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Vegan Pumpkin Ice Cream
This vegan pumpkin ice cream is bursting with the flavors of pumpkin, maple, and coconut. It's the perfect sweet treat for Fall!
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Course:
Dessert
Cuisine:
American
Diet:
Vegan, Vegetarian
Keyword:
how to make vegan ice cream, pumpkin ice cream, vegan pumpkin ice cream
Prep Time:
10
minutes
minutes
Cook Time:
5
minutes
minutes
Freezing Time:
2
hours
hours
Total Time:
2
hours
hours
15
minutes
minutes
Servings:
8
servings
Calories:
172
kcal
Author:
Veg Kitchen
Equipment
ice cream maker
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
US Customary
-
Metric
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
Makes 1 generous quart
Nutrition
Calories:
172
kcal
|
Carbohydrates:
18
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
17
mg
|
Potassium:
242
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
4825
IU
|
Vitamin C:
3
mg
|
Calcium:
64
mg
|
Iron:
2
mg
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