No Churn Dairy Free Pumpkin Pie Ice Cream

The girls and I recently tried out a no churn ice cream recipe from restoreyourradiance.com and it was so great! I loved how simple it was to put together with just a few ingredients. And after making it, I realized that I had everything I needed to make a dairy free version! Thanks to Silk Dairy Free Heavy Whipping Cream and a sweetened condensed coconut milk (both found at Walmart!).

My mom is strictly dairy free so I was excited to try this new recipe for her. She quickly requested a pumpkin pie version for our first attempt. Fall is right around the corner and I’ll never turn down pumpkin spice so I was ready to give it a go!

And the result was fantastic! The Silk Whipping Cream whips up perfectly and the sweetened condensed coconut milk is creamy and wonderfully sweet. We added in just a few dollops of pumpkin puree, lots of cinnamon, and a touch of nutmeg. Once everything has been combined, you just freeze until frozen and enjoy! I like to set the ice cream out 10 minutes before serving so that it softens up enough to easily scoop.

Ingredients:

• 2 Cups Silk Dairy Free Heavy Whipping Cream
• 1 can sweetened condensed coconut milk
• 2 tsp vanilla
• 4 tbsp pumpkin puree
• 1.5 tsp cinnamon
• 1/8th tsp nutmeg

Directions:

Pour heavy whipping cream into a large bowl and mix on high speed until soft peaks form. Usually about three minutes. In another bowl, add your sweetened condensed coconut milk, vanilla, pumpkin, and spices and stir to combine. Then add about 1 cup of the whipped cream to mixture and stir to combine. Once combined, fold in remaining whipped cream. Transfer to a freezer safe container and place in freezer until frozen. Enjoy!

Here is the link to Restore Your Radiance No Churn Ice Cream for more ice cream ideas!