Vegan Pumpkin Pie Ice Cream

Vegan Pumpkin Ice cream

Ah… Finally, fall is here. Who doesn’t love fall? It is, as far as we’re concerned, the most wonderful time of the year. We love everything about it. The leaves are changing color, kids are back in school, there’s a slight chill in there air… Wait, it is fall, right?  October 3rdt? Because temperatures are going to be in the 80s all week. At least here on the East Coast! Not that we’re complaining about this amazing weather we’ve been having for that past two weeks, but just a little hint of  fall would be nice!

We’ve been waiting all year to start working on our pumpkin recipes again. Last year, we went a little “pumpkin crazy”. Only because we love pumpkin everything so much. You might remember  our Vegan Pumpkin Muffins, Lee’s  Crunchy Pumpkin Appetizers, our Pumpkin Soup or course, oh, and that interesting slash weird experiment called Savory Pumpkin Tart

This weather in October though, is leaving us a little confused. So we thought, why not think of  a summer/fall hybrid recipe? Combine one of the best things of summer, ice cream of course, and one of our favorite fall ingredients??

VEGAN PUMPKIN PIE ICE CREAM!

Here’s a fun fact about this recipe. The first time we made it, and it was gone before we had a chance to take pictures of it.  So we have to make it all over again. Yeah, it’s that good.

Vegan Pumpkin Ice cream

Happy Pumpkin Season!!

Enjoy :)

Vegan Pumpkin Ice cream

5.0 from 2 reviews
Vegan Pumpkin Pie Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 3 pints
Ingredients
  • 1 cup roughly chopped pecans or walnuts
  • 2 tbsp brown sugar
  • 1-15oz can pumpkin
  • 1 pint container of French Vanilla Coconut Milk Creamer (we use So Delicious)
  • 1 cup vanilla flavored unsweetened non-dairy milk (here we used So Delicious Cashew Milk)
  • 1 6oz container of vanilla coconut milk yogurt (we use So Delicious)
  • ⅓ cup sunflower oil
  • 2 tbsp maple syrup or agave nectar
  • 1½ tbsp pumpkin pie spice (or to taste. This amount will give the ice cream a pretty strong spice flavor!)
  • ½ tsp guar gum (optional) (See note)
  • 1 tbsp whiskey or bourbon if you prefer (optional) (See note)
  • Crushed cinnamon graham crackers for garnish
Instructions
  1. Combine pecans or walnuts and brown sugar in a small bowl. Mix well using your hands so the walnuts are coated. Cook at medium low heat in a non stick skillet for 3-5 minutes, stirring constantly. Set aside to cool
  2. Combine all ingredients, except whiskey, in a blender and mix until well combined. Chill in the refrigerator for about 2 hours or overnight.
  3. One the ice cream base is chilled, add whiskey and mix well. Pour into an ice cream maker and churn until an ice cream like consistency is reached (time will vary depending the ice cream maker). Transfer to a bowl and mix in caramelized pecans.
  4. Top with crushed cinnamon graham crackers before serving
Notes
Guar gum and whiskey give the vegan ice cream a softer and creamier consistency. You can omit these two ingredients, but keep in mind it will be slightly harder

 

Vegan Pumpkin Ice cream

 

Vegan Pumpkin Ice cream

 

 

Vegan Pumpkin Ice cream

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31 Responses to Vegan Pumpkin Pie Ice Cream

  1. Alison@Alibabka October 4, 2013 at 11:35 am #

    So decadent! I would put this in a graham cracker pie shell as a frozen pumpkin pie…

  2. Sina @ thekosherspoon October 4, 2013 at 12:47 pm #

    That looks amazing. A real fall treat.
    Sina @ thekosherspoon recently posted…pure sweetnessMy Profile

  3. Raquel October 5, 2013 at 9:19 pm #

    Omg!!! This is soooo delicious I was one of the people that finished it before my mom had a chance to take a picture of it! Its vegan yet its sooo creamy and absolutely delicious!!

  4. This American Bite October 6, 2013 at 12:01 am #

    My wife will love this!
    This American Bite recently posted…Chickpeas and GritsMy Profile

  5. Ronnie Fein October 6, 2013 at 12:58 pm #

    I love pumpkin spice ice cream and make my own — but never non-dairy! What a great idea for Thanksgiving dinner.

