Vegan Pumpkin Ice Cream May I Have That Recipe? (2024)

Oct 3, 2013 -May contain affiliate links

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Super creamy and luscious vegan pumpkin ice cream with a gluten-free topping and crunchy pecans. Heavenly!

Ah... Finally, fall is here. Who doesn't love fall? It is, as far as we're concerned, the most wonderful time of the year. We love everything about it. The leaves are changing color, kids are back in school, there's a slight chill in there air... Wait, it is fall, right? October 3rdt? Because temperatures are going to be in the 80s all week. At least here on the East Coast! Not that we're complaining about this amazing weather we've been having for that past two weeks, but just a little hint of fall would be nice!

We've been waiting all year to start working on our pumpkin recipes again. Last year, we went a little "pumpkin crazy".Only because we love pumpkin everything so much. You might remember our Vegan Pumpkin Muffins, Lee's Crunchy Pumpkin Appetizers, our Pumpkin Soup or course, oh, and that interesting slash weird experiment called Savory Pumpkin Tart...

This weather in October though, is leaving us a little confused. So we thought, why not think of a summer/fall hybrid recipe? Combine one of the best things of summer, ice cream of course, and one of our favorite fall ingredients??

VEGAN PUMPKIN PIE ICE CREAM!

Here's a fun fact about this recipe. The first time we made it, and it was gone before we had a chance to take pictures of it. So we have to make it all over again. Yeah, it's that good.

Happy Pumpkin Season!!

Enjoy 🙂

Other Thanksgiving Desserts We Recommend

Vegan Pumpkin Mousse
Cranberry Pear Pie
Pumpkin Cinnamon Rolls
Candied Pecans
Pumpkin Coffee Cake
Ginger Snap Pumpkin Pie
Pumpkin Mousse Cashew Cheesecake
Vegan Pumpkin Pie Ice cream
Bourbon Pecan Pie
Lemon Infused Almond Milk Custard

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Vegan Pumpkin Pie Ice Cream

★★★★★5 from 2 reviews

Author: https://mayihavethatrecipe.com
Total Time: 3 hours 5 mins
Yield: 3 pints 1x

Print Recipe

Description

Super creamy and luscious vegan pumpkin ice cream with a gluten free topping and crunchy pecans. Heavenly!

Ingredients

Scale

1 cup roughly chopped pecans or walnuts
2 tbsp brown sugar
1-15oz can pumpkin
1 pint container of French Vanilla Coconut Milk Creamer (we use So Delicious)
1 cup vanilla flavored unsweetened non-dairy milk
1-6oz container of vanilla coconut milk yogurt (we use So Delicious)
⅓ cup sunflower oil
2 tbsp maple syrup or agave nectar
1 ½ tbsp pumpkin pie spice (or to taste. This amount will give the ice cream a pretty strong spice flavor!)
½ tsp guar gum (optional) (See note)
1 tbsp whiskey or bourbon if you prefer (optional) (See note)
Crushed cinnamon graham crackers for garnish

Cook ModePrevent your screen from going dark

Instructions

Combine pecans or walnuts and brown sugar in a small bowl. Mix well using your hands so the walnuts are coated. Cook at medium low heat in a non stick skillet for 3-5 minutes, stirring constantly. Set aside to cool
Combine all ingredients, except whiskey, in a blender and mix until well combined. Chill in the refrigerator for about 2 hours or overnight.
Once the ice cream base is chilled, add whiskey and mix well. Pour into an ice cream maker and churn until an ice cream like consistency is reached (time will vary depending the ice cream maker). Transfer to a bowl and mix in caramelized pecans.
Top with crushed cinnamon graham crackers before serving

Notes

Guar gum and whiskey give the vegan ice cream a softer and creamier consistency. You can omit these two ingredients, but keep in mind it will be slightly harder

Prep Time: 3 hours
Cook Time: 5 mins
Category: Dessert

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Reader Interactions

Comments

Alison@Alibabka says
October 04, 2013 at 11:35 am

So decadent! I would put this in a graham cracker pie shell as a frozen pumpkin pie...
Reply
- Vicky & Ruth says
  October 04, 2013 at 11:38 am
  See Also
  Tropical Green Paleo Smoothie Recipe {Dairy-Free) - My Natural Family Gluten-Free Chex Mix - Easy Gluten-Free Snack Recipe Are Sweet Potatoes Paleo? (+ 3 Easy Sweet Potato Recipes) - Paleo Grubs Keto Stuffed Peppers Recipe
  
