Vegan Pumpkin Spice Ice Cream

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Vegan Pumpkin Spice Ice Cream
Ever since I got my ice cream maker, I’ve been wanting to try my hand at making a vegan ice cream. This ice cream is so creamy you would never ever know it is dairy free. Mark didn’t believe me. I liked it better than most ice creams I have ever had, because it was a bit lighter and didn’t give my stomach that heavy feeling after I ate it, like many ice creams can. I also really loved how easy this was to make. Basically no work at all. A lot of people are hesitant to bake and cook with coconut milk for fear the coconut flavor will outshine the other ingredients. There is relatively no coconut flavor from the milk, so it doesn’t over power the taste of the pumpkin or the spices.

Each spoonful of this ice cream actually tastes just like a perfect bite of crustless pumpkin pie with a dollop of whipped cream on top. I can’t recommend enough using fresh pumpkin puree if you can. If you can’t some good quality canned organic pumpkin puree will do.

Vegan Pumpkin Spice Ice Cream

1 – 14 ounce can organic coconut milk (full fat, not light)
1 cup unsweetened organic almond milk (or any other non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup organic pure cane sugar (coconut sugar, palm sugar or sucanat, also work great)
1 1/4 cup fresh pumpkin puree (you can use canned if you don’t have fresh, but fresh is much tastier)

Combine all of the ingredients together in a large bowl and whisk to combine well. Let chill for about an hour in your fridge. Once it is thoroughly chilled, follow instructions for your ice cream maker.

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13 Responses

  1. punifa says:

    Would I be able to sub honey/agave for the sugar, or would it be too runny to work if I did?

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  4. Cara says:

    Hey Beth! I have to ask, does this ice cream get super hard in the freezer or is it pretty scoop-able?

    • tastyyummies says:

      Hey Cara it gets a little hard in the freezer but if you let it sit for just a little bit (about 20 minutes) it definitely gets more scoopable. Also another trick I learned is to add a tablespoon or two of vodka to the mixture, the alcohol keeps it from fully freezing and there is no detectable flavor since it is such a small amount. Hope that helps 🙂

  5. Jen says:

    Mmm HMMM, I see this with baked pears in my very near future. We’re still getting 80-90 degree weather in San Diego, but next week, rain is in the forecast! Yes! Nesting time!

  6. Ericka says:

    I want to make this right now! It is nearly 90 degrees where I live so this would be heaven. My question is can I use all coconut milk? I do not have any other milk alternative in the house right now and would rather not go to the store if I can just use all coconut milk.

    • tastyyummies says:

      That should definitely work fine Ericka, maybe even better since it has a higher fat content which would yield an even creamier ice cream. Let me know how it works out for you and thanks for stopping by. Stay cool! (it’s freezing here by the way)

  7. Michael says:

    If I were to use this in a popsicle mold, would it turn out alright?

  8. Becky Bottom says:

    I don’t have an icecream maker. Any ideas?

  9. Olivia says:

    Hello! I would love to try this recipe tonight, I am craving pumpkin. However, I do not have any coconut milk at hand. Any substitute suggestions? Thank you!

    • Beth @ Tasty Yummies says:

      The coconut milk really makes this thick and creamy without dairy. It’s the high fat content. You can try it with another non-dairy milk, but it will likely be less creamy and more icy. Hope that helps 😉

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