Vegan Pumpkin Ice Cream Recipe That’s Creamy & Delicious

As the crisp autumn air settles in, there’s nothing quite as comforting and delightful as the warm, earthy flavors of pumpkin. But what if you want to enjoy that seasonal goodness in a cool, creamy, and refreshing treat?

Enter vegan pumpkin ice cream—a luscious, dairy-free dessert that perfectly marries the rich taste of pumpkin with the sweet spice blend we all adore during fall. This recipe is not only incredibly easy to make but also packed with wholesome ingredients that bring out the best in pumpkin without any animal products.

Whether you’re vegan, lactose intolerant, or simply looking to try something new, this pumpkin ice cream will become your new go-to indulgence.

With its smooth texture and perfectly balanced spices, this vegan pumpkin ice cream is a crowd-pleaser that can be enjoyed year-round. Plus, it’s a wonderful way to sneak in some plant-based nutrition while satisfying your sweet tooth.

Ready to dive into this creamy, dreamy dessert? Let’s get started!

Why You’ll Love This Recipe

This vegan pumpkin ice cream stands out for several delightful reasons. Firstly, it uses simple, natural ingredients that you can find easily at any grocery store.

No complicated additives or preservatives—just real food. The creamy base relies on coconut milk, which adds a luscious texture and subtle tropical sweetness that complements the pumpkin perfectly.

Another reason to love this recipe is its versatility. You can make it with or without an ice cream maker, and it’s perfect for customizing with your favorite spices or mix-ins like vegan chocolate chips or toasted pecans.

The recipe balances the sweetness and spice, creating a comforting and indulgent treat without being overly sugary.

Lastly, it’s a healthier alternative to traditional ice cream, with no dairy, eggs, or refined sugars (if you opt for maple syrup or agave). This makes it suitable for various dietary needs while maintaining a rich, satisfying flavor you’ll crave again and again.

Ingredients

• 1 cup pumpkin puree (canned or homemade)
• 1 can (13.5 oz) full-fat coconut milk (well shaken)
• 3/4 cup maple syrup (or agave nectar for a lighter sweetness)
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
• 1/4 tsp sea salt
• 1 tbsp cornstarch (optional, for thicker texture)
• 2 tbsp plant-based milk (almond, soy, or oat, for dissolving cornstarch)

Equipment

• Ice cream maker (optional but recommended for best texture)
• Medium mixing bowl
• Small saucepan
• Whisk
• Measuring cups and spoons
• Freezer-safe container with lid

Instructions

1. Prepare the pumpkin base: In a medium bowl, combine the pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and sea salt. Whisk until smooth and fully incorporated.
2. Mix the coconut milk and cornstarch: In a small saucepan, whisk the cornstarch into the plant-based milk until dissolved. Add the coconut milk and warm over medium heat, stirring constantly until the mixture thickens slightly. This step is optional but helps create a creamier texture.
3. Combine the mixtures: Slowly whisk the warm coconut milk mixture into the pumpkin mixture until fully blended.
4. Chill the base: Cover the bowl and refrigerate for at least 2 hours or until completely cold. This is essential for smooth churning.
5. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
6. Freeze until firm: Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or overnight to firm up.
7. Serve and enjoy: Allow the ice cream to sit at room temperature for 5-10 minutes before scooping for easiest serving.

Tips & Variations

Tip: If you don’t have an ice cream maker, simply pour the mixture into a shallow container and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals until creamy, about 3-4 hours total.

For an extra indulgent twist, add chopped toasted pecans or walnuts for crunch. You can also swirl in vegan caramel sauce or dairy-free chocolate chips during the last few minutes of churning.

Want to amp up the spices? Add a pinch of cardamom or ground allspice for more complex fall flavors.

For a lower-calorie option, substitute light coconut milk or reduce the maple syrup slightly, but note this may affect creaminess and sweetness.

Nutrition Facts

Serving Suggestions

Vegan pumpkin ice cream is a versatile dessert that pairs beautifully with many fall and winter treats. Scoop it over freshly baked vegan apple pie or warm cinnamon-spiced baked pears for a decadent combo.

You can also serve it alongside vegan gingerbread cookies or atop a slice of Vegetarian Date Cake for extra sweetness and texture contrast.

For a quick snack, top your pumpkin ice cream with a sprinkle of toasted pumpkin seeds or a drizzle of melted vegan chocolate for a festive touch.

Conclusion

This vegan pumpkin ice cream recipe is a fantastic way to celebrate the flavors of fall in a creamy, dairy-free treat that everyone can enjoy. Its blend of warm spices, rich pumpkin, and coconut milk creates a perfect harmony of taste and texture, making it a standout dessert for the season.

Whether you’re enjoying it on a chilly evening or serving it up at a holiday gathering, this recipe is simple enough for beginners yet delicious enough to impress your guests. Plus, it’s a great introduction to vegan desserts that don’t compromise on flavor.

Don’t forget to check out other amazing plant-based recipes on our site, like our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and Vegan Bread Machine Recipe for Soft, Delicious Loaves. For more vegetable-packed inspiration, explore our Peruvian Vegetable Recipes for Flavorful Healthy Meals.

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