Description
Indulge in the flavors of fall with this creamy Vegan Pumpkin Spice Ice Cream. Made with real pumpkin puree and a blend of warming spices, this dairy-free treat is perfect for satisfying your autumn cravings.
Ingredients
Ice Cream Base:
- 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
Instructions
- Blend Ingredients: Add all ingredients to a high-speed blender. Blend on high until smooth and creamy, then blend on low to remove bubbles.
- Churn Ice Cream: Transfer mixture to an ice cream maker and churn for 20-25 minutes.
- Freeze: Once thick, transfer to a container and freeze for 30-60 minutes for a firmer texture. Optionally, add white chocolate chips.
Notes
- For a firmer consistency, freeze the ice cream for longer after churning.
- Store the ice cream maker’s base in the freezer for 24 hours before use.
- On hot days, freeze the ice cream longer to harden before serving.
- For a no-churn method, freeze the mixture for 6-8 hours or overnight.
- Soften the scooper in hot water before scooping for smoother results.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 287 kcal
- Sugar: 17g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
