Dairy-Free Pumpkin Pie Blizzard Copycat

by Evolved Chocolate

Dairy-Free Pumpkin Pie Blizzard (Copycat)

This loaded, spiced soft-serve is one you’ll want to fall head over heels into! All you need to make it are 3 main components: some vanilla ice cream, pumpkin pie, and our Pumpkin Spice Coconut Butter Cups! To make it next level, top it with some homemade coconut whipped cream.
Prep Time15 mins
Bake Time(If you’re making your own pumpkin pie)1 hr
Total Time1 hr 15 mins
Course: Dessert
Keyword: dairy-free, gluten free, peanut-free
Servings: 3 12-oz milkshake glasses

Equipment

  • Blender

Ingredients

Ice Cream Ingredients

  • 2 pints dairy-free vanilla ice cream we used the So Delicious Vanilla Bean coconut milk ice cream
  • 1 pumpkin pie made using a gluten-free crust you can use a store-bought brand or make one yourself. We used Libby’s pumpkin pie recipe as a base. See substitutions for more details
  • 3 Evolved Pumpkin Spice cups chopped into ¼" pieces
  • ¼ cup coconut milk you can add this to the blender if you need to improve the consistency of the ice cream
  • ¼ cup coconut whipped cream see recipe below
  • ¼ teaspoon nutmeg

Coconut Whipped Cream Ingredients

  • 1 can coconut cream solids we used Let’s Do…Organic Coconut Cream, refrigerated for at least 4-6 hours or overnight
  • 1 tablespoon maple syrup

Instructions

For the Ice Cream

  • Defrost the pints of ice cream on the counter for about 10-15 min.
  • Cut 2 slices of pumpkin pie into small pieces. Set aside.
  • Cut 3 Evolved Pumpkin Spice Coconut Butter Cups into small pieces about ¼ inch thick. Set aside.
  • Add the ice cream to the blender (and coconut milk if needed) and mix until you reach a smooth “soft-serve” consistency.
  • Scoop the ice cream into a medium-sized bowl, then add the pumpkin pie and pumpkin spice pieces. Use a rubber spatula to gently blend them together.
  • Divide the blizzard ice cream mixture into 3 milkshake glasses (12 oz) and place into the freezer for 10-15 minutes.

For the Coconut Whipped Cream

  • Scrape the solid coconut cream into a mixing bowl and add the maple syrup.
  • Use an electric hand mixer to beat the cream and syrup until it’s creamy and has stiff peaks.

Assemble

  • Take out of the freezer and add a dollop of whipped coconut cream and a sprinkle of nutmeg to each cup. Enjoy!

Notes

EVOLVED PRODUCTS USED:
3 Pumpkin Spice Coconut Butter Cups
SUBSTITUTIONS
For the Libby’s pumpkin pie recipe, we substituted regular sugar with coconut sugar, and 1½ cups of coconut milk for the evaporated milk)
You can use any dairy-free vanilla ice cream of your choice

0 comment

You may also like

Leave a Comment

Recipe Rating