Thank you for sharing!

My last week has been quite crazy. There’s been all kinds of shenanigans (love that word) at my house and, basically, my poor living room, bedroom and playroom look like an F5 Tornado hit each room while a circus was visiting. Messy, messy, messy, which is a stressor in and of itself. This afternoon, rather than clean-up (duh!), I decided I needed a de-stressor. And because it’s supposedly fall (although the weather here in Texas would disagree), I decided that I needed some pumpkin spice vibe. But it’s hot, you say? Still hitting up in the 100’s, you say? Oh, yes, so I needed Vegan Pumpkin Spice Ice Cream. Eat it, enjoy it, love it. That is all.

Ingredients for Vegan Pumpkin Spice Ice Cream

• 4 cans coconut milk, refrigerated overnight (I feel like I start every recipe like this–but coconut milk is soooo frakin’ good)
• 1 cup powdered sugar
• 1 tspn vanilla extract
• 1/4 cup canned pumpkin pie
• 1/2 tspn cinnamon
• 1/2 tspn nutmeg
• 1/4 tspn allspice

How to Make Vegan Pumpkin Spice Ice Cream

1. To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
2. Add the other ingredients except pumpkin.
3. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
4. Fold-in pumpkin gently.
5. Place in the freezer for approximately 2 hours.
6. Eat that ice cream like there’s no tomorrow!

Yield: 2

Vegan Pumpkin Spice Ice Cream

Prep Time: 10 minutes

Total Time: 10 minutes

I decided that I needed some pumpkin spice vibe. But it’s hot, you say? Still hitting up in the 100’s, you say? Oh, yes, so I needed Vegan Pumpkin Spice Ice Cream. Eat it, enjoy it, love it. That is all.

Print

Ingredients

• 4 cans coconut milk, I feel like I start every recipe like this–but coconut milk is soooo frakin’ good
• 1 cup powdered sugar
• 1 tspn vanilla extract
• 1/4 cup pumpkin pie finning, just canned pumpkin
• 1/2 tspn cinnamon
• 1/2 tspn nutmeg
• 1/4 tspn allspice

Instructions

1. To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
2. Add the other ingredients except pumpkin.
3. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
4. Fold-in pumpkin gently.
5. Place in the freezer for approximately 2 hours.
6. Eat that ice cream like there’s no tomorrow!

Did you make this recipe?

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Now that You’ve Enjoyed the Pumpkin Spice Ice Cream, Check out These Holiday Ideas:

Vegan Hot Chocolate

Vegan & Gluten-Free Cinnamon Donuts

Gluten-Free & Vegan Cranberry Bagel

Thank you for sharing!