Pumpkin Caramel Ice Cream {Dairy Free}

by Nov 22, 2013Desserts0 comments

Pumpkin Caramel Ice Cream top viewtext

Ice cream is my family’s favorite dessert! We love it year-round and in many different flavors. I like to change things up a bit from time-to-time and make it with coconut milk and coconut cream instead of raw milk and pastured cream. It’s a little different texture-wise but so delicious!

This recipe uses a standard 1.5 quart ice cream maker and yields about 1 quart of ice cream. 

Pumpkin Caramel Ice Cream

Pumpkin Caramel Ice Cream {Dairy Free}

For Ice Cream:



  1. In a large mixing bowl, blend coconut milk, coconut cream, coconut sugar, pumpkin purée, pumpkin pie spice, salt and vanilla.
  2. Place mixture in an ice cream machine and follow the manufacturer’ instructions for how long to churn ice cream. 
  3. Right at the end of churning, slowly add 1/2 cup of caramel sauce.
  4. Serve immediately with extra caramel sauce if desired, or store in an airtight container in freezer. 

For Caramel Sauce:


  • 4 TBS coconut oil
  • 2 cups coconut sugar
  • 2 egg yolks
  • 1 cup coconut cream
  • 1 tsp vanilla extract


  1. In a medium saucepan, melt coconut oil and coconut sugar together.
  2. Add egg yolks and coconut cream.
  3. Whisk constantly and bring to a boil.
  4. Remove from heat, add vanilla and allow to cool to room temperature and continue to chill in refrigerator.
  5. Store in airtight container in refrigerator. 


This dairy-free indulgence is the perfect way to capture the fall flavors you love, yet still hang onto summer just a little bit longer.



About Sarah

9077bc1be691d0442846884c16dfd79e  Sarah is a crunchy, Eco-chic wife, homeschool mama to four lively children, and real food blogger at Real Food Outlaws. She’s a Certified Health Coach, Natural Living Consultant and Herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).


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