Sunday, October 16, 2011

Vegan Cinnamon Pumpkin Ice Cream

Yes. It’s time for more ice cream. Cinnamon Pumpkin Ice Cream, to be exact. 

Jon has been encouraging me to make a cinnamon ice cream from the moment I brought home my ice cream maker. I finally decided it was time to indulge my guy. I conveniently had some left over pumpkin and this got me to thinking a Cinnamon Pumpkin Ice Cream could be a nice combination. Perfect for Fall and perfect for Jon.

One of my goals for this ice cream was to find a way to make it creamier. I’ve noticed that the ice creams I’ve made so far have had a more sorbet like texture and I’ve been craving a more creamy, dairy-like texture. So after doing a bit of research and experimentation I’ve discovered a few things.
  1. First, using a fuller fat milk provides a creamier base. So for this recipe I’m using regular caned coconut milk, not the lite stuff.
  2. Second, adding a little bit of cornstarch will help thicken the ice cream base, making it creamier.
  3. Third, adding a little alcohol also helps to prevent the ice cream from fully freezing (because alcohol doesn’t freeze). 
The result? A creamy cinnamon flavored ice cream, with hints of pumpkin, perfect for Fall.

Vegan Cinnamon Pumpkin Ice Cream
by Laura Friendly

Makes: 1 quart of ice cream
start to finish: 20 minutes (to make the ice cream base)

  • 2 13.5 oz. cans of coconut milk (use the regular coconut milk, not lite)
  • 2 tsp cornstarch
  • 1 cup roasted pumpkin puree, canned or fresh
  • ½ cup maple syrup
  • 2 tbsp agave nectar
  • 1 tbsp vanilla
  • 1 to 2 tsp cinnamon (depending on your taste)
  • ½ tsp salt
  • dash of nutmeg
  • 1 tbsp alcohol, optional, I used Grand Marnier
In a small bowl, whisk together the cornstarch with ¼ cup of the coconut milk, until the cornstarch is dissolved. Set aside

In a medium size sauce pan, whisk together the remaining coconut milk, pumpkin, maple syrup, agave nectar, vanilla, cinnamon, salt and nutmeg. Heat over medium heat and continue whisking until the mixture starts to bubble.

Reduce the heat to low and slowly whisk in the cornstarch mixture. Continue to simmer for about 3 to 5 minutes, stirring frequently. Remove from heat, allow to cool and whisk in the Grand Marnier.

Allow mixture to chill in the refrigerator for about 3 hours (or over night) and then freeze according to your ice cream makers instructions. Before serving, allow to thaw for about 15 minutes.

note about Grand Marnier: Alcohol is something of a debate among celiac’s. Most authorities say that drinking distilled alcoholic beverages are safe for people with celiac disease, because distillation is said to remove all gluten protein from the alcohol, rendering it gluten-free. As always, I would use your personal discernment. I have no problem with Grand Marnier but only you know if your body will tolerate this alcohol. Please use your best judgement. Here is a link for more information:


  1. This looks yum. And I love how your recipes match the season!

  2. Why thank you! I'll make this for our next dinner party. :)

  3. Wow, that sounds great! I've been making reduced fat ice cream in my maker but haven't tried a vegan one yet.

  4. Thanks Kate! It's a nice option to have for the Holidays.