If you’re a fan of cozy fall flavors combined with a creamy, dreamy dessert that won’t weigh you down, you’re in for a treat with this Vegan Pumpkin Spice Ice Cream Recipe. It’s an absolute celebration of autumn’s best notes—warm spices, rich pumpkin, and subtle sweetness—all wrapped up in a luscious dairy-free ice cream that you can easily make at home. Whether you have an ice cream maker or prefer a no-churn approach, this recipe brings comfort and joy in every scoop!
Ingredients You’ll Need
Simple and wholesome, the ingredients here each play a crucial role in building the delightful taste, texture, and inviting color of this ice cream. Plus, they’re easy to find, perfect for a last-minute fall dessert craving.
- Full-fat coconut milk (1 can, 13.5 oz): Provides the creamy base that makes this ice cream smooth and luscious without dairy.
- Pumpkin purée (½ cup): Adds natural sweetness, vibrant color, and that unmistakable pumpkin flavor we all love.
- Maple syrup (⅓–½ cup): A natural sweetener that also helps keep the ice cream soft and scoopable.
- Vanilla extract (1 tsp): Elevates the sweetness and enhances the warm spices.
- Pumpkin pie spice (1 ½ tsp): The essential blend of cinnamon, nutmeg, and clove that brings the signature pumpkin spice magic.
- Pinch of salt: Balances all the flavors and deepens the richness.
- Optional add-ins: Chopped pecans or walnuts (¼ cup) for crunch, or mini dairy-free chocolate chips (1–2 tbsp) for a bit of indulgence.
How to Make Vegan Pumpkin Spice Ice Cream Recipe
Step 1: Mix the Base Ingredients
Begin by whisking together the full-fat coconut milk, pumpkin purée, maple syrup, vanilla extract, pumpkin pie spice, and a pinch of salt until the mixture is wonderfully smooth. This is where all the flavors start to meld into something amazing, so take your time to get a creamy blend with no lumps.
Step 2: Chill the Mixture
Place your bowl of mixed ingredients in the refrigerator for 1 to 2 hours. This chilling step is key—it not only cools the mix but helps the ice cream develop that rich, thick texture when churned.
Step 3: Churn the Ice Cream
If you have an ice cream maker, pour the chilled mixture in and let it churn according to your machine’s instructions, usually about 20 to 25 minutes. You’ll watch it transform from liquid to a fluffy, creamy pumpkin-spiced delight in no time.
Step 4: Add Mix-Ins
Once the ice cream is churned, gently fold in your optional chopped nuts or dairy-free chocolate chips for an extra layer of texture and flavor that will make every bite exciting.
Step 5: Freeze to Firm Up
Transfer your ice cream into a freezer-safe container and give it at least 2 to 4 hours to firm up. This resting period takes the ice cream to the perfect scoopable consistency.
No-Churn Option for Vegan Pumpkin Spice Ice Cream Recipe
No ice cream maker? No problem! Simply blend all the ingredients until completely smooth and pour the mixture into a loaf pan. Cover it, then freeze for 4 to 6 hours, stirring every hour during the first 3 hours to minimize ice crystals. This technique gives you a lovely, scoopable dessert with just a bit more attention and love.
How to Serve Vegan Pumpkin Spice Ice Cream Recipe
Garnishes
Complement the warm spices with a sprinkle of extra cinnamon or pumpkin pie spice on top for that festive touch. Crushed pecans or candied ginger add crunch, while a drizzle of dairy-free caramel sauce takes it to decadent territory.
Side Dishes
This Vegan Pumpkin Spice Ice Cream pairs wonderfully with a warm spiced apple crisp or a slice of vegan gingerbread cake. The contrast between hot and cold or soft and crunchy is simply irresistible and perfect for a show-stopping fall dessert spread.
Creative Ways to Present
For entertaining, serve scoops in cinnamon-sugar rimmed glasses or gingerbread cookie bowls. You can even layer the ice cream with vegan pumpkin bread crumbs and dairy-free whipped cream for an impressive pumpkin spice parfait that everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover ice cream stored in an airtight container in the freezer. Make sure to press a piece of parchment paper directly onto the surface to prevent ice crystals from forming, preserving that creamy texture.
