Vegan Pumpkin Ice Cream

Vegan Pumpkin Ice Cream

4.50 from 2 votes

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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Prep Time: 10

Cook Time: 5

Freezing Time: 2

Total Time: 2 15

Servings: 8 servings

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 (Estimate per Serving)

Calories: 172kcalCarbohydrates: 18gProtein: 2gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 17mgPotassium: 242mgFiber: 1gSugar: 14gVitamin A: 4825IUVitamin C: 3mgCalcium: 64mgIron: 2mg

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