Dairy-Free Pumpkin Spice Ice Cream Recipe | PBS Food

Dairy-Free Pumpkin Spice Ice Cream

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


Yield: 1 quart


  • 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.
Presented by: