Vegan Pumpkin Spice Ice Cream

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 a 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.

This pumpkin spice ice cream is egg-free and dairy-free. Just good, clean deliciousness for the fall.

Ingredients for Vegan Pumpkin Spice Ice Cream

  • 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

vegan pumpkin spice ice cream recipe feature

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!

easy pumpkin ice cream recipe fg

vegan pumpkin spice ice cream recipe feature
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.

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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vegan ice cream made with pumpkin fb

Thank you for sharing!

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