This vegan pumpkin ice cream is bursting with the flavors of pumpkin, maple, and coconut. Warm cinnamon, nutmeg, and ginger give it all the cozy character of pumpkin pie, but in cool, creamy, scoopable form — it's the perfect sweet treat for fall. It's no secret that we love ice cream around here; the blog is jam-packed with delicious vegan ice cream recipes.
Key Ingredients & Substitutions
- Full-fat coconut milk. Canned, not the carton kind — it gives the ice cream its rich, creamy body without any dairy.
- Pumpkin puree. Canned works just fine, or use fresh cooked and pureed pumpkin if you prefer. Pureed sweet potato or squash can also be substituted.
- Maple syrup. Sweetens the ice cream and adds a warm, autumnal note that pairs beautifully with the pumpkin and spices.
- Cinnamon, nutmeg, and ginger. This trio gives the ice cream its classic pumpkin-pie-spice character — adjust the ratios to taste if you like it spicier.
- Unsweetened nondairy milk. Almond or soy milk both work well to thin the base to the right consistency for churning.
Variations
- Add a swirl. A ribbon of dairy-free caramel or maple sauce swirled in during the last few minutes of churning adds extra decadence.
- Add crunch. Chopped toasted pecans or walnuts folded in after churning add texture that plays well against the creamy base.
- Make it a pie topper. A scoop melts beautifully over a warm slice of pie for an easy à la mode dessert.
- Adjust the spice blend. A pinch of ground cloves or allspice alongside the cinnamon, nutmeg, and ginger deepens the pumpkin-pie flavor even further.
Tips for the Best Pumpkin Ice Cream
- Chill the base thoroughly. At least 2 hours in the refrigerator before churning helps the ice cream freeze up faster and with a smoother texture.
- Blend until fully smooth. This ensures the spices and pumpkin puree are evenly distributed throughout, with no streaks.
- Don't skip the ice cream maker chill time. If using a bowl-style machine, make sure the bowl has been fully frozen beforehand, or the base won't set up properly.
- Let it firm up before scooping. Fresh-churned ice cream is soft-serve consistency; a couple of hours in the freezer afterward gives it a firmer, more scoopable texture.
Make Ahead & Storage
This ice cream keeps well in an airtight, freezer-safe container for up to 2 weeks. Since it's dairy-free, it can freeze a bit harder than traditional ice cream, so let it sit at room temperature for 5 to 10 minutes before scooping for the best texture.
How to Serve
Serve on its own or over a warm slice of vegan pumpkin pie or alongside a vegan pumpkin chocolate chip cookie.
More Vegan Recipes
If you love this vegan pumpkin ice cream, be sure to check out these other delicious vegan ideas:
Recipe
Vegan Pumpkin Ice Cream
Equipment
Ingredients
- 14 ounces coconut milk canned, full fat
- 1 cup pumpkin puree canned or fresh
- ½ cup unsweetened nondairy milk such as almond or soy milk
- ½ cup maple syrup
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ 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.
Notes
Nutrition (Estimate per Serving)
Recipe by Cathe Olson from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love* (Book Publishing Company; reprinted by permission). You can check out Cathe's blog here. Photos by Hannah Kaminsky.
*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!
