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Pumpkin Ice Cream (Vegan & Dairy-free!)

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This Pumpkin Ice Cream recipe tastes like pumpkin pie. Solely that is simpler, as a result of all you want is 5 easy substances. No pie crust required!

pumpkin ice cream in glass dish

What makes it even higher? This specific ice cream recipe is dairy-free and naturally sweetened with maple syrup. And it nonetheless has all the flavour you’re keen on!

My style testers have reported that they might fairly have this at Thanksgiving, as an alternative of pumpkin pie, however for those who’ve ever tried my Vegan Pumpkin Pie recipe, I believe it’s a toss-up. They’re each fairly scrumptious!

Elements You’ll Want

pumpkin ice cream ingredients in glass bowls

What’s pumpkin ice cream manufactured from?

  • Cashews
  • Pumpkin puree
  • Maple syrup
  • Pumpkin pie spice
  • Water

That’s it! You don’t want to make use of any specialty milks, and for those who want a nut-free choice, I think about that hemp hearts may work as a superb swap.

(They’re the right alternative for cashews in my Vegan Ranch Dressing, in order that’s what I’m basing this off of.)

pumpkin ice cream scooped from dish

Professional Tip: Should you don’t have a blender that may pulverize complete cashews, strive utilizing cashew butter as an alternative. In my expertise, 1 cup of complete cashews = 1/2 cup cashew butter.

Use uncooked, unsalted cashew butter when attainable for essentially the most impartial taste. (Artisana model makes an awesome one, or strive making homemade cashew butter with a meals processor.)

How one can Make Pumpkin Ice Cream

Earlier than you get began, be certain that the bowl of your ice cream maker is frozen for at the least 24 hours upfront, in case your machine requires it.

1. Mix. Add the cashews, pumpkin, maple syrup, pumpkin pie spice, and water to a blender, and mix till very clean.

pumpkin ice cream ingredients in blender

The combination ought to look barely thick and creamy, with no seen chunks of cashews. You’ll be able to add an additional tablespoon or two of water, if wanted, to assist maintain the blender going, and cease and scrape down the perimeters to verify every thing is evenly blended.

2. Course of. Pour the blended combination into the frozen bowl of your ice cream machine, then course of till it’s thick and creamy, about half-hour.

pumpkin ice cream added to machine

3. Take pleasure in! You’ll be able to serve this pumpkin ice cream immediately for a soft-serve consistency, or switch it to an hermetic container with a lid and freeze for two to 4 hours, for a extra agency, scoop-able texture.

finished ice cream in machine and transferred to dish

Vegan ice cream will be saved within the freezer for as much as 3 months, however it would develop into icier and barely tougher to scoop over time.

Make sure to maintain it tightly sealed for the most effective outcomes, and you may let the dish relaxation on the counter for quarter-hour earlier than scooping for those who want the ice cream to melt up.

Useful Ideas & FAQ

Can I exploit one thing apart from cashews? Sure! You should use a 1/2 cup of cashew butter or almond butter (roasted nut butters could have a stronger taste, FYI) to exchange the 1 cup of cashews, or 1 cup of another mild-flavored nut, like macadamia nuts. Don’t use complete almonds, as they may NOT go away you with a pleasant and creamy texture.

Can I exploit coconut milk? In all probability. I haven’t had the time to check this swap but, however we all know that coconut milk makes a scrumptious chocolate ice cream. (Probably the most effective chocolate ice cream I’ve ever had!) I’m guessing you might exchange the water and cashews with one or two cans of full-fat coconut milk, however I’ll report again after I get the possibility to check this for positive. Should you strive it earlier than I do, please let me know within the feedback beneath!

Can I exploit a special sweetener? Positive! I guess coconut sugar or honey would work, however don’t use honey for those who want a vegan recipe. Coconut sugar is less-sweet than maple syrup, so that you may want to make use of greater than what known as for within the recipe beneath. And I discover that honey is sweeter than maple syrup, with a a lot stronger taste, so I’d begin with much less in that case.

What if I don’t have an ice cream maker? You may make this pumpkin ice cream with out an ice cream maker, too. Merely mix the substances collectively and pour the combination into an hermetic container. Freeze for six to eight hours, stirring each hour or two, to assist incorporate some air into the combo. The extra you stir, the creamier it would get. This methodology doesn’t produce fairly as creamy of an ice cream, but it surely’s nonetheless scrumptious!

pumpkin ice cream served withs spoon

How one can Make an Ice Cream Float

With the recognition of the Pumpkin Spice Cream Chilly Brew, I assumed it may additionally be enjoyable to serve this pumpkin ice cream as a “espresso float.”

coffee float with pumpkin ice cream on top

Merely add a scoop of ice cream to your favourite black espresso, after which stir it in for a creamy pumpkin-flavored espresso creamer. I like a ratio of 8 ounces of chilly espresso to 1 giant scoop of ice cream, for a espresso that’s evenly sweetened and creamy, however be happy to experiment with it!

You might additionally serve this as an affogato dessert, with a shot of sizzling espresso poured over a scoop of pumpkin ice cream. So good.

Extra Vegan Ice Cream Recipes

Searching for extra dairy-free ice cream concepts? Strive these!

pumpkin ice cream scoops on cone

Pumpkin Ice Cream

This Vegan Pumpkin Ice Cream is of course dairy-free and made with solely 5 substances! It tastes higher than pumpkin pie, and could not be simpler to make.

Key phrase pumpkin ice cream, vegan
Processing Time: 30 minutes
Servings 8 (1/2 cup servings)
  • Earlier than you get began, remember to freeze the bowl of your ice cream machine at the least 24 hours upfront, in case your machine requires it. To organize the ice cream, mix the cashews, pumpkin puree, maple syrup, pumpkin pie spice, and water in a high-speed blender and mix till clean.

  • Pour the blended combination into the frozen bowl of your ice cream machine, then course of till the ice cream is thick and creamy, about half-hour.

  • You’ll be able to serve this pumpkin ice cream immediately for a soft-serve consistency, or switch it to an hermetic container with a lid and retailer it within the freezer for two to 4 hours for extra agency, scoop-able consistency.

  • You’ll be able to retailer this ice cream within the freezer for as much as 3 months, but it surely does develop into extra icy in texture over time, so it is barely trickier to scoop later. Let it relaxation on the counter for quarter-hour, or till it is softer to scoop once more.

Vitamin data is for roughly a 1/2 cup of ice cream, and is simply an estimate, not a assure. (Ice cream expands within the ice cream maker, so it may very well be that you’re going to wind up with greater than 4 cups of ice cream, after which every serving could have fewer energy.)
Please see the complete submit for substitution ideas & suggestions!

Energy: 183kcal | Carbohydrates: 28g | Protein: 3g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Sodium: 8mg | Potassium: 241mg | Fiber: 1g | Sugar: 20g | Vitamin A: 4767IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

Should you do that Pumpkin Ice Cream recipe, please go away a remark and star ranking beneath letting me understand how you prefer it. And for those who strive any modifications, I’d love to listen to about these, too!

Reader Suggestions: Which ice cream taste would you prefer to see subsequent?

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