Coconut Milk Pumpkin Ice Cream with Chocolate Chips and Pecans

Homemade Pumpkin Coconut Milk Ice CreamPumpkin Ice Cream sounded delicious to me, but I can’t have dairy. So, I made this recipe with coconut milk. Plus, I added a few farm fresh extras and made Homemade Pumpkin Coconut Milk Ice Cream with Chocolate Chips and Pecans with maple syrup. It turned out delicious.

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Ingredients for Homemade Coconut Milk Pumpkin Ice Cream:

2 cups full fat coconut milk

1/2 cup pumpkin puree

1 tablespoon Mama’s Homemade Pumpkin Pie Spice

1 teaspoon pure vanilla extract

Dash of sea salt

1/2 cup pure maple syrup

1/4 cup dairy free mini chocolate chips

1/4 cup chopped pecans

Instructions for Homemade Coconut Milk Pumpkin Ice Cream:

Homemade Pumpkin Coconut Milk Ice Cream in a jarPour all ingredients (except for the chocolate chips and pecans) into a 2-quart jar, replace lid tightly, and shake until sugar is dissolved.  

Homemade Pumpkin Coconut Milk Ice Cream in freezerPour into a 1 quart electric ice cream freezer and allow ice cream to churn until it starts to stiffen, but is still mixing.

Homemade Pumpkin Coconut Milk Ice Cream adding nuts and chocolate chipsWhile the ice cream machine is still running, add the 1/4 cup mini chocolate chips and 1/4 cup chopped pecans, then freeze until stiff. This should take about 30-40 minutes total, depending on your ice cream freezer.  Enjoy!

Homemade Pumpkin Coconut Milk Ice Cream in freezer with chocolate chips and pecans

Tip: Homemade ice cream is always best when served immediately, or with your favorite homemade toppings. You can also put it in a chilled bowl in the freezer for later, but it won’t be as soft.

You might also like these Coconut Milk Ice Cream Posts:

Homemade Vanilla Coconut Milk Ice Cream

“A Scoop of Heaven” Coconut Milk Ice Cream

Chocolate Chocolate Chip Coconut Milk Ice Cream

 

Homemade Coconut Milk Pumpkin Ice Cream
Pumpkin Ice Cream sounded delicious to me, but I can’t have dairy. So, I made this recipe with coconut milk. Plus, I added a few farm fresh extras and made Homemade Coconut Milk Pumpkin Ice Cream with Chocolate Chips and Pecans made with maple syrup. It turned out delicious.
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Ingredients for Homemade Coconut Milk Pumpkin Ice Cream
  1. 2 cups full fat coconut milk
  2. 1/2 cup pumpkin puree
  3. 1 tablespoon Mama’s Homemade Pumpkin Pie Spice
  4. 1 teaspoon pure vanilla extract
  5. Dash of sea salt
  6. 1/2 cup pure maple syrup
  7. 1/4 cup dairy free mini chocolate chips
  8. 1/4 cup chopped pecans
Instructions for Homemade Coconut Milk Pumpkin Ice Cream
  1. Pour all ingredients (except the chocolate chips and pecans) into a 2-quart jar, replace lid tightly, and shake until sugar is dissolved.
  2. Pour into a 1 quart electric ice cream freezer and allow ice cream to churn until it starts to stiffen, but is still mixing. While the ice cream machine is still running, add the 1/4 cup mini chocolate chips and 1/4 cup chopped pecans, then freeze until stiff. This should take about 30-40 minutes total, depending on your ice cream freezer. Enjoy!
Notes
  1. Tip: Homemade ice cream is always best when served immediately, or with your favorite homemade toppings. You can also put it in a chilled bowl in the freezer for later, but it won’t be as soft.
Mama’s Homestead http://www.mamashomestead.com/
About Nelle

I am Nelle. I grew up in rural, small town, Ohio. When I was young, I learned a lot about homesteading from my parents, grandparents, aunts and uncles, 4-H, FFA, and others around me.
Now, I’m all grown up, have 6 children of my own, and plan to teach them everything I know.

Here on Mama’s Homestead, we talk and write about homesteading, homeschooling, and kidsteading (homesteading with kids). We teach our kids about survival, self-sufficiency, gardening (vegetable, herb, flower), orchard, beekeeping, home keeping, soap making, harvesting, cooking, food preservation, livestock, nature, crafts, homesteading tools and wares, and more…

Welcome to my homestead…come and learn with us!

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