie filling. Pumpkin puree should list only pumpkin on the label.

Organic Chia Seeds: Chia seeds help thicken this dairy-free ice cream naturally because they expand in liquid. They also contain antioxidants that help fight oxidative stress. (2)

Raw Walnuts: Walnuts add richness and depth to the ice cream base. They blend smoothly into the mixture and help create a satisfying texture. For a nut-free version, simply omit them.

Powdered Stevia: Stevia is a potent natural sweetener, so you only need a small amount. This recipe uses just ½ teaspoon to sweeten the whole batch, making it budget-friendly for families.

Sea Salt: A little salt balances the sweetness and makes the pumpkin spice flavor pop. We recommend Colima sea salt because it is hand-harvested and mineral-rich. Pink Himalayan salt also works well.

Organic Pumpkin Pie Spice Powder: Pumpkin pie spice is a classic fall blend of warm spices, usually including ground ginger, cinnamon, nutmeg, allspice, and cloves. You can purchase pumpkin pie spice or make your own at home.

Immune-Boost Essential Oil Blend

Immune-Boost Essential Oil Blend: This fragrant essential oil blend adds warm, bright flavor to this recipe. It includes cinnamon, clove, eucalyptus, rosemary, orange, and lemon essential oils.

The recipe listed below makes one 5 ml bottle full of immune-supporting goodness. You will only use a few drops of the finished blend in this batch of ice cream.

Need more ways to use it? You can apply it topically with a carrier oil or add a couple of drops to our Immune-Boosting Matcha Latte.

Safety Note: Including essential oils in culinary recipes can be a wonderful way to enjoy their flavor when you use wisdom. Essential oils should always be dispersed throughout a recipe so they do not irritate your mouth or digestive tract. Never ingest an essential oil neat. If serving young children, pregnant or nursing moms, or anyone with a sensitive health situation, use the lower amount or omit the essential oils and add extra pumpkin pie spice instead.

How to Make Pumpkin Pie Ice Cream

This dairy-free pumpkin pie ice cream is sure to become a family favorite. We love serving it over our Apple Pancakes for an extra-special breakfast treat.

Pumpkin Pie Ice Cream

Author Mama Z

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Servings

2x4x6x

Ingredients

• 1 can organic coconut cream
• 1 cup organic coconut milk
• 1 15- ounce can organic pumpkin puree
• 1 tablespoon organic chia seed
• ¼ cup raw organic walnuts
• ½ teaspoon powdered stevia
• 1 teaspoon organic pumpkin pie spice powder
• ¼ teaspoon pink Himalayan salt OR sea salt, ground
• 5-10 drops essential oil Immunity Blend*

Supplies

• Blender **
• Ice cream maker

Instructions

 

• Place the interior bowl of an automatic ice cream maker in the freezer for at least 12 hours. Place the coconut cream, coconut milk, pumpkin puree, chia seeds, walnuts, stevia, pumpkin pie spice, sea salt, and essential oils in a blender. Process until smooth.
• Place the interior bowl and the paddle in the electric ice cream maker. Turn on and pour in the contents of the blender. Let the ice cream maker run for about 30 minutes or until the ice cream reaches your preferred consistency. Serve immediately, or keep it in the interior bowl in the freezer.

Notes

*Immune Boost Blend: Equal parts Cinnamon, Clove, Eucalyptus, Rosemary, Orange, and Lemon Essential Oils

**We recommend using a glass-bodied blender so essential oils won’t discolor the plastic. If you use a Vitamix or other plastic blender, you may find the EOs stain the plastic. You can help avoid this by adding essential oil in the last step or in each cup individually.

Step One: Blend Ingredients

Place the interior bowl of an automatic ice cream maker in the freezer for at least 12 hours. We like to do this the night before making ice cream so the bowl is fully frozen and ready to go.

Add the coconut cream, coconut milk, pumpkin puree, chia seeds, walnuts, stevia, pumpkin pie spice, sea salt, and essential oils to a blender. Process until completely smooth.

Step Two: Churn the Pumpkin Pie Ice Cream

Place the frozen interior bowl and paddle in the electric ice cream maker. Turn the machine on, then pour in the contents of the blender.

Let the ice cream maker run for about 30 minutes, or until the pumpkin pie ice cream reaches your preferred consistency. Serve immediately for a soft-serve texture or keep it in the interior bowl in the freezer until ready to enjoy.

Pumpkin Pie Ice Cream FAQs

Is pumpkin pie ice cream dairy-free?

This pumpkin pie ice cream is dairy-free because it uses coconut cream and coconut milk instead of conventional milk, cream, or half-and-half. For the creamiest texture, use full-fat coconut products.

Is this recipe sugar-free?

Yes. This recipe is sweetened with powdered stevia and does not contain refined sugar. Pumpkin puree and coconut milk add natural richness, while stevia gives the ice cream just the right amount of sweetness.

Can I make pumpkin pie ice cream without an ice cream maker?

An ice cream maker gives this recipe the best texture. Without one, the mixture may freeze harder and turn icier. For the creamiest result, use an automatic ice cream maker as written.

Can I leave out the essential oils?

Yes. If you prefer not to use essential oils in food, simply omit the Immune-Boost Essential Oil Blend and add a little extra pumpkin pie spice, cinnamon, or orange zest for flavor.

Can children eat this pumpkin pie ice cream?

Children can be more sensitive to strong essential oils, especially cinnamon, clove, eucalyptus, and rosemary. For little ones, use the lowest amount, serve small portions, or omit the essential oils and rely on pumpkin pie spice instead.

How should I store homemade pumpkin pie ice cream?

You can serve it immediately after churning for a soft-serve texture. For leftovers, transfer the ice cream to a freezer-safe glass container. Homemade dairy-free ice cream can harden in the freezer, so let it sit at room temperature for a few minutes before scooping.

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