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
Ingredients
- Makes 1 generous quart
- 14- ounce can full-fat coconut milk
- 1 cup puréed cooked pumpkin
- 1/2 cup soymilk or other nondairy milk
- 1/2 cup maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Combine all of the ingredients in a blender and process until smooth. Cover and chill in the refrigerator for at least 2 hours.
- Transfer to an ice cream maker and freeze according to the manufacturer’s directions.
- Combine all of the ingredients in a blender and process until smooth. Cover and chill in the refrigerator for at least 2 hours.
- Transfer to an ice cream maker and freeze according to the manufacturer’s directions.
Visit Cathe Olson’s blog, Cathe’s Kitchen.
- Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
- Explore more of Vegkitchen’s Vegan Ice Cream recipes.
- Sweet tooth still craving? Here are more Vegan Baking and Sweets.
*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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Vegetarian Thanksgiving Recipes
April 20, 2012 at 3:31 am[…] Pumpkin Spice Ice Cream […]