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    Home » Recipes » Desserts

    Published: Oct 6, 2018 · Modified: Dec 16, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Vegan Pumpkin Spice Ice Cream

    Jump to Recipe Pin

    This no-churn Vegan Pumpkin Spice Ice Cream is sweet and rich. It is a great alternative to pie for the holidays!

    Vegan Pumpkin Spice Ice Cream in bowl with spoon.

    I don't know about you, but when I think of vegan ice cream, I don't think of pumpkin ice cream. The three words just don't belong together.

    I believe this Vegan Pumpkin Spice Ice Cream will change your mind. After making other pumpkin spice creations, like a Vegan Pumpkin Spice Latte and Candied Pumpkin Spice Pecans, I knew I could create a pumpkin spice ice cream that was sure to please.

    This vegan ice cream is as sweet as store-bought ice cream. Normally I don't go to that sweet level, but I thought it would be appropriate for a Vegan Pumpkin Spice Ice Cream.

    I had Thanksgiving in mind for this vegan dessert. If you're not a pie lover like me, then maybe this could be your Thanksgiving dessert of choice.

    A Halloween recipe to try is my Vegan Gluten Free Mummy Dogs.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • 💭 Tip
    • 👩🏻‍🍳 Recipe FAQs
    • Other Holiday Recipes
    • 📋 Recipe
    • Want to save this recipe?
    • 💬 Comments

    ❤️ Why You'll Love It

    • It's sweet, rich, and creamy.
    • There's no special equipment needed. You can make it in a high-speed blender or food processor.
    • It's made in minutes.

    🧾 Ingredients

    Ingredients on a cutting board with labels.
    • Canned pumpkin puree: For its creamy texture. Make sure it is not pumpkin pie filling! Pie filling has sugar and spices in it. You could also use butternut squash puree.
    • Coconut milk: Make sure to use full-fat coconut milk. It adds a creamy consistency and rich flavor. The light coconut milk will be too watery for this.
    • Sweetened condensed coconut milk: Adds a sweet rich flavor and creamy consistency.
    • Pumpkin pie spice: For its warming spices.
    • Salt: Brings out the sweetness.

    This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    5 Secrets to Vegan Cooking

    Spicy Tofu Bánh Mì on a cutting board.

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    🔪 Instructions

    Ingredients in a food processor before mixing.

    Step 1: Add ingredients to a food processor or high-speed blender.

    Ingredients in a food processor after mixing.

    Step 2: Blend until smooth and creamy. Pour into a freezer-safe container and freeze.

      Vegan Pumpkin Spice Ice Cream being scooped.

      💭 Tip

      If you let it freeze overnight you'll want to leave it out for 30 minutes to an hour to thaw a bit, since coconut milk freezes to a hard consistency.

      Vegan Pumpkin Spice Ice Cream close up.

      👩🏻‍🍳 Recipe FAQs

      What does pumpkin spice taste like?

      This vegan pumpkin spice ice cream is sweet, rich, and creamy with a mild pumpkin flavor.

      What is vegan ice cream made of?

      This vegan ice cream has a base of sweetened condensed coconut milk and coconut milk.

      If you're looking for vegan Thanksgiving desserts, you've come to the right place. Who says you need a pie for Thanksgiving when vegan ice cream is where it's at?

      Another festive ice cream recipe is my Vegan Cranberry Ice Cream recipe.

      Looking ahead to Christmas, you may want to check out my 2 Ingredient Vegan Peanut Butter Fudge. It's also made with sweetened condensed coconut milk.

      Other Holiday Recipes

      • Vegan Stuffing
        Vegan Gluten Free Stuffing with Mushrooms
      • Vegan Eggnog
        Rich and Creamy Vegan Eggnog
      • Roasted Brussels Sprouts and Apples with Tahini Dressing in a bowl.
        Roasted Brussels Sprouts and Apples
      • Tofu Mac and Cheese in a bowl.
        Super Creamy Tofu Mac and Cheese

      If you tried this Vegan Pumpkin Spice Ice Cream Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

      📋 Recipe

      Vegan Pumpkin Spice Ice Cream
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      Print SaveSaved!
      5 from 4 votes

      Vegan Pumpkin Spice Ice Cream

      This no-churn Vegan Pumpkin Spice Ice Cream is sweet and rich. It is a great alternative to pie for the holidays!
      Course Dessert
      Cuisine American
      Diet Gluten Free, Vegan, Vegetarian
      Prep Time 5 minutes minutes
      Total Time 5 minutes minutes
      Servings 6
      Calories 261kcal
      Author Willow Moon
      Prevent your screen from going dark

      Equipment

      • food processor

      Ingredients

      • ½ cup full fat coconut milk
      • 11.25 ounces sweetened condensed coconut milk (1 cup)
      • 15 ounces pumpkin puree
      • ½ teaspoon pumpkin pie spice
      • Pinch salt
      • Pecans (optional)
      US Customary - Metric

      Instructions

      • Blend all ingredients in a food processor or Nutribullet and freeze. Top with pecans.

      Notes

      If you let it freeze overnight you'll want to leave it out for 30 minutes to an hour to thaw a bit, since coconut milk freezes to a hard consistency.
      This recipe will last up to a month in an airtight container in the freezer.
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      Nutrition

      Calories: 261kcal | Carbohydrates: 40g | Protein: 1g | Fat: 10g | Saturated Fat: 10g | Cholesterol: 0mg | Sodium: 45mg | Potassium: 187mg | Fiber: 2g | Sugar: 34g | Vitamin A: 11030IU | Vitamin C: 3.1mg | Calcium: 22mg | Iron: 1.6mg

      *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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        Vegan S'mores Pie

      Reader Interactions

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        Recipe Rating




      1. Jean says

        October 17, 2018 at 9:46 am

        My family loves this! It was sweet and rich. I love how easy it is to make!5 stars

        Reply
        • Willow Moon says

          October 17, 2018 at 9:53 am

          Thanks Jean!

          Reply

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      I've been vegan for 23 years and
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