Dairy-Free Pumpkin Ice Cream


HOLY COW, NERDSHIP. I have been searching high and low for dairy-free ice cream that tastes good and isn’t a bajillion dollars, ever since I figured out I was lactose-intolerant. The honest truth: it doesn’t seem to exist unless you make it. So… challenge accepted. 😀



A certain frozen custard joint in my hometown makes a super kick-butt pumpkin frozen custard. I looked forward to it every fall, and have mourned my inability to eat it since 2009. Here goes!


CAST OF CHARACTERS: coconut milk, canned pumpkin puree, sugar, ginger, cloves, salt, brown sugar, vanilla, pumpkin pie spice, cinnamon.



  • One 13.5 oz can of coconut milk (full-fat! no skim or low-fat)
  • 1 15 oz can of unsweetened pumpkin puree
  • 2 tsp vanilla extract
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 tsp pumpkin pie spice
  • ¼ teaspoon each of ginger, cinnamon, cloves and salt

This is so easy, it’s almost cheating. Take all the ingredients and blend together until well-mixed and smooth. Thanks, stand mixer!



Transfer to your ice cream maker and freeze according to the ice cream maker’s instructions. (Check out this label. “I want to serve you well.” And serve me well you shall, ice cream drone! Muahahahaha!)

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Once the ice cream is sufficiently frozen, transfer it out of the ice cream maker and into a freezer-safe container.

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If you are eager and impatient like me, go ahead and scoop some out for yourself and your sweetums.

Great Caesar’s ghost, this is so tasty! Plus, it doesn’t taste super-coconutty like some of the store bought varieties I’ve had, not to mention there’ll be no unpleasant side effects later.


Are there other ice cream flavors you’d like to see in a dairy-free variety? Lemme know and I’ll see what I can do!



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