Dairy Free Pumpkin Pie Ice Cream

by Brittany on September 19, 2010

Posted September 19, 2010 by Brittany
If you love Pumpkin Pie.. this recipe will change your life! This Ice Cream is Gluten/Dairy/Soy/Rice Free.

  • Prep Time :
    30 min
  • Cook Time :
    20 min
  • Ready Time :
    50 min


1 pint


  • 2 cups Mimiccream
  • 1 cup Fresh pumpkin puree or canned
  • 1 cup Brown Sugar
  • 5 Egg Yolks
  • 1 tablespoon Vanilla Extract
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1 teaspoon grated Nutmeg
  • 1/4 teaspoon Salt
  • 1 tablespoon Sherry or Bourbon (optional!)


This Ice Cream Taste similar to delicious Pumpkin Pie filling- only better. Wayyy better- it has a creaminess that cant be beat! Serve it with Apple Pie or try topping it with maple syrup and toasted walnuts, Pecans or Dried Cranberries.

  1. Combine the Pumpkin and Vanilla. Cover and place in the fridge.
  2. In a sauce pan combine 1 1/2 cups of the Mimicream and 1/2 cup of the brown sugar. In a Separate bowl combine the remaining 1/2 cup of mimicream, remaining 1/2 cup of sugar, Cinnamon, Ginger, Nutmeg, Salt and Egg yokes. Mix well.
  3. Turn on a burner to medium low. Heat up the mixture in the saucepan until it begins to bubble around the edges. At this point slowly begin to add the Milk-Egg Mixture whisking all the while. Continue to whisk as the mixture thickens to a custard. Once it is thick enough to coat the back of a spoon it is ready (Think slightly thinner than pudding)
  4. Remove from heat and slowly mix in the pumpkin/vanilla.
  5. Cover the pumpkin Custard with plastic wrap and place in the fridge overnight.
  6. The following day.. Place the custard into the ice cream bowl and let it churn. Add in the Bourbon or Sherry. Depending on your ice cream machine the length of time it will take may differ.  Using my Cuisinart Ice cream Maker- it took roughly 25-30 minutes.
  7. Store the Ice Cream in the Freezer!

{ 7 comments… read them below or add one }

Kim-Cook It Allergy September 20, 2010 at 4:33 am

I love Mimic Creme. I have used the sweetened for desserts and the unsweetened for a couple of savory dishes in the past. I cannot wait to try it in the ice cream. After I did a post about it for my Chocolate Fondue, Mimic Creme emailed me telling me how well it also works in ice cream! So glad you used in this recipe. I have all the ingredients so I will be trying it this weekend! ;)


Brittany September 21, 2010 at 12:05 am

Isn't it just plain awesome! The possibilities with it are endless! Let me know how it turns out for you.
I was thinking that next time I might incorporate molasses into the recipe somehow. That might be worth trying :)


Nancy @ The Sensitiv September 29, 2010 at 11:23 am

I've never used (or even seen) Mimic Creme. Now I'm going to be on a hunt to find it. But, even if I don't I bet this ice cream could be made with hemp or coconut milk. I can tell you I'm going to find out because it sounds amazing! Perfect for this time of year. Definitely my next ice cream adventure!


Brittany September 29, 2010 at 1:53 pm

Nancy- Mimiccream is Awesome! Its made of cashews and almonds I believe. It as as thick as Heavy Cream and works beautifully standing in its place for most recipes. They have a sweetened and Unsweetened Variation. I prefer the Unsweetened as the sweetened has an coffee creamer kind of flavor. (blah) I used it in this recipe so that the ice cream would be extra thick and extra creamy! using Hemp milk Im sure would work- though it might yield a thinner ice cream. Id still be curious to try – hemp is so healthy and wonderful!


Kristina September 28, 2013 at 4:59 pm

Where do you typically buy Mimic Creme? I haven’t heard of it either.


Allison September 28, 2013 at 5:16 pm

This sounds delish! Is there a way to make this without eggs?


Meghan September 30, 2013 at 9:06 pm

I cant have cashews, and MimicCream lists it as an almond-cashew blend. Is there something else that is non-dairy that could be substituted? I reallllllyyyyy like ice cream, AND pumpkin, and would love to try this!


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