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Pumpkin Ice Cream

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes (churning time)
  • Total Time: 30 minutes
  • Yield: 1 quart 1x


This dairy-free and egg-free pumpkin ice cream has real pumpkin in it! The texture is smooth and creamy like a cold slice of pumpkin pie. The homemade spiced waffle bowls take it over the top.


  • 20 regular sized marshmallows
  • 2 cups vanilla dairy-free creamer (1 pint)
  • 1 cup canned pumpkin
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1 pinch salt


  1. Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this)
  2. Heat for 1-2 minutes, until soft and puffy.
  3. Whisk the soft marshmallows with 1/2 cup creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
  4. Whisk until smooth and the marshmallows are all melted.
  5. Add the remaining 2 1/2 cups of creamer, brown sugar, pumpkin, spices & salt and whisk well.
  6. Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to churn and freeze. I have a Cuisinart ice cream maker that is wonderful.


You can use plain dairy-free creamer in this recipe, just add 1 teaspoon vanilla extract and 1/4 cup brown sugar to the ice cream mixture before churning in the ice cream maker. If you can’t find any dairy-free creamer, just use plain dairy-free milk of choice, add 1/4 cup brown sugar, 1 t. vanilla, and 2 T. oil to the ice cream mixture before churning in the ice cream maker.

  • Category: Dessert
  • Method: Freezer
  • Cuisine: American

Keywords: dairy-free pumpkin ice cream, dairy-free ice cream recipe, allergy friendly dessert recipe