Hello there, fellow dessert lovers! I'm Willow Creek, and let me tell you – I've had a lifelong love affair with pumpkin pie. But sometimes… sometimes I just crave something a little cooler, creamier, and dare I say, easier than baking a whole pie. That's where this unbelievably delicious vegan pumpkin pie ice cream comes in! It's rich, creamy, spiced to perfection, and utterly irresistible. Seriously – you won't believe it's dairy-free and refined sugar-free. I promise you that everyone will be amazed, even your most stubborn pie-loving friends. This recipe is a true labor of love… and a whole lot of fun to make.
This isn't your average ice cream; it's an experience. Each bite is a delightful explosion of warm autumnal spices, and the creamy texture will leave you speechless (or maybe just wanting more). This recipe is super versatile too; feel free to add your favorite mix-ins, like chocolate chips, chopped pecans, or even a swirl of caramel sauce. Go crazy! One of my friends actually added candied ginger, and that was unexpected but delicious. My other friend, Sam, told me he prefers to eat this ice cream with vegan whipped cream, but that’s his thing. I’m a purist, myself.
Required Equipments
- Ice Cream Maker
- Blender
- Mixing Bowls
- Measuring Cups and Spoons
- Rubber Spatula
- Whisk
Vegan Pumpkin Pie Ice Cream
Indulge in the creamy, dreamy goodness of this vegan pumpkin pie ice cream – a guilt-free treat that's perfect for any season! This intensely flavorful ice cream is surprisingly easy to make, leaving you with a delightful dessert without spending hours in the kitchen.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 21 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's make the pumpkin puree. If you're using fresh pumpkin, preheat your oven to 375°F (190°C). Cut your pumpkin in half, scoop out the seeds and stringy bits, and place cut-side down on a baking sheet. Bake for about 45-60 minutes, or until easily pierced with a fork. Let it cool completely before scooping out the flesh and blending it until smooth. If using canned pumpkin puree, skip this step entirely (but make sure it's the plain stuff, not pumpkin pie filling!).
- Now for the dreamy pumpkin pie filling! In a medium mixing bowl, combine the pumpkin puree (about 1 cup – but use more for a stronger pumpkin flavor, I use 1 1/2 cups), maple syrup, pumpkin pie spice, vanilla extract, and salt. Whisk everything together until smooth and creamy. Set aside this deliciousness for now.
- Next up, the coconut cream magic! Make sure your can of full-fat coconut cream has been chilling in the fridge overnight. This helps the cream separate from the liquid. Scoop out only the thick, creamy part of the coconut cream, leaving the watery liquid behind. Beat the thick cream using a whisk or a hand mixer until it’s light and fluffy. This is a crucial step; it’s the key to getting a super-smooth ice cream without ice crystals.
- Gently fold the pumpkin pie filling into the whipped coconut cream. Do this slowly and carefully so you don't deflate all the beautiful fluffiness. Once it's all combined, cover the bowl and pop it into the fridge for at least 30 minutes to let the flavors meld together. This extra step helps the ice cream get extra smooth.
- It's ice cream maker time! Churn the mixture according to your ice cream maker's instructions. Mine usually takes about 20-25 minutes. The mixture should thicken considerably, becoming a soft-serve consistency.
- Once churned, transfer your glorious pumpkin pie ice cream to a freezer-safe container. Cover it tightly and let it harden in the freezer for at least 2 hours, or longer, for a firmer texture. This will give the flavor some time to deepen also.
- Finally, the moment of truth! Scoop out your homemade vegan pumpkin pie ice cream, savor every bite, and bask in the glow of your culinary success. Trust me, the flavor is intensely delicious. It’s like a taste of fall… in the middle of spring (or any other time for that matter).
📝 Notes
- For a richer pumpkin flavor, feel free to use up to 1 1/2 cups of pumpkin puree.
- If you don't have maple syrup, you can substitute with agave nectar or another liquid sweetener.
- Adjust the amount of pumpkin pie spice to your liking. If you like a more intense flavor, add more.
- Make sure your coconut cream is well-chilled before using it, otherwise the ice cream may not turn out as smooth as it should.
- Let your ice cream harden in the freezer for a minimum of 2 hours for the best texture!
🍎 Nutrition
Calories: 300 kcal
Protein: 3g
Fat: 18g
Carbohydrates: 45g
Fiber: 2g
Calcium: 20mg
