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–+ servings
Glass ice cream cup with a large scoop of pumpkin ice cream that has a big spoonful taken out.

Creamy Vegan Pumpkin Ice Cream Recipe

This Vegan Pumpkin Spice Ice Cream is made with real pumpkin puree and has the perfect touch of warming spices. It’s smooth, creamy, and tastes like fall in every bite.
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Prep Time 10 minutes
Churning Ice Cream 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 287 kcal

Equipment

  • 1 Ice Cream Maker I used the 1.5 quart Cuisinart Ice Cream Maker.
  • 1 High Speed Blender

Ingredients
  

  • 27 Ounces Full Fat Coconut Milk Two 13.5 ounce cans of full fat coconut milk
  • ½ Cup Pumpkin Puree
  • ½ Cup Coconut Sugar
  • ¼ Cup Raw Cashews
  • 2 Teaspoons Pumpkin Spice
  • 1 Teaspoon Cinnamon
  • 1+½ Tablespoons Vanilla Extract
  • 2 Tablespoons Maple Syrup
  • ½ Teaspoon Salt

Instructions
 

  • Add all of the ingredients into a high speed blender. Blend on high for about 1 minute or until it's a smooth and creamy consistency. Then blend on low for 15-20 seconds to remove any bubbles or froth from the top of the mixture.
  • Pour the creamy ice cream mixture into an ice cream maker and churn for 20-25 minutes.
  • Once the ice cream is thick and creamy, transfer into a loaf pan or freezer safe container. Freeze for 30-60 minutes for a firmer consistency. Optional, fold in white chocolate chips.

Notes

Expert Tips

  • When it comes out of the ice cream maker it has more of a soft-serve consistency, but you can transfer it into a container and freeze for 30-60 minutes for a firmer consistency.
  • The ice cream base for the Cuisinart Ice Cream Maker must be stored in the freezer for 24 hours prior to making the ice cream.
  • On a hot summer day this ice cream will melt quickly once removed from the ice cream maker. I recommend freezing longer so it can harden before scooping.
  • For best results, I recommend using an electric ice cream maker, but you can use a no churn method by freezing the mixture for 6-8 hours or overnight.
  • Run the ice cream scooper under hot water then dry off before scooping. This will create a smooth scooping experience.

How to Store Leftovers

Store leftover ice cream in an airtight container freezer-safe container. If the container does not have a cover, it will get freezer burn.
Leave the ice cream at room temperature for about 5-10 minutes before serving. Because of the cashews and full fat coconut milk, it does maintain a pretty soft texture even after freezing overnight.
** See full post for more information and step by step photos!

Nutrition

Serving: 1ServingCalories: 287kcalCarbohydrates: 22gProtein: 3gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 160mgPotassium: 288mgFiber: 1gSugar: 17gVitamin A: 2385IUVitamin C: 2mgCalcium: 35mgIron: 4mg
Keywords creamy pumpkin ice cream, dairy free pumpkin ice cream, healthy pumpkin ice cream, vegan pumpkin ice cream
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