Vegan Pumpkin Ice Cream
Creamy vegan pumpkin ice cream made with coconut milk, pumpkin puree, maple syrup, and warm pumpkin pie spices. Churn it in an ice cream maker or use the no-churn method in the notes.
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Servings: servings
Equipment
Ingredients
- 14 ounces coconut milk canned, full-fat (about one 13.5-ounce can), shaken well
- 1 cup pumpkin puree canned or homemade, not pumpkin pie filling
- ½ cup unsweetened nondairy milk such as almond, soy, or oat milk
- ½ cup maple syrup pure maple syrup
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
- Add the coconut milk, pumpkin puree, nondairy milk, maple syrup, cinnamon, vanilla, nutmeg, and ginger to a blender. Blend on high for 30 to 60 seconds, until completely smooth.
- Transfer the mixture to a covered container and refrigerate for at least 2 hours, or overnight, until thoroughly chilled.
- Pour the chilled base into an ice cream maker and churn according to the manufacturer's directions, usually 20 to 25 minutes, until it's thick and looks like soft-serve. (No ice cream maker? See the no-churn method in the notes.)
- Serve right away for soft-serve texture, or transfer to a freezer-safe container and freeze for 2 to 3 hours for firmer scoops. If it has been frozen longer, let it sit at room temperature for 5 to 10 minutes before scooping.
Notes
Makes 1 generous quart.
No-churn method: Pour the chilled base into a metal loaf pan or shallow freezer-safe container and freeze, stirring vigorously with a fork or whisk every 30 to 45 minutes for 3 to 4 hours, until firm and creamy. Or freeze the base in ice cube trays until solid, then blend the cubes in a food processor or high-speed blender until smooth.
Spice shortcut: Replace the cinnamon, nutmeg, and ginger with about 2 ¼ teaspoons pumpkin pie spice.
Storage: Keep in an airtight container in the freezer with parchment pressed onto the surface. Best within 2 weeks; let it soften 5 to 10 minutes before scooping.
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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