Dairy-Free Pumpkin Spice Ice Cream | Kitchen Explorers | PBS Food

Dairy-Free Pumpkin Spice Ice Cream

I love everything about Thanksgiving Day. From spending time with friends and family to eating a turkey dinner knowing there is a slice of sweet potato pie at the end of the meal. Thanksgiving has always been a time for me to reflect on many ways my family and I are blessed from good health to having a warm bed to sleep in at night. I know this expression of gratitude sounds cliché and it is. But, I also know it’s the truth.

When I fondly think back to the many Thanksgivings I’ve shared with loved ones who are no longer with us, there is a split moment when I feel slightly emotional –a feeling of longing for wanting things they way they used to be. However, any sadness I feel does not compare to the joy of being surrounded by the people I love the most, especially my children.

Today is a day to pause and reflect why we are thankful. It is a day to look at life not by what we don’t have but to see the beauty in what we do. This is a life lesson I want my children to hold on to even when circumstances may deem otherwise.

With so much feasting today, I thought it would be fun to share a recipe for pumpkin ice cream. One of my most fond memories of my father as a child was when he would take my sisters and I to the ice cream shop. I would always order pumpkin spice ice cream because I knew it was a seasonal flavor. If your children like pumpkin pie, they are going to love pumpkin ice cream.

To your family from ours, Happy Thanksgiving.

*Do not be tempted to make this with low-fat or non-fat coconut milk- otherwise the ice cream will be icy.

Dairy-Free Pumpkin Spice Ice Cream

One quart dairy-free/vegan pumpkin spice ice cream ready for dessert!



  • One 13.5 ounces can coconut milk (do not use skim or low-fat)
  • 1 1/2 cups unsweetened canned pumpkin puree
  • 1 cup sugar
  • 1/2 cup packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt


  1. Whisk all the ingredients in a large bowl until well mixed and smooth. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's directions. Transfer the ice cream to a freezer-safe container and freeze until firm.

Yield: 1 quart

Alice-Currah-169x215Alice Currah is the publisher of popular food blog, Savory Sweet Life. Her approachable everyday recipes are accompanied by beautiful step by step photos and have been featured online at Martha Stewart, Real Simple, The Pioneer Woman, Epicurious, Bon Appetit, Saveur, iVillage and many more. In March 2010, Forbes.com featured Alice as one of “Eight of the Very Best Food Bloggers.” You can find her on Twitter, Instagram, or Facebook.

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