This vegan ice cream is thick and creamy and perfectly pumpkin spiced! It’s fantastic for enjoying during the fall and winter 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 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 gives this ice cream the perfect fall twist.
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:
- First, place your cashews in a bowl and cover them with about 2 1/2 cups of water. Allow them to soak for at least 6 hours but no longer than 24 hours.
- Note: if you don’t own a professional grade blender such as a Vitamix, replace the cashews with extra coconut cream, as noted in the ingredients.
- Also – if you use the type of ice cream maker that requires a frozen base in order to make the ice cream, place that base in your freezer for at least 6 hours, as well.
- Place all ingredients, including the soaked and drained 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 until the ice cream is very thick. This typically takes about 20-30 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.
That’s it!
Tips for Making the Perfect Vegan Pumpkin Ice Cream:
- If you don’t have an ultra high-speed blender such as a Vitamix, I recommend substituting the cashews with an additional one cup of canned coconut cream.
- Be sure to buy plain pumpkin puree and not pumpkin pie filling for this recipe.
- It only takes 20-30 minutes for the ice cream maker to work its magic. However, don’t forget to place the ice cream maker base in the freezer for at least 6 hours before using, if that’s what your ice cream maker requires!
- For that classic firm, scoop-able texture, place the ice cream in a container and freeze for at least four hours before enjoying.
Frequently Asked Questions
What are the best toppings for pumpkin ice cream?
My favorite toppings are granola, chopped pecans and mini chocolate chips. Add a dollop of vegan whipped cream and/or drizzle of caramel sauce for a super special dessert treat. But really, it’s just so darn good on its own – I wouldn’t blame you one bit if you eat it right out of the container!
Is this vegan ice cream recipe gluten free?
Yes! All of the ice cream ingredients are gluten free.
How long does dairy free ice cream keep well?
Enjoy this vegan frozen treat within two weeks of making and freezing.
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
This ice cream is thick and creamy and perfectly pumpkin spiced! You'd never guess that it's vegan.
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Servings: 8 Large Scoops
Calories: 232kcal
Ingredients
- 1 c. raw / unroasted, unsalted cashews **See note below
- 1 13.5 oz. / 400 ml can coconut cream 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. vanilla extract, alcohol free if possible
- 1/2 tsp. salt
- **If you don't own a professional high speed blender such as a Vitamix, skip the cashews and add an extra cup (237 ml) of canned coconut cream, instead.
Instructions
- First, place your cashews in a bowl and cover them with about 2 1/2 cups of water. Allow them to soak for at least 6 hours but no longer than 24 hours. Note: if you don't own a professional grade blender such as a Vitamix, replace the cashews with extra coconut cream, as noted in the ingredients.Also – if you use the type of ice cream maker that requires a frozen base in order to make the ice cream, place that base in your freezer for at least 6 hours, as well.
- Place all ingredients, including the soaked and drained 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
- If you don’t have an ultra high-speed blender such as a Vitamix, I recommend substituting the cashews with an additional one cup of canned coconut cream.
- Be sure to buy plain pumpkin puree and not pumpkin pie filling for this recipe.
- Enjoy this vegan frozen treat within two weeks of making and freezing.
Nutrition
Calories: 232kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 126mg | Potassium: 240mg | Fiber: 1g | Sugar: 17g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
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