Vegan Pumpkin Ice Cream

Vegan Pumpkin Ice Cream Recipe

By Loving It Vegan

Ingredients

14 ounces Canned Coconut Cream (400ml) Unsweetened

14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened

1/2 cup Light Brown Sugar (100g)

1/4 cup Golden Syrup (60ml) or Maple Syrup

3/4 cup Pumpkin Purée (168g)

1 tsp Vanilla Extract

2 tsp Pumpkin Pie Spice

1/4 tsp Sea Salt

For Serving (Optional):

Pecan Nuts

Instructions

1The night before you plan to make ice cream, put the bowl of your ice cream maker into the freezer to freeze properly.

2Add the coconut cream, coconut milk, brown sugar and syrup to a pot on the stove and heat until simmering, stirring all the time.

3Remove from the heat and add in the pumpkin pureé, vanilla, pumpkin pie spice and sea salt.

4Blend with an immersion blender for 30 seconds (or longer, but at least 30 seconds) until well combined. If you don't have an immersion blender, then let it cool for a few minutes before transferring to a blender jug and blending.

5Transfer the mix into a container, cover and place into the fridge overnight to chill completely.

6The next day, transfer the mix to the ice cream machine and churn according to manufacturer instructions until it reaches soft serve consistency (mine took 25 minutes to churn, but it can take up to 45 minutes depending on your machine).

7Transfer the ice cream to a loaf pan and smooth down. Cover with foil or plastic wrap and place into the freezer to set (at least 6 hours or longer).

8When you're ready to serve the ice cream, heat the ice cream scoop by dipping it in boiling water and scoop out the ice cream.

9Top with pecans and enjoy!

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