  Love the idea!
  Reply
Sina @ thekosherspoon says
October 04, 2013 at 12:47 pm

That looks amazing. A real fall treat.
Reply
Raquel says
October 05, 2013 at 9:19 pm

Omg!!! This is soooo delicious I was one of the people that finished it before my mom had a chance to take a picture of it! Its vegan yet its sooo creamy and absolutely delicious!!
★★★★★
Reply
This American Bite says
October 06, 2013 at 12:01 am

My wife will love this!
Reply
- Vicky & Ruth says
  October 06, 2013 at 10:32 pm
  
  Maybe you can surprise your wife with it!
  Reply
Ronnie Fein says
October 06, 2013 at 12:58 pm

I love pumpkin spice ice cream and make my own -- but never non-dairy! What a great idea for Thanksgiving dinner.
Reply
- Vicky & Ruth says
  October 06, 2013 at 10:32 pm
  
  Thank you Ronnie.
  Reply
Chanie@BusyInBrooklyn says
October 06, 2013 at 8:51 pm

Oh. Em Gee. This looks seriously incredible! Must try!!
Reply
- Vicky & Ruth says
  October 06, 2013 at 10:33 pm
  
  Thank you Chanie, if you do let us know what you think.
  Reply
Tamar Genger @joyofkosher says
October 06, 2013 at 10:09 pm

This is looks like a really great new way to get some pumpkin that I love. Does it sit well for the next day? I don't like when it gets really hard. I am more of a gelato person.
★★★★★
See Also
Easy Oven Roasted Potatoes - Holy Cow! Vegan Recipes
Reply
- Vicky & Ruth says
  October 06, 2013 at 10:35 pm
  
  Because it is vegan this ice cream it is better fresh from the ice cream maker. It does become hard in the freezer, if you leave it out to defrost before eating it, it is really creamy.
  Reply
stephanie says
October 07, 2013 at 8:11 pm

saving this recipe for thanksgiving! or should i say, thankgivukkah!
Reply
Deryn @ Running on Real Food says
October 09, 2013 at 9:26 pm

Oh my good lord that looks amazing!! Do you think it would work without an ice cream maker if I stir every so often?
Reply
- Vicky & Ruth says
  October 09, 2013 at 9:35 pm
  
  Hi Deryn! Yes, it will work, but you have to make sure you stir it pretty often, every 20 minutes or so, especially scrapping the sides because they freeze quicker. The ice cream might not be as creamy, but it will still be delicious!
  Reply
Ruby says
October 10, 2013 at 9:33 am

Hold on- pumpkin AND whiskey? I'm pretty sure you ladies are geniuses. I cannot wait to give this recipe a try.
Reply
- Vicky & Ruth says
  October 10, 2013 at 9:58 am
  
  Hahaha! Here's a little confession: the purpose of the whiskey is to keep the ice cream from getting too hard when it freezes. But it turns out the combination of it with pumpkin really works! 😉
  Reply
  - Galia says
    October 10, 2013 at 1:27 pm
    
    Bourbon is also nice to put in a pumpkin spice ice cream. I just made a vegan pumpkin pie cheesecake ice cream and used some bourbon that I had on hand and it paired beautifully. Just a suggestion in case someone doesn't have whiskey on hand or just prefers bourbon.
    Reply
    - Vicky & Ruth says
      October 10, 2013 at 1:56 pm
      
      Thank yøu for the suggestion Galia. We have never tasted bourbon since our father always prefers whiskey and we always have some around for when he comes and visits. We will add a bourbon option in the recipe, thanks again for the suggestion.
      Reply
      - JMe says
        November 25, 2013 at 7:18 pm
        
        We went with brandy. I find it has almost a caramel /butterscotch undertoneundertone in these sorts of desserts (think brandy alexanders). Thanks for sharing your recipe! Yum!
        Reply
        Vicky & Ruth says
        November 25, 2013 at 10:44 pm
        