  6. Chanie@BusyInBrooklyn October 6, 2013 at 8:51 pm #

    Oh. Em Gee. This looks seriously incredible! Must try!!
    Chanie@BusyInBrooklyn recently posted…Corned Beef AranciniMy Profile

  7. Tamar Genger @joyofkosher October 6, 2013 at 10:09 pm #

    This is looks like a really great new way to get some pumpkin that I love. Does it sit well for the next day? I don’t like when it gets really hard. I am more of a gelato person.
    Tamar Genger @joyofkosher recently posted…Arugula PestoMy Profile

    • Vicky & Ruth October 6, 2013 at 10:35 pm #

      Because it is vegan this ice cream it is better fresh from the ice cream maker. It does become hard in the freezer, if you leave it out to defrost before eating it, it is really creamy.
      Vicky & Ruth recently posted…Spiced Cashew RiceMy Profile

  8. stephanie October 7, 2013 at 8:11 pm #

    saving this recipe for thanksgiving! or should i say, thankgivukkah!
    stephanie recently posted…Crispy Smashed PotatoesMy Profile

  9. Deryn @ Running on Real Food October 9, 2013 at 9:26 pm #

    Oh my good lord that looks amazing!! Do you think it would work without an ice cream maker if I stir every so often?
    Deryn @ Running on Real Food recently posted…Gingerbread Bites – Raw, Vegan, Gluten-FreeMy Profile

    • Vicky & Ruth October 9, 2013 at 9:35 pm #

      Hi Deryn! Yes, it will work, but you have to make sure you stir it pretty often, every 20 minutes or so, especially scrapping the sides because they freeze quicker. The ice cream might not be as creamy, but it will still be delicious!

  10. Ruby October 10, 2013 at 9:33 am #

    Hold on- pumpkin AND whiskey? I’m pretty sure you ladies are geniuses. I cannot wait to give this recipe a try.
    Ruby recently posted…Baking in Berlin // Blueberry ClafoutisMy Profile

    • Vicky & Ruth October 10, 2013 at 9:58 am #

      Hahaha! Here’s a little confession: the purpose of the whiskey is to keep the ice cream from getting too hard when it freezes. But it turns out the combination of it with pumpkin really works! ;)

      • Galia October 10, 2013 at 1:27 pm #

        Bourbon is also nice to put in a pumpkin spice ice cream. I just made a vegan pumpkin pie cheesecake ice cream and used some bourbon that I had on hand and it paired beautifully. Just a suggestion in case someone doesn’t have whiskey on hand or just prefers bourbon.

        • Vicky & Ruth October 10, 2013 at 1:56 pm #

          Thank yøu for the suggestion Galia. We have never tasted bourbon since our father always prefers whiskey and we always have some around for when he comes and visits. We will add a bourbon option in the recipe, thanks again for the suggestion.

          • JMe November 25, 2013 at 7:18 pm #

            We went with brandy. I find it has almost a caramel /butterscotch undertoneundertone in these sorts of desserts (think brandy alexanders). Thanks for sharing your recipe! Yum!

          • Vicky & Ruth November 25, 2013 at 10:44 pm #

            What a great suggestion. We will have to try it with brandy as well. Thank you.

  11. Mary Frances @ The Sweet {Tooth} Life October 10, 2013 at 11:05 am #

    Yes! Pumpkin ice cream … we don’t have to let go of summer to have fall foods, right? ;) Its still warm around here and ice cream ALWAYS hits the spot. Your photos are fabulous and make me want to dive right in!
    Mary Frances @ The Sweet {Tooth} Life recently posted…Toffee Caramel CheesecakeMy Profile

    • Vicky & Ruth October 10, 2013 at 12:26 pm #

      Thank you Mary Frances, that is so sweet of you.

  12. Suzanne October 12, 2013 at 3:36 pm #

    We are making this RIGHT now!! …. Or at least as soon as I get back from buying the salt for the ice cream machine.

    The kids are excited! ( ha… We’ll see if they actually get any.)

  13. Melissa {lilmisscakes} October 22, 2013 at 6:23 pm #

    This looks amazing! I love pumpkin. I was also confused by pumpkin season starting in the extended summer weather. What a smart transition!
    Melissa {lilmisscakes} recently posted…High Heel Shoe CakeMy Profile

  14. LeAnn November 3, 2013 at 10:08 pm #

    This recipe is fantastic!! I just finished making and eating it! Thank you so much – I cannot have dairy or eggs and have been having a hard time coming up with a pumpkin pie recipe that tasted authentic. This will definitely be my “go to” replacement.

  15. Ice Cream Magic November 4, 2013 at 9:46 am #

    Good read. There’s something about each season that’s worth celebrating. Thanks for sharing.

  16. Aimee / Wallflower Girl December 2, 2013 at 11:31 am #

    *homer simpson drooling sound*
    Aimee / Wallflower Girl recently posted…Christmas Pudding Bites ❄ {Raw, Gluten-free, Vegan}My Profile

Trackbacks/Pingbacks

  1. 44 HEALTHY, VEGAN THANKSGIVING RECIPES SO GOOD YOU WON’T MISS THE TURKEY | HealthFit Magazine - November 20, 2013

    […] 36. Pumpkin Pie Ice Cream Just look at that color! Not only is this ice cream beautiful; it’s also dairy-free. In place of regular milk, the recipe calls for non-dairy milk, coconut milk creamer, and coconut milk yogurt. And of course, it’s loaded with pumpkin pie spice. Bonus: the recipe can be made with whiskey or bourbon, to boot. Happy holidays! […]

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