Name: Creamy Vegan Pumpkin Ice Cream Recipe
Prep time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 27 Ounces Full Fat Coconut Milk (Two 13.5 ounce cans of full fat coconut milk); ½ Cup Pumpkin Puree; ½ Cup Coconut Sugar; ¼ Cup Raw Cashews; 2 Teaspoons Pumpkin Spice; 1 Teaspoon Cinnamon; 1+½ Tablespoons Vanilla Extract; 2 Tablespoons Maple Syrup; ½ Teaspoon Salt

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If you’re craving a spoonful of autumn any time of year, this Creamy Vegan Pumpkin Ice Cream Recipe is just the treat you need! Every frosty bite bursts with real pumpkin flavor, a fragrant dose of pumpkin spice, and a velvety richness that leaves you genuinely wondering how, exactly, it could be entirely dairy free. There’s cinnamon warmth and a touch of maple syrup sweetness, all held together by a luxuriously smooth coconut milk base. It’s maximal fall coziness transformed into an impossibly creamy (and vegan!) frozen dessert, ready to upgrade your dessert game—no matter the season.

Creamy Vegan Pumpkin Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

This short but mighty ingredient list is all you need to whip up the coziest bowl of ice cream. Each component adds its own punch of flavor, creaminess, or color, giving the Creamy Vegan Pumpkin Ice Cream Recipe its unforgettable taste and texture.

Full Fat Coconut Milk: The foundation for that signature, ultra-creamy texture—don’t skimp on the full fat!
Pumpkin Puree: The unmistakable hero for that natural pumpkin color and an earthy, autumnal flavor.
Coconut Sugar: Adds a deep, caramel-like sweetness perfectly suited for pumpkin desserts.
Raw Cashews: Blended in, cashews add silkiness and body to make every scoop scoopable!
Pumpkin Spice: A must for that classic fall flavor—warm, fragrant, and comforting.
Cinnamon: Extra cinnamon brings a wonderful warmth and rounds out the spice mix beautifully.
Vanilla Extract: Just a little goes a long way to enhance all the warm, sweet notes.
Maple Syrup: Adds a bit of sticky sweetness and a hint of maple, the best friend to autumn flavors.
Salt: Brings out all the flavors and balances the sweetness—don’t skip it!

How to Make Creamy Vegan Pumpkin Ice Cream Recipe

Step 1: Blend All the Ingredients

Add all the ingredients to a high speed blender. Blend on high for about 1 minute until everything comes together in one super creamy, dreamy consistency. Pause and check for any lumps—cashews should be totally blitzed. Then, blend on low for roughly 15-20 seconds more; this helps pop all those little air bubbles or froth so your ice cream churns up extra luscious and smooth.

Step 2: Churn in Your Ice Cream Maker

Pour the blended pumpkin mixture straight into your ice cream maker (a 1.5-quart Cuisinart works great here!). Set it to churn for 20-25 minutes. Watch as the Creamy Vegan Pumpkin Ice Cream Recipe transforms in front of your eyes—by the end, it should look thick and soft, almost like a pumpkin-spiced soft serve.

Step 3: Freeze for a Firmer Texture

Spoon the freshly churned ice cream into a loaf pan or another freezer-safe container. If you like it extra scoopable and more like traditional ice cream, freeze it for 30-60 minutes to help it set up. At this point, you can get creative—fold in white chocolate chips or a handful of toasted pecans for more texture, or keep it simple and classic.

Step 4: Scoop and Serve

Once your Creamy Vegan Pumpkin Ice Cream Recipe has firmed up to your liking, it’s ready to scoop! If it’s frozen overnight, let it sit at room temperature for about 5-10 minutes so it softens ever so slightly—then dig in and let those warm autumnal flavors take center stage.

How to Serve Creamy Vegan Pumpkin Ice Cream Recipe

Garnishes

This is where you can go wild—or simple! Sprinkle cinnamon or extra pumpkin spice over the top for instant cozy bakery magic. Vegan whipped cream, a drizzle of maple syrup, or a few crunchy roasted pumpkin seeds are all perfect finishing touches. Crumbled vegan ginger cookies also add delightful spice and crunch.

Side Dishes

Pair your Creamy Vegan Pumpkin Ice Cream Recipe with a warm slice of vegan apple crisp, serve a scoop alongside chewy oatmeal cookies, or nestle it on top of a fudgy brownie. It also plays beautifully with hot coffee or chai tea, for the ultimate sweet-and-warm treat moment.

Creative Ways to Present

Why not try serving in tiny pumpkins hollowed out for a festive twist? Or, sandwich a swoop of ice cream between two vegan cookies for an autumnal ice cream sandwich. Swirl it with a ribbon of caramel or layer it parfait-style with spiced granola for extra texture and excitement.

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers into a freezer-safe, airtight container. Cover well—ice cream loves to soak up freezer flavors otherwise, and you don’t want your pumpkin treat mingling with last night’s veggie medley. If the container isn’t covered tight, it’s at risk for freezer burn, so a snuggly fitting lid is your best friend.

Freezing

This Creamy Vegan Pumpkin Ice Cream Recipe actually stays scoopable thanks to the full fat coconut milk and cashews, even after freezing overnight. For the best texture, freeze for just 30-60 minutes if you want firmer scoops, but leftovers will remain creamy for days. Planning ahead? The base can be mixed and stored in the fridge for a day or two before churning, which makes this make-ahead friendly.

Reheating

No actual reheating needed! Instead, let your frozen ice cream sit at room temperature for about 5-10 minutes before scooping. Running your ice cream scoop briefly under warm water gives you those perfect rounds, every time—no elbow grease needed.

FAQs

Can I make this Creamy Vegan Pumpkin Ice Cream Recipe without an ice cream maker?

Absolutely! Just pour the blended mixture into a freezer-safe container, cover, and freeze for 6-8 hours (or overnight). Stir every 45 minutes or so during the first few hours, which helps replicate the churned texture. It won’t be quite as airy, but still totally delicious and creamy.

Is there a substitute for coconut milk?

Full fat coconut milk is the secret to that classic creamy texture, but you could experiment with another rich non-dairy milk, such as oat cream or unsweetened cashew milk. Keep in mind, the flavor and creaminess will vary—coconut really is best here for lush results.

Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works beautifully! Just be sure to drain off any excess liquid and blend until very smooth before using, so your Creamy Vegan Pumpkin Ice Cream Recipe isn’t watery. Canned puree keeps the result consistent, but fresh pumpkin is lovely.

Can I reduce the sugar in this recipe?

You sure can! Adjust coconut sugar or maple syrup to taste. Just keep in mind: sugar not only sweetens but helps keep the ice cream soft and scoopable. If you cut it way down, the ice cream may freeze a bit harder.

How long does this ice cream last in the freezer?

If kept tightly covered, your Creamy Vegan Pumpkin Ice Cream Recipe will stay fresh and tasty for about a week. After that, it may pick up some freezer flavors or crystallize—though honestly, it rarely lasts that long!

Final Thoughts

This Creamy Vegan Pumpkin Ice Cream Recipe is the ultimate way to savor the flavors of fall in a spoonful—no dairy required! Whether you serve it for holiday feasts or just whenever pumpkin cravings strike, it’s certain to win over any crowd. Don’t wait for October to roll around—give it a try, get creative, and enjoy your own creamy, dreamy pumpkin delight!

Creamy Vegan Pumpkin Ice Cream Recipe

Ingredients You’ll Need