This vegan ice cream is thick and creamy and perfectly pumpkin spiced! It’s great for enjoying during the Halloween, Thanksgiving and Holiday Seasons.
Sure, the weather may be cooling down for most of us, but that never stops me from enjoying ice cream. I’m betting you feel the same way, (that’s why I like you.) Especially if the ice cream is thick and creamy and delightfully flavored, much like the pumpkin ice cream you see here.
Why this Recipe Works:
- This recipe is insanely simple, AND, you can rest easy knowing your pumpkin ice cream is made with pure, all natural ingredients.
- The use of maple syrup adds a nice rich, sweet flavor.
- The addition of pumpkin puree and pumpkin pie spice give this ice cream the perfect fall twist.
Is pumpkin ice cream gluten free?
- It sure is! In fact, this ice cream, and all of my ice creams, are gluten free.
Looking for other vegan pumpkin recipes? Then you have to try my:
- Pumpkin Spiced Chocolate Chunk Cookies
- Classic Pumpkin Pancakes
- Deep Dish Pumpkin Pie
- Pumpkin Spiced Cupcakes
Instructions for Making Vegan Pumpkin Ice Cream:
1. At least six hours prior: place your cashews in a bowl and cover them with two cups of water. Note – They need to soak at least six hours but no longer than 24 hours. Once that’s done, drain and rinse your cashews.
2. Place all ingredients, including the soaked cashews, in a high speed blender. Blend on high until the mixture is completely smooth.
3. Pour that mixture into your ice cream maker (I like THIS brand) and churn until the ice cream is very thick. This typically takes about 20-25 minutes, but some ice cream makers may take longer.
4. At this point, what you have is similar to soft serve, so for firmer, more traditional ice cream, place it in the freezer in an airtight container and allow it to freeze for at least four hours.
That’s it!
My favorite toppings for this ice cream are granola and mini chocolate chips.
But really, it’s just so darn good all on it’s own.
Tips for Making the Perfect Vegan Pumpkin Ice Cream:
- Be sure to buy plain pumpkin puree and not pumpkin pie filling for this recipe.
Did you try this ice cream? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!
Vegan Pumpkin Ice Cream
Ingredients
- 1 c. raw / unroasted, unsalted cashews
- 1 13.5 oz. / 400 ml can coconut milk, found in the baking aisle
- 1/3 c. + 2 Tbsp. maple syrup (79 ml)
- 1/2 c. + 2 Tbsp. pumpkin puree (149 ml)
- 1/4 c. brown sugar (54 g)
- 1 Tbsp. + 2 tsp. pumpkin pie spice
- 1 tsp. alcohol-free vanilla extract
- 1/2 tsp. salt
Instructions
- Prep to do at least six hours prior: place your cashews in a bowl and cover them with two cups on water. They need to soak at least six hours but no longer than 24 hours. Once that's done, drain and rinse your cashews.
- Place all ingredients, including the soaked cashews, in a high speed blender. Blend on high until the mixture is completely smooth.
- Pour that mixture into your ice cream maker (I like THIS brand) and churn your ice cream until it's thick. For me, it usually takes about 20-25 minutes, but some ice cream makers may take longer.
- At this point, what you have is similar to soft serve, so for firmer, more traditional ice cream, place it in the freezer in an airtight container and allow it to freeze for at least four hours.
Notes
- Be sure to buy plain pumpkin puree and not pumpkin pie filling for this recipe.
