Pumpkin Spice Ice Cream

Vegan pumpkin spice ice cream

Combining coconut milk, pumpkin puree, maple syrup, and sweet spices, this ice cream is a fall treat, on its own or served over a warm dessert.You can cook a fresh pumpkin for this recipe if you like, but canned works just fine. You can also substitute puréed sweet potato or squash for the pumpkin. This makes a generous quart. Recipe by Cathe Olson from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love(Book Publishing Company; reprinted by permission). Photos by Hannah Kaminsky.

Pumpkin Spice Ice Cream
Author: 
Recipe type: Vegan Dessert / Ice Cream
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
 
Combining coconut milk, pumpkin puree, maple syrup, and sweet spices, this ice cream is a fall treat, on its own or served over a warm dessert.
Ingredients
  • Makes 1 generous quart
  • 14-ounce can full-fat coconut milk
  • 1 cup puréed cooked pumpkin
  • ½ cup soymilk or other nondairy milk
  • ½ cup maple syrup
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
Instructions
  1. Combine all of the ingredients in a blender and process until smooth. Cover and chill in the refrigerator for at least 2 hours.
  2. Transfer to an ice cream maker and freeze according to the manufacturer’s directions.
  3. Combine all of the ingredients in a blender and process until smooth. Cover and chill in the refrigerator for at least 2 hours.
  4. Transfer to an ice cream maker and freeze according to the manufacturer’s directions.

 

 

Vegan pumpkin spice ice cream

Visit Cathe Olson’s blog, Cathe’s Kitchen.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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One comment on “Pumpkin Spice Ice Cream

  1. Pingback: Vegetarian Thanksgiving Recipes

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