Vegan Pumpkin Ice Cream Recipe

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If you’re craving a dessert that feels like autumn wrapped up in a bowl, look no further than this Vegan Pumpkin Ice Cream. It’s creamy, dreamy, and bursting with the warm spices and sweet pumpkin flavors that remind you of cozy fall afternoons and festive gatherings. Made from simple, wholesome ingredients like coconut milk and pumpkin puree, this ice cream is not only indulgent but also entirely plant-based, dairy-free, and gluten-free—making it a crowd-pleaser for everyone at the table, whether it’s Thanksgiving, a holiday party, or just a treat to brighten your day.

Ingredients You’ll Need

The magic behind this Vegan Pumpkin Ice Cream comes from a handful of straightforward ingredients, each playing a crucial role in delivering rich flavor and luscious texture. From the creaminess of coconut milk to the natural sweetness of brown sugar and the signature warmth of pumpkin pie spice, these essentials combine to make your dessert truly unforgettable.

• Full-fat coconut milk (2 cans): This is the creamy, dairy-free base that gives the ice cream its smooth, rich texture and a hint of tropical sweetness.
• Pumpkin puree (1 cup): Use pure pumpkin, not pie filling, to add that earthy, comforting flavor and beautiful orange color.
• Light brown sugar (3/4 cup, packed): Adds natural sweetness and a subtle caramel note that balances the spices perfectly.
• Vanilla extract (1 tbsp): Elevates the flavors with a warm, floral nuance that melds all the ingredients together.
• Pumpkin pie spice (2 tsp): The star seasoning blend that brings cinnamon, nutmeg, and cloves for that classic fall spice vibe.
• Ground cinnamon (1/2 to 1 tsp): A little extra cinnamon emphasizes warmth and depth in every bite.
• Salt (1/8 tsp): Enhances all the flavors and keeps the sweetness in perfect harmony.

How to Make Vegan Pumpkin Ice Cream

Step 1: Prep Your Ice Cream Maker or Freezer

Start by chilling your ice cream maker’s bowl overnight for about 24 hours if you have one—this step is key to achieving that ultra-creamy texture everyone loves. If you don’t have an ice cream maker, no worries; we have a no-churn method that’s just as delicious and effortless.

Step 2: Blend the Ingredients

Combine the full-fat coconut milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt in a high-speed blender. Blend everything for 2 to 3 minutes until you get a silky-smooth, creamy mixture that smells like pure fall happiness.

Step 3: Churn or Freeze

If you’re using the ice cream maker, pour your blended mixture in and churn according to your machine’s instructions. This step introduces air and creates the perfect, soft texture. If you’re skipping the machine, just pour the mixture into a freezer-safe container and pop it in the freezer overnight or until firm.

Step 4: Freeze and Serve

Once churned, store the ice cream in an airtight container and freeze for at least 4 hours to let it set fully. For the no-churn version, letting it freeze overnight is best. Before scooping, allow it to thaw for 5 to 10 minutes so it’s easy to serve and enjoy that creamy consistency.

How to Serve Vegan Pumpkin Ice Cream

Garnishes

Enhance your Vegan Pumpkin Ice Cream with cozy garnishes like toasted pecans, a drizzle of maple syrup, or a sprinkle of cinnamon sugar. A few crushed gingersnap cookies or vegan whipped cream can also add delightful texture and flavor, making every bite even more special.

Side Dishes

This ice cream pairs beautifully with warm desserts like apple crisp, gingerbread cake, or vegan brownies. Adding a scoop alongside your favorite fall dessert elevates the entire experience and adds a refreshing, creamy contrast to warm spices.

Creative Ways to Present

For a festive occasion, serve your Vegan Pumpkin Ice Cream in small mason jars layered with vegan granola and fresh fruit. Or pop a scoop onto a spiced waffle or vegan pancake stack for a memorable brunch twist. The vibrant orange hue and inviting aroma always earn compliments!

Make Ahead and Storage

Storing Leftovers

Store your Vegan Pumpkin Ice Cream in an airtight container with a secure lid to prevent freezer burn and preserve flavor. Keeping it in the coldest part of your freezer will maintain its creamy texture for up to two weeks—though, honestly, it’s so good it rarely lasts that long!

Freezing

Whether churned or no-churn, freezing your ice cream overnight or longer firms it up nicely. Just remember to cover the container tightly to keep ice crystals at bay and the texture silky smooth. When ready, plan ahead so you can thaw it slightly before serving.

Reheating

No need for traditional reheating here; simply let your Vegan Pumpkin Ice Cream sit at room temperature for 5 to 10 minutes before scooping. This gentle thaw softens the ice cream perfectly without affecting the flavor or texture.

FAQs

Can I use light coconut milk instead of full-fat?

While you can use light coconut milk, the texture and creaminess will be compromised. Full-fat coconut milk is essential for that rich, smooth mouthfeel typical of great ice cream.

Is canned pumpkin puree the same as pumpkin pie filling?

No, canned pumpkin puree is pure pumpkin with no added spices or sugar, while pumpkin pie filling contains extra ingredients like sweeteners and cinnamon. For best results, always use plain pumpkin puree.

Can I make this recipe nut-free?

This recipe is naturally nut-free since the base is coconut milk, not nut milk. Just double-check that any toppings or garnishes don’t contain nuts if you’re serving to someone with allergies.

What if I don’t have an ice cream maker?

No ice cream maker? No problem! The no-churn method is super easy and produces tasty ice cream that you can enjoy anytime with just a blender and freezer.

How long does Vegan Pumpkin Ice Cream keep in the freezer?

Stored properly in an airtight container, your Vegan Pumpkin Ice Cream will stay fresh for up to two weeks, although it’s always freshest and most delicious within the first week.

Final Thoughts

This Vegan Pumpkin Ice Cream is truly a seasonal treasure—simple to make but bursting with flavors that feel like home. Whether you’re a longtime vegan or just looking for a comforting fall treat, this recipe is bound to become a new favorite. Don’t hesitate—embrace the pumpkin spice magic and indulge in a scoop (or two) today!

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