
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 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:
Pour all ingredients (except for the chocolate chips and pecans) into a 2-quart jar, replace lid tightly, and shake until sugar is dissolved.
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!
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


- 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
- Pour all ingredients (except the chocolate chips and pecans) into a 2-quart jar, replace lid tightly, and shake until sugar is dissolved.
- 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!
- 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.
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