Freezing
The Vegan Pumpkin Spice Ice Cream Recipe holds up well in the freezer for up to 2 weeks. For best results, allow the ice cream to soften slightly at room temperature before scooping to maintain that perfect creamy mouthfeel.
Reheating
Since it’s ice cream, you won’t want to reheat it! But if the texture is too hard straight from the freezer, just let it sit at room temperature for about 10 minutes to soften before serving. This gentle thawing keeps the flavor intact and texture smooth.
FAQs
Can I make this ice cream with almond milk instead of coconut milk?
Almond milk is thinner and contains less fat than coconut milk, which may result in a less creamy texture. For best results, stick with full-fat coconut milk or try blending almond milk with a bit of coconut cream to boost richness.
Is this recipe gluten-free?
Yes! All the ingredients in this Vegan Pumpkin Spice Ice Cream Recipe are naturally gluten-free, making it a safe and delicious treat for those with gluten sensitivities.
How can I make this ice cream sweeter or less sweet?
You can easily adjust the sweetness by increasing or decreasing the maple syrup to your taste. Adding a tablespoon more can also help keep the texture softer when frozen.
Can I use fresh pumpkin instead of pumpkin purée?
Fresh pumpkin needs to be cooked and pureed before using. Make sure it’s fully blended and smooth to maintain the creamy texture of the ice cream.
Can I store this ice cream longer than 2 weeks?
While you can freeze it longer, beyond 2 weeks the texture and flavor might decline. For the best experience, try to enjoy it within that timeframe for optimal creaminess and taste.
Final Thoughts
This Vegan Pumpkin Spice Ice Cream Recipe is a fall dessert you’ll want to make again and again. It’s creamy, flavorful, and surprisingly easy to whip up in no time. Whether you’re new to vegan ice creams or a seasoned pro, this recipe brings all the cozy autumn vibes right to your kitchen. So go ahead, grab your ingredients, and treat yourself to a scoop of seasonal bliss!
Print
Vegan Pumpkin Spice Ice Cream Recipe
- Total Time: 4 hours 10 minutes
- Yield: About 6 servings
- Diet: Vegan
Description
Creamy, cozy, and perfectly spiced, this Vegan Pumpkin Spice Ice Cream delivers the flavors of fall in a cool and dreamy dairy-free dessert. Made with simple ingredients including coconut milk and pumpkin purée, it’s easy to prepare at home using either an ice cream maker or a no-churn method, offering a rich and satisfying vegan treat that’s perfect for autumn.
Ingredients
Main Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup pumpkin purée
- ⅓–½ cup maple syrup (to taste)
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
- Pinch of salt
Optional Add-Ins
- ¼ cup chopped pecans or walnuts
- 1–2 tbsp mini dairy-free chocolate chips
Instructions
- Mix Ingredients: Whisk together the coconut milk, pumpkin purée, maple syrup, vanilla extract, pumpkin pie spice, and a pinch of salt until the mixture is completely smooth and well combined.
- Chill Mixture: Place the mixture in the refrigerator and chill for 1 to 2 hours to improve texture and help the ice cream churn properly.
- Churn Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20 to 25 minutes, until it reaches a soft-serve consistency.
- Add Mix-Ins: If using optional nuts or dairy-free chocolate chips, fold them gently into the churned ice cream now.
- Freeze to Firm Up: Transfer the ice cream to a freezer-safe container and freeze for 2 to 4 hours or until it firms up to your desired consistency.
- No-Churn Alternative: For a no-churn option, blend all ingredients until completely smooth. Pour the mixture into a loaf pan, cover, and freeze for 4 to 6 hours. Stir every hour during the first 3 hours to reduce ice crystals and ensure a creamy texture.
Notes
- For softer scoops, remove the ice cream from the freezer about 10 minutes before serving.
- Add an extra tablespoon of maple syrup for a smoother texture since additional sugar reduces iciness.
- Try swirling in dairy-free caramel sauce for a decadent and delicious twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Frozen Treat
- Method: Ice Cream Maker
- Cuisine: American
