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No Churn Pumpkin Coconut Ice Cream

Hi it’s Jo-Anna from ‘A Pretty Life‘, and I’m back to share another delicious recipe with you!  This time I wanted to share a dessert with all the flavours of pumpkin pie, but in a no-churn ice cream!  Ice cream seems to be one of those universally loved foods, and the beautiful thing about making home made ice cream is all the flavour combinations!  Really, the flavours possibilities are endless.  And since it’s fall, and pumpkin is all the rage, why not a pumpkin ice cream!  A perfect dessert idea for Thanksgiving weekend don’t you think?

No Churn Pumpkin Coconut Ice Cream - The perfect dessert for Thanksgiving. #recipe

Aside from being scrumptious, my goal for this recipe, was that I wanted it to be simple to make.  So many ice cream recipes require an ice cream maker to churn the ice cream, but for many of us that’s just not possible (not everyone has an ice cream maker).  With this recipe, you don’t have to churn it, in fact all you need is a blender.  The combination of the coconut milk with the sweetened condensed milk and pumpkin, all pureed together makes this ice cream very creamy.

No Churn Pumpkin Coconut Ice Cream - The perfect dessert for Thanksgiving. #recipe

Honestly, this will be one of the easiest desserts you will ever make.  No, it really will be.  If you can put all of the ingredients into a blender and give it a whir, you can make this, and you’ll be glad you did too!  It’s creamy, sweet and spicy.  And beautiful, no?  Just look at that gorgeous pumpkin colour!  Your guests will be impressed with your kitchen prowess.

No Churn Pumpkin Coconut Ice Cream - The perfect dessert for Thanksgiving. #recipe

Serve little bowls of this pumpkin ice cream for dessert with a delicious glass of Kendall-Jackson Vintner’s Reserve Chardonnay.  Chardonnay with dessert is perfection.

Enjoy!

No Churn Pumpkin Coconut Ice Cream
 
 
 
 
Serves: 6
 
Ingredients
  • 1 - 398 mL can of coconut milk
  • 1 cup pure pumpkin puree
  • ⅔ cup sweetened condensed milk
  • ½ tsp vanilla
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • dash of allspice
 
Instructions
  1. Add all of the ingredients to a blender, and puree until the mixture is nice and smooth.
  2. Pour into a loaf pan, or small baking dish.
  3. Freeze for at least 6 hours.
Before serving:
  1. Before you want to serve this ice cream, take it out of the freezer and let it sit at room temperature for about 15 minutes, so you can easily scoop it out.
 
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Tips!

  • Before you want to serve this ice cream, take it out of the freezer and let it sit at room temperature for about 15 minutes, so you can easily scoop it out.
  • Right before serving, sprinkle the ice cream with flaked coconut and/or roasted pumpkin seeds.

If you’re looking for more pumpkin dessert ideas, check out the delicious collection I’m sharing on my blog today!  Or, this Pumpkin Tart with a Gingersnap Cookie Crust that I shared over here last year!

Have a delicious day!
Jo-Anna

Credits:  Recipe & Photography: Jo-Anna Rooney of A Pretty Life in the Suburbs

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