Vegan Pumpkin Ice Cream (Recipe Revisit)

by Susan on September 28, 2017

vegan pumpkin ice cream

We have had some of the hottest days of summer this week, never mind that the season has officially changed to fall. Many of the local homemade ice cream shops stay open through September here in CT, and it’s only now that you can “scoop” up seasonal flavors like apple pie and pumpkin.

The latter is pretty much my favorite ice cream flavor ever, so I thought it fitting to revisit one of my favorite healthier, allergy-friendly recipes. I’ve made this dairy-free treat with many different combinations of milk and have switched up the natural sweetener.

Palm sugar, maple syrup and raw agave syrup all work well here. For the milk I find that a mixture of almond and coconut provides the creamiest results, but you can go with all of either one. A little xanthan or guar gum is the secret to maintaining a smooth texture here. It’s also important to allow your ice cream base to chill thoroughly before processing. This will really help it firm up by dessert time!

Pumpkin pie spice is easy enough to make on your own, but it’s also ridiculously convenient and inexpensive to buy it this time of year at Trader Joe’s. If you don’t have any on hand, use cinnamon with a pinch of ground nutmeg and ginger.

As written this treat is gluten and dairy-free, not to mention perfect for all of those hot fall days that might have you craving sweater weather!

Vegan Pumpkin Ice Cream 

1 cup canned organic pumpkin
1.5 cups canned coconut milk
1 cup unsweetened almond milk
1/2 cup raw agave nectar, maple syrup or packed palm sugar
2 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 tsp. guar or xanthan gum

Combine all ingredients in blender; once smooth, refrigerate for at least a couple of hours (until well chilled).

Pour into ice cream machine and process according to machine instructions. Serve immediately, or freeze until firm enough for your liking.

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