Super creamy and luscious vegan pumpkin ice cream with a gluten-free topping and crunchy pecans. Heavenly!
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.
Happy Pumpkin Season!!
Enjoy 🙂
Other Thanksgiving Desserts We Recommend
- Vegan Pumpkin Mousse
- Cranberry Pear Pie
- Pumpkin Cinnamon Rolls
- Candied Pecans
- Pumpkin Coffee Cake
- Ginger Snap Pumpkin Pie
- Pumpkin Mousse Cashew Cheesecake
- Vegan Pumpkin Pie Ice cream
- Bourbon Pecan Pie
- Lemon Infused Almond Milk Custard
Vegan Pumpkin Pie Ice Cream
- Total Time: 3 hours 5 mins
- Yield: 3 pints 1x
Description
Super creamy and luscious vegan pumpkin ice cream with a gluten free topping and crunchy pecans. Heavenly!
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
- 1-6oz container of vanilla coconut milk yogurt (we use So Delicious)
- ⅓ cup sunflower oil
- 2 tbsp maple syrup or agave nectar
- 1 ½ 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
- 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
- Combine all ingredients, except whiskey, in a blender and mix until well combined. Chill in the refrigerator for about 2 hours or overnight.
- Once 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.
- 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
- Prep Time: 3 hours
- Cook Time: 5 mins
- Category: Dessert
[email protected] says
So decadent! I would put this in a graham cracker pie shell as a frozen pumpkin pie...
Vicky & Ruth says
Love the idea!
Sina @ thekosherspoon says
That looks amazing. A real fall treat.
Raquel says
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!!
★★★★★
This American Bite says
My wife will love this!
Vicky & Ruth says
Maybe you can surprise your wife with it!
Ronnie Fein says
I love pumpkin spice ice cream and make my own -- but never non-dairy! What a great idea for Thanksgiving dinner.
Vicky & Ruth says
Thank you Ronnie.
[email protected] says
Oh. Em Gee. This looks seriously incredible! Must try!!
Vicky & Ruth says
Thank you Chanie, if you do let us know what you think.
Tamar Genger @joyofkosher says
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.
★★★★★
Vicky & Ruth says
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.
stephanie says
saving this recipe for thanksgiving! or should i say, thankgivukkah!
Deryn @ Running on Real Food says
Oh my good lord that looks amazing!! Do you think it would work without an ice cream maker if I stir every so often?
Vicky & Ruth says
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!
Ruby says
Hold on- pumpkin AND whiskey? I'm pretty sure you ladies are geniuses. I cannot wait to give this recipe a try.
Vicky & Ruth says
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 says
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 says
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 says
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 says
What a great suggestion. We will have to try it with brandy as well. Thank you.
Mary Frances @ The Sweet {Tooth} Life says
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!
Vicky & Ruth says
Thank you Mary Frances, that is so sweet of you.
Suzanne says
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.)
Melissa {lilmisscakes} says
This looks amazing! I love pumpkin. I was also confused by pumpkin season starting in the extended summer weather. What a smart transition!
LeAnn says
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.
Ice Cream Magic says
Good read. There’s something about each season that’s worth celebrating. Thanks for sharing.
Vicky & Ruth says
Thank you, you are so right!
Aimee / Wallflower Girl says
*homer simpson drooling sound*
Vicky & Ruth says
HA, HA , HA. Thank you so much