        What a great suggestion. We will have to try it with brandy as well. Thank you.
Mary Frances @ The Sweet {Tooth} Life says
October 10, 2013 at 11:05 am

Yes! Pumpkin ice cream ... we don't have to let go of summer to have fall foods, right? 😉 Its still warm around here and ice cream ALWAYS hits the spot. Your photos are fabulous and make me want to dive right in!
Reply
- Vicky & Ruth says
  October 10, 2013 at 12:26 pm
  
  Thank you Mary Frances, that is so sweet of you.
  Reply
Suzanne says
October 12, 2013 at 3:36 pm

We are making this RIGHT now!! .... Or at least as soon as I get back from buying the salt for the ice cream machine.
The kids are excited! ( ha... We'll see if they actually get any.)
Reply
Melissa {lilmisscakes} says
October 22, 2013 at 6:23 pm

This looks amazing! I love pumpkin. I was also confused by pumpkin season starting in the extended summer weather. What a smart transition!
Reply
LeAnn says
November 03, 2013 at 10:08 pm

This recipe is fantastic!! I just finished making and eating it! Thank you so much - I cannot have dairy or eggs and have been having a hard time coming up with a pumpkin pie recipe that tasted authentic. This will definitely be my "go to" replacement.
Reply
Ice Cream Magic says
November 04, 2013 at 9:46 am

Good read. There’s something about each season that’s worth celebrating. Thanks for sharing.
Reply
- Vicky & Ruth says
  November 04, 2013 at 5:38 pm
  
  Thank you, you are so right!
  Reply
Aimee / Wallflower Girl says
December 02, 2013 at 11:31 am

*homer simpson drooling sound*
Reply
- Vicky & Ruth says
  December 02, 2013 at 9:03 pm
  
  HA, HA , HA. Thank you so much
  Reply

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Vegan Pumpkin Ice Cream May I Have That Recipe? (2024)

FAQs

What replaces dairy in vegan ice cream? ›

What's the Secret to Vegan Ice Cream? The secret is nothing more than coconut milk. Full-fat, creamy coconut milk.

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How do you thicken vegan ice cream? ›

Frozen bananas will help you achieve the thick texture of ice cream in your blender. If you have an ice cream maker, you can use the freezing and churning process to create a thick vegan ice cream without the need for frozen bananas. This process often uses cashews that have been soaked overnight in water instead.

How to add fat to vegan ice cream? ›

Add richness to your vegan ice cream by incorporating healthy fats such as coconut oil and cashew butter, which not only enhance texture, but also contribute beneficial nutrients.

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How do you keep ice crystals out of vegan ice cream? ›

Vegan Ice Cream Challenges

Because of this, ice crystals form which create a grainy or sandy mouthfeel in the finished product. Some solutions include adding proteins, food gums and other hydrocolloids to bind the water during the freezing process.

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Is Jude's ice cream vegan? ›

His creations were lip-smackingly good. So good he gave them his wife's name, Jude. Today top chefs serve our ice cream and we've bagged over 40 Great Taste Awards. We're carefully crafted this vegan ice cream to knock your socks off.

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What is the best gum for ice cream? ›

Xanthan gum creates a lovely ice cream body which churns beautifully, melts uniformly and keeps well in the freezer. It makes ice cream which is as good as a custard-based, only that you do not need to add egg yolks to create this creamy mouthfeel.

What is the best milk for ice cream? ›

Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled. Remember that we're just experimenting here, so try what you have on hand!

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What are some vegan replacements for dairy products? ›

rice, oat, almond, hazelnut, coconut, quinoa and potato milks. foods that carry the "dairy-free" or "suitable for vegans" signs.

What is a dairy-free option for ice cream? ›

Dairy-free frozen desserts typically substitute regular milk with plant-based milk such as almond, soy, coconut, or cashew milk, although there are some amazing brands (*cough, cough, Eclipse*) that take it even further.

What replaces milk in vegan cheese? ›

Ingredients and substitutions

Unsweetened soy milk is the best choice because it's neutral in taste and because of its nutrient composition. It will make the best, creamiest, vegan cheese. You can replace soy milk with unsweetened oat milk although the cheese will be slightly less stringy.

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