Creamy Pumpkin Spice Delight

This creamy homemade pumpkin spice ice cream brings all the warm flavors of fall into a refreshing frozen dessert. The combination of real pumpkin purée and aromatic spices creates a luxurious treat that tastes like pumpkin pie in ice cream form.

I first created this recipe when searching for a dairy-free alternative to store-bought pumpkin ice cream. The moment my children tasted it, they declared it better than anything from the grocery store, and now it's our official autumn dessert tradition.

Ingredients

• Full fat coconut milk: Provides the rich, creamy base without dairy. Choose cans that feel heavy and solid when shaken
• Pure maple syrup: Adds natural sweetness with more complexity than regular sugar
• Tapioca starch: Creates silky texture and prevents ice crystals from forming
• Vietnamese cinnamon: Offers a stronger, sweeter flavor than regular cassia cinnamon
• Nutmeg and cloves: Complete the classic pumpkin spice profile with warm aromatic notes
• Vanilla extract: Balances and enhances all the spice flavors
• Pumpkin purée: Use pure canned pumpkin not pumpkin pie filling for best flavor

Step-by-Step Instructions

Prepare The Base:

Whisk tapioca starch and maple syrup together in a medium saucepan until completely smooth with no lumps. This initial step ensures your ice cream will have a perfectly smooth texture without any starchy bits. Take your time here as proper dissolution prevents clumping later.

Add The Coconut Milk:

Pour in one full can of coconut milk, then carefully scoop the cream from the top of the second can. The thick cream contains the fat needed for a luxurious texture, while saving the thinner liquid for other uses maximizes creaminess. The coconut cream is what gives this dairy-free dessert its rich mouthfeel.

Incorporate Flavors:

Add pumpkin purée, vanilla, and all spices to the mixture. Whisk thoroughly to fully blend everything together. Make sure the spices are evenly distributed throughout the base for consistent flavor in every bite. The vanilla helps mellow any strong coconut notes.

Cook Until Thickened:

Heat the mixture over medium-high heat, whisking constantly until it reaches a boil and thickens. This cooking process activates the tapioca starch and creates the custard-like base. You will notice the texture change from thin to pudding-like as it cooks, usually taking about 5-7 minutes of consistent stirring.

Chill Completely:

Transfer the cooked base to a container with a lid and refrigerate for 6-8 hours or overnight. This long chilling period is essential for developing flavors and ensuring proper freezing in your ice cream maker. The mixture must be thoroughly cold before churning.

Churn The Ice Cream:

Pour the chilled base into your ice cream machine and churn according to manufacturer instructions. The ice cream is ready when it holds its shape on a spoon rather than sliding off, typically after 10-15 minutes of churning in a standard machine. The finished texture should be like soft-serve.

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The Vietnamese cinnamon is truly the secret ingredient that elevates this recipe. I discovered it at a specialty spice shop years ago and have never gone back to regular cinnamon. The difference it makes in this ice cream is remarkable, adding a warmth that reminds me of the pumpkin pies my grandmother used to make each Thanksgiving.

Storage Tips

This ice cream will keep in the freezer for up to two weeks when stored in an airtight container. For best texture, place a piece of parchment paper directly on the surface before sealing to prevent ice crystals. Allow the ice cream to sit at room temperature for 5-10 minutes before serving if it becomes too firm. The natural ingredients mean this homemade version will freeze harder than commercial ice creams with additives.

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Serving Suggestions

Serve this pumpkin spice ice cream as the perfect accompaniment to warm apple crisp or pecan pie. For an impressive dessert, sandwich a scoop between two ginger cookies for homemade ice cream sandwiches. During holiday gatherings, I create a dessert bar with this ice cream as the centerpiece, surrounding it with toppings like crushed graham crackers, candied pecans, and maple syrup drizzle.

Ingredient Substitutions

For those avoiding coconut, cultured cashew cream can work as a substitute but will yield a slightly different texture. If maple syrup is unavailable, honey provides a similar natural sweetness though it will change the flavor profile slightly. Arrowroot powder can replace tapioca starch in equal amounts if needed. When fresh pumpkin is abundant, you can substitute homemade pumpkin purée, but be sure to drain it thoroughly to remove excess moisture.

Frequently Asked Questions

→ Can I make this pumpkin spice ice cream without an ice cream machine?

Yes, though the texture won't be quite as creamy. After chilling the base, pour it into a shallow, freezer-safe container. Freeze for 30-45 minutes, then vigorously stir to break up ice crystals. Repeat this process every 30 minutes about 3-4 times until it reaches soft-serve consistency.

→ What can I substitute for tapioca starch?

Cornstarch makes an excellent substitute at a 1:1 ratio. Arrowroot powder can also work, though it may give a slightly different texture. In a pinch, 1 tablespoon of unflavored gelatin (bloomed first in cold liquid) can provide thickening power.

→ How long will this ice cream stay fresh in the freezer?

When stored in an airtight container, this homemade pumpkin spice ice cream will maintain its best quality for about 2 weeks. For optimal texture, let it sit at room temperature for 5-10 minutes before serving to soften slightly.

→ Can I use light coconut milk instead of full-fat?

While light coconut milk can technically work, the ice cream will be less creamy and more icy in texture. Full-fat coconut milk provides the necessary fat content for a smooth, rich consistency similar to traditional dairy ice cream.

→ What toppings pair well with this pumpkin spice ice cream?

This ice cream pairs beautifully with candied pecans, toasted pepitas, a drizzle of caramel sauce, crushed gingersnap cookies, or a sprinkle of extra cinnamon. For an indulgent dessert, serve with warm apple crisp or alongside a slice of pecan pie.

→ Is this pumpkin spice ice cream vegan?

Yes, this ice cream is completely vegan as it uses coconut milk instead of dairy and contains no eggs or other animal products. All ingredients, including the maple syrup and tapioca starch, are plant-based.